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Napoli also now delivers, although Chatelain stresses that Neapolitan pizza is meant to be eaten right out of the oven. They only make one delivery at a time to ensure freshness. Until his family moved to Hillsborough when Chatelain was 12, he had grown up in West Africa. His family spent those summers in Switzerland, where he first had Neapolitan pizza, featuring a crust no more than 3 millimeters thick. In Italy, restaurants do not even slice the pizza, giving the customer just a knife and fork to use. There is an organization founded in Naples about 30 years ago that certifies true Neapolitan pizza, which Chatelain said he plans to get. First of all, the oven must be entirely wood-fired, which Napoli has covered. The oven temperature must be 900-950 degrees Fahrenheit, and the pizza must be cooked in 90 seconds or less. For the sauce, a certified business must use only San Marzano tomatoes, salt and olive oil. For the crust, 00 (referring to the most finely ground type) Caputo flour forms the base, with only salt, fresh yeast and water added. The best way to judge a Neapolitan pizza business, Chatelain said, is to order the Margherita. Because it calls for only tomato sauce, mozzarella, olive oil and a few leaves of fresh basil, there is no way to mask inferior ingredients. Fresh out of the oven, the crust is somehow both a bit spongy but still crispy, even with a slice folded in half. Chatelain imports his meats from Europe and uses organic greens. His olive oil comes from Italy. In warm weather Napoli serves about 400 pizzas a week. Business has been good enough that Chatelain is looking for a second used truck to expand. Jeff Herrick, who lives about a block away from the current location, said he orders about once a week. He calls ahead and by the time he makes the 10-minute walk over his pizza is usually ready. “I have to walk by it a lot, and it calls to me,” he said. Gaorav Gupta of Carrboro and his family have made a Thursday-night tradition of stopping at Napoli after picking up the kids from daycare. They recently moved from New York, where they learned to love Neapolitan pizza.