Costa Mesa is blessed with not one, not two, but three restaurants that specialize in the thin-crusted pizzas of Naples. Think of the pizzaioli at each restaurant as painters with a different vantage point of a model pizza Napoletana. Each rendition is good, but the most perfectly balanced pizza of them all is found at Ecco Restaurant in the Camp. Starting with imported Italian tipo 00 flour fermented slowly over two days, the moderately thin dough cooks in a wood-fired oven burning hot enough to char the bottoms lightly, but not so hot that the rest of the ingredients don't have a chance to bake properly. The crust is crisp instead of floppy, even in the middle, which makes it stand out from the other pizzerias that make authentic vera pizza Napoletana. Individual-sized pizzas average $15 each. $$$-$$$$