You ought to know about the leopard-spotted crusts of the naturally leavened, wood-fired Neapolitan pizza at the casual but engaging Oak Pizzeria Napoletana in Hudson.
You might not know authentic Naples-style pizza has 18th-century roots as an Italian street food or that it was awarded UNESCO cultural heritage status in 2017, or that this pillow-soft doughboy transformed during its spread across America into a crisp-bottomed, load-bearing vehicle with cult-like regional variations from New York to Chicago and Los Angeles. It even has New World rules. Few tourists leave New York City without learning how to fold a slice of pie.
