There are bigger names, newer ones, and trendier ones in the world of local Neapolitan pizzas. But few if any are as dedicated to the craft as Pizza Nea. Owner Mike Sherwood is a true pioneer when it comes to flour, yeast, and water. (He’s also the mind behind St. Paul Bagelry, which he’s since sold.) There’s nothing cheeky, overly branded, or flashy at Pizza Nea. It’s just a corner pizzeria, the likes of which you’d find all over Napoli, respectfully feeding the community. Only the top ingredients will ever grace your pie: real Parmesan and buffalo mozzarella, big leaves of fragrant basil, paper-thin prosciutto, and good pancetta. The same attention to detail extends to salads, dessert, and service. Pizza Nea is too often overlooked, and it’s time its praises were finally sung.