Competition among Naples’ historic pizzerias is fierce and for decades, institutions have reigned, attracting loyal admirers with their cheap pies and no frills atmosphere. But recently, the preeminence of the city’s long established pizza joints is being challenged by a new crop of pizzerias seeking to transform the humble native dish into a gourmet product crafted with top notch ingredients. I traveled to Naples for the NYT to explore the city’s new school pizzeria 50 Kalò, where tradition and inovation dwell in delicious harmony. The whole story is online and in this weekend’s paper.