Because chef-owner Walid Idriss learned to make pizza from scratch with his Egyptian mother as a kid in Algeria, and he’s turned his passion into two stellar pizzerias (first in Astoria, then in Williamsburg), where the pies are cooked to perfection in just two minutes, thanks to a rotating state-of-the-art Italian brick oven. Pro tip: Stay on the lookout for Macoletta’s always fun pizza-making classes.