Best of Boston

If you had told us that the pizza that would wow us most this year a) was the brainchild of the former Letters to Cleo bassist and b) came out of a food truck, we wouldn’t have believed you. But owner Scott Riebling means business when it comes to his pies, which boast a chewy, charred crust. He’s also taught us the value of adding Buffalo sauce to every kind of pizza topping (chicken, Brussels sprouts, cauliflower). The classics, like a crumbly take on pepperoni and a crispy basil-topped margherita, hold their own, too.