Did you know that there’s an entire Italian association whose job is to decide what counts as “true” Neapolitan pizza? Not a single Ohio pizzeria makes the cut, but a few bites at Vero may have you petitioning the authorities. This is a place that takes the art and the science of Neapolitan pizza seriously, with dough made from imported Italian flour and sauce from tomatoes that grow in the soil of Mount Vesuvius. Most importantly, the pies hit a blisteringly hot oven (900 degrees, to be exact) so the crust comes out soft, chewy and just a little bit charred. Like on the Milk & Honey, a simple but incredible white pie topped with garlic, buffalo mozzarella, a farm egg, and a drizzle of hot honey that makes it a bit like dinner and dessert at the same time.