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The open oven and visible prep counter face you the moment you walk into this pizza and bistrot spot in Pozzallo, which sets the tone well. The dough uses a blend of stone-ground and roller-milled flours with a biga pre-ferment and a long slow rise, and you can order it round, by the slice, pan-style, or by the tray. The classic Margherita is the thing to start with. Named among Italy's excellent pizzerias by 50 Top Pizza.
One honor, in evidence:
The record strongest first
- 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias
One number, weighted & current 66
How we scoreThe dishes from the writeups
- Margherita 50 Top Pizza
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