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The wood-fired oven came over from Naples, and the dough gets more than 50 hours of slow fermentation before it sees the flame. This Vinohrady pizzeria is the Prague outpost of a much-loved Pilsen original, turning out soft, airy-crusted pies with buffalo mozzarella and house-made salami. The wine list leans toward small producers, though the tables mostly seem to be ordering spritz, which feels right. Italian beers, too.
One honor, in evidence:
The record strongest first
- 50 Top Pizza 50 Top Pizza Europe Excellent Pizzerias
One number, weighted & current 66
How we scoreThe dishes from the writeups
- Italian Barbecue 50 Top Pizza
- Capricciosa Secondo Me 50 Top Pizza
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