There’s nothing quite like a properly made Neapolitan-style thin-crust classic margherita pizza. There’s an elegant simplicity to the few ingredients—mozzarella, tomato sauce, basil, oregano, crust—blending into one perfect, soupy bite. It should be easy, but it’s not. In Berkeley, no restaurant had really nailed it until Lucia’s. The owners of this sweet little pizzeria, Steve Dumain and Alessandro Uccelli, share a passion for Neapolitan pizza, right down to importing an unbelievably hot Stefano Ferrara wood-burning oven from Naples—the fiery beating heart of the restaurant—and a veteran Italian pizzaiolo to work that oven. This is a restaurant that feels wonderfully warm and familiar. It’s family-friendly, though not cheap. Two people would struggle to get out of there for less than $50 (Lucia’s adds a mandatory 20 percent tip to the bill), putting it more in line with downtown restaurants like Comal and Revival that are catering more to a crowd with disposable income. The kitchen is also slowly introducing a few pasta specials and has plans to offer an oven-cooked porchetta pork loin, but pizza will always be the main event. Serves dinner daily.