The quibbles are minor and the praise major, in Craig LaBan’s review of Nomad Pizza.

[A]s far as I’m concerned, they are all chasing Nomad Pizza, whose most elemental pizzas, the Margherita and Marinara, are as close to perfection as I’ve tasted this side of Napoli. It begins with the dough, which is left to ferment for several days before cooking, and develops a complex malty sweetness. In the oven, it takes on an elegant constellation of char-spots, and an irresistibly savory, luxurious chew that dusts my lips with flour when my teeth sink deep into its crackly crust. It has a profoundly roasted flavor that lingers for hours after the meal is over.

Two Bells – Very Good

Craig LaBan review: Nomad Pizza goes for the best in Neapolitan pies [Philadelphia Inquirer]
Nomad Pizza [Official Site]

Photo via The Susquehanna Photographic