Dimo’s on Lower Burnside are cracker-thin-crust specialists and the spot for New Haven-style pizzas, minus the traditional coal oven. These pies get briefly blasted in a prominent wood-fired oven covered in penny tiles, producing extra crispy pies with aggressively charred crusts. Take a seat at one of the covered picnic tables outside and savor the standout cacio e pepe pizza, rich and creamy with a mascarpone base, topped with shaved zucchini, tomato confit, and a generous grind of cracked black pepper, might be better than the pasta it was inspired by. If you’re a red pie loyalist, there’s no beating the spicy pepperoni, teeming with calabrian chiles and pickled peppers.