At the Buona Forchetta outpost in Little Italy, the Neapolitan Margherita comes with a soft, thin center, raised edge, tomato sauce, fresh mozzarella, and basil cooked quickly in a wood-fired oven.[4][8] The dough here follows the same approach as the original location, aiming for a light, elastic crust that chars in spots while staying tender underneath. Eating it, you get a mild tang from the sauce, creamy bites of cheese, and a pliable base that tends to droop at the tip, encouraging knife-and-fork or careful folding. City guides mention this spot as a convenient way to access Buona Forchetta-style pizzas in a food hall setting.[4][8]