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Antico Pizza Napoletana Restaurant Review: Three round-bellied wood-burning stoves stay busy all night turning out the huge, full-flavored, rustic-styled pies. Bring your own beer or wine (no corkage), and, if it’s important to you, glassware, as only plastic is provided. The pizzas are slightly charred from being in the wood oven, and their thick crusts are so chewy and flavorful, not a scrap will be discarded. The entertainment comes from owner Giovanni Di Palma, whose grandparents hail from Naples, artfully tossing the disks of dough and stretching them with his curved fists until they’re the proper thinness. They come out to the tables on large cookie sheets topped with brown craft paper. Margherita is the classic, with tomato sauce, mozzarella and basil. But we like the San Gennaro, with slightly spicy sausage and sweet peppers, and onions, all tied together with mozzarella di bufala. Get the cannoli for dessert.