Pizza man’s day: 5 coordinates to taste pizzas made by experts in the City

5 coordinates to try pizzas made by experts in the City

Thousand and Peak

At the head of Mil y Pico is Danilo Ferráz, an outstanding pizza chef with 30 years of experience in the business. Grilled pizza is worshiped here, a style that Ferráz marketed for the first time in his old location in 1893 and later popularized in the Morelia pizzeria. Now at Mil y Pico it offers a more contemporary version: long cold maturation and very little yeast results in a lighter and healthier dough, stretched with a rolling pin it is the thinnest pizza that can be found in the local scene, and the action of the direct fire of wood and charcoal also makes it the most crispy. There are 17 varieties, some traditional and others very original with tremendous quality toppings. We recommend the Fugazzeta confit goat (mozzarella, onion confit, creamy goat cheese and cachí ground chili pepper), the Caprese from Naples (Italian pomodoro, mozzarella Fior di latte, tomatoes and fresh basil), the Calabria (Italian pomodoro, mozzarella Fior di latte, nduja from the Pietro Sorba line, peppers, red onion and basil) and the seasonal pizza made with seasonal vegetables. To visit its two premises with an eclectic atmosphere and a relaxed spirit.

• Address: Av. Dorrego 1194, Chacaritaand Av. de Los Incas 5499, chas park.

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Thousand and Peak

sew my piece

Cosi Mi Piace in Palermo Soho invites you to taste the authentic flavor of Roman pizza. Characterized by its thin, crunchy dough without edges, it is made from Italian Divella flour with natural fermentation and is cooked in its wood-fired oven (brought in specially from Naples) for about a minute and a half. Natalia Czerwonogora, chef and pizza expert at the restaurant, points out that: “Roman pizza differs mainly because it has almost no cornicione (the famous edge). It stands out for being crunchy, very crunchy and less spongy, we achieve this because the Roman pizza dough is less hydrated than the Neapolitan pizza.”

Cosi’s menu offers a wide variety of options in individual sizes, among the rosse (with Italian tomato sauce) the Straciatella (tomato, straciatella, black pepper basil) stands out and among the bianche (without sauce) the Carbonare e Patate stands out (mozzarella fior di latte, baked potatoes, egg, bacon and pecorino). In addition, to celebrate the Pizza Worker’s Day in the country, they propose to enjoy a special action just for the day: diners will be able to design their ideal Roman pizza, combining ingredients to their liking. Cosi has a quaint outdoor patio, sidewalk tables, and a spacious and comfortable lounge.

• Address: El Salvador 4618, Palermo Soho.

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sew my foot

Francisca

In the Arcos del Rosedal is Francisca del Fuego, a restaurant that presents a trip to the Middle East not only through its Moroccan-style setting, but also through its gastronomic proposal. In the place you can find its unmissable “little dishes” to take to the center of the table and share with friends, as well as its famous Neapolitan-style sourdough pizzas with local touches. These pizzas are made with a dough of natural ferments that is subjected to 48 hours of cold leavening, which is then cooked in a clay oven with quebracho and eucalyptus wood. Cooking at high temperatures and prolonged fermentation, the dough acquires a soft and crunchy texture, with protruding edges and outstanding flavors.

Each of their pizzas has a diameter of 30 centimeters, they are served in individual presentation of four portions, with locally produced toppings. Ignacio Parodi, the local pizza master, recommends three of his most outstanding pizzas: Stracciatella (biodynamic tomato sauce infused with basil and garlic, stracciatella, cashews, basil and olive), Rosa de los Vientos (mozzarella, Parmesan, Reggiano cheese , English cheddar, black pepper and olive oil), and the Vegan Red (biodynamic tomato sauce infused with basil and garlic, sliced ​​cherry tomatoes, black olives, capers, babaganoush, basil and olive oil).

• Address: Avenida Infanta Isabel 220, arc 14.

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Francisca

The Pizza OTL

The Pizza OTL is located on Boulevard de Caseros in San Telmo, with a pioneering proposal devised five years ago by chef David Gdansky, who left aside the traditional Argentine pizza and brought sourdough pizzas to the table. Cooked in a stone oven, the pizzas are made from sourdough with a blend of three organic flours, a 48-hour natural ferment and no chemical additives. These are personal in size, with large crispy and airy edges and toppings that show combinations similar to a haute cuisine dish. Some recommendations from the chef not to miss: the Tres Formaggi (with three milk blue cheese, mozzarella fior di latte, Parmesan and grape must); and the Pepperoni (with pepperoni-type salami, mile sweet chili, mozzarella fior di latte and Italian tomato).

• Address: Caseros 424, San Telmo.

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The Pizza OTL

Hell’s Pizza

Hell’s Pizza is the country’s famous New York-style pizzeria that has more than 30 locations that serve the city of the Big Apple directly. The gastronomic proposal is also in charge of the famous pizza master Danilo Ferráz who presents the emblematic giant-sized pizzas of 45 cm in diameter made from a dough made with little yeast, semolin and resting in a cold room. Its cooking is done in industrial ovens with a stone vault and low height, resulting in a finite product with a slightly crunchy bite. The pizzas come in XXL, half and slice sizes. Ferráz’s recommendations are the Obama -mozzarella and pepperoni- “because it is the iconic brand” and one of the most requested; the Hell’s with green and yellow bell peppers, pepperoni in spicy syrup, lemon curd and fresh dill.

• Address: Humboldt 1654, Palermo.

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Hell’s