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The dough is the whole argument here: long-fermented, handled by a team that treats pizza-making as a craft rather than a throughput exercise. This is a pizza restaurant in Pontedera where the toppings, including nduja and caciocavallo nods to southern Italy, are chosen to pair rather than pile. The menu has a reference or two that enthusiasts will clock with a quiet nod. If you want something fast and familiar, this is the wrong room.
One honor, in evidence:
The record strongest first
- 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias
One number, weighted & current 66
How we score
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