Pizzeria Vetri

Pizzeria Vetri makes Neapolitan-style pizza with a four-ingredient dough that ferments for four days, producing the charred bubbles the kitchen calls leoparding. The crust is chewy and crunchy, and the pies are cooked at 650 degrees in open kitchens where guests can watch. Seasonal toppings and cocktails rotate through the menu, and the restaurant also makes its own limoncello and orangecello.

The restaurant has locations in Philadelphia at 1615 Chancellor Street, in Devon, at the Art Museum and in King of Prussia. Reservations can be requested online for a chosen location, party size and time, and gift cards are sold. The restaurant also offers classes, private events and catering.