CABA classics: proposals for original pizzerias

• Addresses: Av. Santa Fe 1430, Recoleta / Doblas 857, Caballito / Gurruchaga 1450, Palermo / El Salvador 5602, Palermo Hollywood / Cuba 2202, Belgrano / Perón 489, San Nicolás / Olleros 3750, Chacarita / Amenábar 3201, Núñez.

MARADONA (10)

Maradona, the new restaurant that honors Diego Armando Maradona, offers a menu that displays the most representative dishes of his career. Among these, there is pizza al taglio, a classic Italian, more precisely from Rome, where it is usually eaten on the street because it is sold by weight. Here, they offer four options to choose from, among which the De Cancha stands out, with a homemade sauce of a variety of tomatoes (dried, roasted cherry and concassées), black garlic emulsion, parsley, basil and sriracha; and La Previa, which has Burrata, pistachios, tomato sauce, mortadella with pistachio and lemon.

• Address: Oath 1700, Belgrano.

COSI MY PIACE

Palermo shelters one of the only pizzerias dedicated to the Roman style, whose characteristic is a dough made from Italian Divella flour, naturally fermented and stretched on a rolling pin, which is cooked at around 400ºC for a minute and a half to make it dry and crunchy. . They have more than 20 options, such as Carbonare e patate, with mozzarella fior di latte, baked potatoes, egg, bacon and pecorino; the Fornarina, which combines mozzarella fior di latte, baked portobellos and grill sausage; and the Diavola, with mozzarella fior di latte, spicy Neapolitan sausage-type salami and fresh oregano.

• Address: El Salvador 4618, Palermo Soho.

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THE PIZZA OTL

The Pizza OTL is the pioneer proposal that put sourdough pizzas on the map in the city. The menu presents individual pizzas that start from a blend of organic flours and a 48-hour natural fermentation without chemical additives. Cooked in a stone oven and with large crispy edges, its toppings are definitely its added value because they are designed as kitchen dishes on a delicate dough. Its “pop up” section offers alternatives such as homemade cavatellis with creamy basil pesto, served on a white pizza; and the Caesar salad pizza, with Caesar dressing, lettuce, Parmesan cheese, roasted chicken and caper powder, among others.

• Address: Caseros 424, San Telmo.

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HELL’S PIZZA

Hell’s Pizza’s NY-style proposal surprises with the large size of its pizzas (45 cm in diameter) and its thin slices, ideal for folding and tasting like in the movies. In addition to the emblematic pepperoni pizza, they offer the Chick Norris, based on chicken, one of the best sellers on the menu. The topping is made up of chicken cooked at a low temperature that is then shredded, red onion, cheddar cheese and barbecue-type sauce, which gives it a rich smoky flavor. Currently, Hell’s Pizza has more than 30 stores in the country that travel directly to the Big Apple thanks to its full street art and urban music setting.

• Address: Humboldt 1654, Palermo. More branches in CABA, GBA and interior of the country.

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BULLER

Pizza and beer is a combination that never fails and, at the Buller craft brewery, they have eight very different varieties, made by the in-house pizza master and baked in a clay oven. They are medium in size (six portions) and the most unmissable is the Americana, with homemade tomato sauce, mozzarella, bacon strips, grilled egg and black olives. To pair it, they suggest the seasonal beer El Santo, a pale, Christian blonde, with light malt flavors and aromas and spicy hops.

• Address: Junín 1747, Recoleta / Av. Congreso 2492, Belgrano.

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FRANCISCA

To try sourdough pizzas and “plates” baked in the clay oven, along with beers and signature cocktails, the place is Francisca del Fuego in Los Arcos del Rosedal. In this space with Moroccan imprint, one of the favorite pizzas for cheese fans is the I Forgot No: it is prepared with mozzarella, goat provolette, goat ricotta, Parmesan cheese, caramelized onion, chives and olives. It has intense flavors and smooth textures, with the unique touch of the goat cheeses provided by La Mesón and La Huerta Tambo.

• Address: Avenida Infanta Isabel 220, Arco 14, Palermo.

