Neapolitan pizza in Phoenixville

Vecchia Pizzeria Napoletana (249 Bridge St., 610-933-1355), townsman Frank Nattle imports everything from Naples - the 00 flour, the San Marzano tomatoes, the bufala mozzarella, even the two stonemasons who built his oven from Mount Vesuvius stone.

While working at the now-closed Brick Oven Bread & Cheese Shop down the street, Nattle experimented with pizza-baking after hours in the still-warm oven.

At Vecchia, he's keeping it simple: two kinds of 13-inch margherita pies, a tomato pie, and a white pizza ($7 to $15) - no sandwiches, no salads, no platters.

The only toppings are soppressata and anchovies.

It's open Tuesdays through Sundays from lunch through late night.