"There is variation in the interpretation of the Tokyo-Neapolitan pizza style," said co-owner of Moody Tongue Jared Rouben. "For example, some chefs incorporate an extra salt punch, some chefs add an extra char to their crust, and some chefs crimp their dough. From my research and travels in Japan, however, the primary distinguishing feature is the combination of an incredibly light, airy crust with balance amongst all of the ingredients."
Executive chef Vincenzo Santoro is in charge of the pizzas here, and he has the resume to prove it, including the 2024 World Pizza Champion from the International Pizza Expo. On his menu, he balances the fusion of both cuisines, incorporating crispy shallots in the Fluke crudo while the yuzu-marinated Togarashi Lemon Pepper Wings are sprinkled with furikake.
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