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PICSA

Picsa is the place where chef Leo Azulay revalues ​​the typical Argentine pan-baked pizza, using the best quality raw materials and techniques that make a difference. They use organic white and wholemeal flour, poolish and sourdough to make a highly hydrated and long-fermenting dough, which is cooked in a wood-fired oven. In this way, the pizza comes out well ventilated, very tasty and easy to digest. Among its 11 varieties, there are classic options and other signature ones, such as the Mexicana, which has a lot of mozzarella, refried black beans, mature cheddar cheese, shredded roast, tomato, onion, chili peppers, and fresh coriander. Another option is the Lebanese, with roasted tomato, vintage vegetables baked in a wood oven, cashew tahini, fresh parsley and za’atar.

• Address: Nicaragua 4896, Palermo.

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THE GIARDINO ROMAGNOLI

Il Giardino Romagnoli proposes true Italian cuisine with classic recipes based on imported and local products of the highest quality. One of the strongest items in his proposal is the Roman-style pizza, where the Aphrodisiac stands out, which has mozzarella, black truffle, mushrooms, capers and smoked bacon, on a base of sourdough baked at 450 °C in an oven at the stone. It comes out thin and with a crispy bite.

• Address: Carlos Pellegrini 1576, La Recova de Posadas.

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AVELLINO PIZZERIA

With more than 30 years of experience, at Avellino Pizzeria they are pioneers in offering stone-baked pizzas in the City of Buenos Aires. Today, they have five stores located in the west of Buenos Aires and delight with more than 50 varieties of pizzas. They are cooked in a clay oven with quebracho wood, which gives them a special smoky flavor. One of the most exotic varieties is La Pancha, which has homemade tomato sauce, excellent quality mozzarella, German sausage and pie potatoes. It comes in small, medium, or giant sizes (6, 8, or 12 servings). It can be ordered to enjoy at the local Cossio street, in the Villa Luro neighborhood, or at any of the other branches for delivery and take away.

• Addresses: Montiel 1087, Cossio 5607 and Av. Emilio Castro 5999, Liniers; Montiel 1699, Mataderos and Nogoyá 6099, Villa Real.

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HOLY PIZZA BAR

As its name indicates, Santo specializes in mold pizzas, which are made with an exclusive blend of flours, sourdough and are cold-aged for 24 hours, to be later complemented with high-quality raw materials. They come out thin and crunchy but with thick edges, cornicione style. The mortadella with pistachios is a must, with tomato sauce, mozzarella cheese, very thin slices of Serrano ham, pistachios, wild rocket and black olives. A true delight, ideal to accompany with a house beer.

• Address: Charcas 4799, Palermo Soho.

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BAGATELLE

The French style and glamor meet at Bagatelle. Led by its executive chef, Julián del Pino, the menu offers dishes with a Mediterranean tone that surprise for their originality and the quality of their raw materials. One option that stands out in particular is the crispy spinach pizza, with fior di latte, smoked provolone, garlic and olive, which can be accompanied with a unique truffle oil imported from France if desired. The experience is complemented by an interesting menu of classic and signature cocktails, national and imported high-end wines and, of course, French champagne.

• Address: Av. del Libertador 4101, Palermo.

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CINCINNATI

A restaurant in downtown Buenos Aires prepares the authentic pizzas of Naples: Cincinnati. They cook them in an oven brought from the Italian city that has a volcanic stone floor and reaches between 450ºC and 500ºC. Thus, they cook in just 90 seconds, with a barely crunchy base and a fine, soft and light crumb, in addition to that distinctive airy edge. Among their “workhorses” is the Polpettone pizza, which is a “bomb” with a pomodoro made with Italian tomatoes, smoked provola and homemade pork meatballs. Coming out of the oven, it ends with bocconcinos, fresh basil and Parmesan cheese fonduta.

• Address: Esmeralda 924, CABA.

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THOUSAND AND POINT

The thinnest and most crispy pizzas are made by the pizza master Danilo Ferraz at Mil y Pico. In the 1990s, Ferraz popularized grilled pizza and today offers a more contemporary version, with very little yeast and long maturation, stretched on a pallet and cooked over the embers of the red quebracho. The recommendation for those looking for different flavors is the Vegano del 98. It has a homemade carrot hummus as a base, on which are avocado slices, pickled red onion, dried tomatoes, fresh cherry tomatoes and arugula. To enjoy in its two venues with an eclectic atmosphere.

• Addresses: Av. de Los Incas 5499, Parque Chas / Av. Dorrego 1194, Chacarita.