This may be sacrilege, but the pies at the rustic PN Wood Fired Pizza on 28th Street and Fifth Avenue are better than most you’d find anywhere in Italy. To be sure, the raw ingredients come from the old country—organic flour, stone-ground grains, prosciutto, Parmigiano-Reggiano—but extra effort goes into the dough, maturing it for 48 hours. Guests may choose between two crusts from a rotating selection of eight different unrefined, unenriched flour varieties, such as nutty einkorn, whole wheat, buttery kamut and multigrain. Add on stellar toppings like classic tomato, mozzarella and basil, or artichoke and black truffle purees with pancetta, mozzarella and sheep milk cheese. Italian wine completes the sense of being transported.