What Prigiobbo does have in spades is authenticity. The four elderly dough slingers welcome you into the dining room untouched by modern finishings, thrust a menu at you and scuttle off to deliver the order to the chef. Woodfire pizza ovens are fed with raw dough and harvest their catch just a little too early for my liking.
I'm one of those SCORCH THAT PIZZA guys, and love nothing more than dark black holes all around the crust and a deep bake underneath. This was cooked unevenly, both on the sides and beneath, and the chew was not the chew of a well risen and baked dough, but rather of an underdone one.
Tomato sauce and cheese-wise it was totally acceptable and the prices were the lowest I saw in Naples, but overall I'd recommend dropping by here only if you are seriously in town for a week and have the time to spare on a wonderful establishment that churns out fairly great pizza.
These recommendations are just personal opinions based on my palate, things change, chefs get fired or replaced, places open-close, relocate, so take it all with a pinch of MSG and discover your own gems too. But please do try a few of these, they have been researched exhaustively.
"Sadness is tempered by umami, grief by the motion of slurping, hope restored by the ladling of glistening, fatty broth"