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The dough rests for 72 hours before it sees the oven, which is where the name comes from and where the logic of this contemporary pizzeria begins. The result is a square-cut pizza with a thin, almost imperceptible crust that stays light even after a second slice. Stone-ground flours and sourdough, toppings added at the table, ingredients that are mostly Apulian. The room is spare and unfussy, the drinks list longer than you'd expect.
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
Nearby in the record closest first
- Il Melograno Seafood Eat · 69
- Terradimare Seafood Eat · 69
- Le Lampare al Fortino Mediterranean Eat · 69
- Corteinfiore Seafood Eat · 72
- Quintessenza Modern Italian Eat · 86
- Osteria Frangipane Seafood Italian Eat · 69
- Casa Sgarra Modern Italian Eat · 86
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