San Matteo Pizza & Espresso Bar

UPDATE: It's a sad day when I have to update this review but it's here. The owner has retired to a Cafe he runs elsewhere and new management has taken over this place. He's a great guy but cut too many corners. They no longer user triple fermented sourdough, and the crust now doesn't have anywhere close to the air it used to have in the photos here. The crust taste is completely gone. It's still remarkably thin but just tasteless like every other Pizzeria, not as unique as it used to be. Cheese was also tasteless. Looks like too many corners have been cut, and the price went up so there's really no upside to this change. It seems that people have caught onto the changes because it was empty on a Sunday at 5pm. Was always full at that time. Oh well :/

OLD REVIEW: As usual, San Matteo remains to make the single best Neapolitan Pizza I have ever tasted in my entire life. Nowhere in North America gets even close to it. It's no wonder they import water from Naples to make their dough. The sourdough crust tastes just magical. The sauce is just perfectly balanced. The Buffala cheese isn't as heavy or curdy as others we've had. It's just a perfect pizza. I strongly recommend sticking to the Margherita so you can enjoy the taste of pizza without having toppings interfere with the taste. I'm going to Naples this spring and I seriously doubt we'll taste better pizza there. This pie is at a completely different level compared to any other 'Neapolitan' pizzeria in North America.