“Simple is hard,” notes the Area 4 website. “We do it right.”
How many pizza spots have a mission statement? Maybe a handful we’ve ever visited, a group that includes one of the greats, Da Michele in Naples (in the form of a poem). Area 4's states the owners' (Michael Krupp and Michael Leviton) dedication to using local and sustainable ingredients. Factor in dough made from a 30-plus-hour fermented, 12-year-old starter (flour, water, and salt) by chef and partner Jeff Pond, homemade cheese, and a wood-fired oven, and you get one of Boston’s best pies, a pizza whose style is kind of like a neo-Neapolitan with a super-charred cornicione on steroids.
The signature noted by the restaurant when we reached out was the clam and bacon, but if you want to take a page out of President Obama’s book, order the mushroom and fontina (mushroom sauce, pecorino, and gremolata) and the Carnivore (mozz, tomato, soppressata, sausage, and bacon), his order earlier this year. From all reports, the man knows good food.
— Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015