If you pay attention to national food trends, you know that wood-fired pizza is a subject of much discussion among the food obsessed. All across the nation, small pizza places are popping up that offer traditional Neapolitan-style pies. This type of pizza features a crust thinner than a New York-style pie, thicker than St. Louis-style. It's cooked at very high temperatures for short periods of time in wood-fueled ovens. Ingredients are simple and few, so in order for this type of pizza to shine, all ingredients must be of very high quality.

If you are curious to try this type of pie, or if you're already one of the converted, head to Pizzeria Tivoli in South City. It's a new place, relatively small, with a good amount of outdoor seating. Personally, I say you sit at the bar and watch the pizzas being made, the crust being gently pulled and steaming pies coming out of the oven.

The menu at Pizzeria Tivoli is appropriately short, focused almost exclusively on pizza. There are a couple of apps and a few salads, but pizza is the star here. Note that the only day they are open for lunch is Friday and they're closed on Mondays. So far, they don't seem to have a website, so if you want to learn more, give them a call.

Top three to taste:

  • Napoletana: This pizza is topped with fresh mozzarella, capers, anchovies and basil with a thin layer of tomato sauce.
  • Quatro Staggioni: Spicy coppa salami and salty anchovies with mushrooms, olives and fresh mozzarella with tomato sauce.
  • Bianca: Simply roasted garlic with ricotta, fresh mozz and shaved Parm

Pizzeria Tivoli, 5861 S. Kingshighway, St. Louis, 314.832.3222