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Wholemeal flours and a long natural ferment give the dough at this San Bonifacio pizzeria a crust that shatters before giving way to something pillowy inside. The chef has been refining that balance for what feels like forever, and the toppings stretch well past margherita into fish and seasonal vegetables. It's the kind of pizza that makes you wonder why anyone settled for less, without quite saying so out loud.
Three honors, in evidence:
The record strongest first
- 50 Top Pizza #7 · 50 Top Pizza World
- 50 Top Pizza #4 · 50 Top Pizza Italy
- Michelin Guide Selected Restaurant
One number, weighted & current 85
How we score
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