Shh. Don’t tell anyone, but there’s a little bit of Naples in Ridgewood, N.J. The spot has a wood-burning oven hand-built on site "by Neapolitan artisans, using stones and volcanic soil imported from Naples," ovens that can be maintained at 1,000 degrees. A Mano’s founding pizzaiolo Roberto Caporuscio has long moved on (his Manhattan spot Kesté ranks number 16 on this list) but the foundation he laid for the restaurant in 2007 was a strong one (A Mano claims to be one of only three restaurants in America certified by both the VPN (Verace Pizza Napoletana) and APN (Association of Neapolitan Pizzaiuoli). Stop in for the namesake A Mano pie (bufala mozzarella, cherry tomatoes, prosciutto di Parma, arugula, Gran Cru, basil, and olive oil).