In relation to consuming pizza, there’s not a lot dialogue – tough to seek out who doesn’t. Proof of that is that Paulistano likes the spherical a lot that he’s the second largest client on the planet – second solely to the New Yorker. However Sunday evening comes and the controversy turns to a different query: what would be the style and magnificence this time? Some favor the traditional, others the skinny dough. It may be roasted in a wood-burning range, as custom dictates, or electrically, which is right here to remain. With wealthy and ingenious fill or few and good? Single, Neapolitan model or household measurement?
There are a lot of choices. In response to the Associação Pizzaria Unidas do Brasil, it’s estimated that greater than 9 thousand addresses put together the spherical within the metropolis. The full consumption per day is unsure: Ten years in the past, there was discuss of one thing like 500 thousand items in your entire state of São Paulo, in keeping with the affiliation.
That will help you navigate these prospects, we gathered 5 specialists on consuming effectively and likewise on getting ready pizzas to decide on one of the best spherical on the town in the intervening time. We requested them to submit an inventory of their ten favourite pizzas on the town, and we put collectively the outcomes.
One truth is evident: the jury members in style they normally resort to traditional fillings, corresponding to margherita and marinara, and like long-fermented pastas, with a skinny and elastic backside, voluminous and toasted edges. However it has ideas for everybody, together with the American-style pizza, which is slowly coming right here, with massive slices to eat along with your arms.
“I’ve listed those I wish to eat, of various types, as a result of everybody needs a distinct second and welcomes: pizza that jogs my memory of Italy, New York, the place I lived and the São Paulo ladies, who’ve already conquered the guts “, warns Italian chef and pizza producer Antonio Maioloca, who has lived in Brazil for eight years and is a member of this mission.
Under you realize the compiled choices. Along with Maiolica, baker Claudia Resende, from the bakery Zesting, participated within the ballot; João Ferraz, historian and cooking fanatic; Marcio Shihomatsu, from the famend pastificio Shihoma; and gastronomic journalist Patrícia Ferraz, cut up for style.
1st place – Margherita Verace, Leggera
Simplicity, lightness, consistency and good substances. These are the strengths of Leggera, a pizzeria licensed by Associazione Verace Pizza Napoletana, led by the skilled and teachable André Guidon, who gained the rostrum along with his margherita.
Delicate and highly effective, they’re produced with Italian flour, with pure fermentation, which leads to an elastic and comfortable dough, with excessive edges, excellent for accommodating the intensely coloured crimson tomato sauce with a light style. Fats slices of buffalo mozzarella and recent basil leaves complement the slice and lead to the home’s margherita – voted by the judges to be the town’s greatest. “Nothing is left, nothing is lacking,” defines Patricia Ferraz. (Value: 48 BRL)
The place: R. Diana, 80, Perdizes. 19.00 / 23.00 (Friday and Saturday, 19.00 / 23.30, Solar, 19.00 / 22.00; closes at 14.00). Supply with iFood and WhatsApp (11) 3862-2581.
2nd place – Margherita, Carlos Pizza
It’s not new to anybody that Carlos’ rounds are a spotlight within the metropolis – alone within the Paladar award, he has gained the rostrum twice. The skinny and crispy dough, the scrumptious selfmade tomato sauce and the great relationship between dough and topping are simply a number of the secrets and techniques of the pizzeria led by Argentine Luciano Nardelli.
Their margherita was virtually unanimous among the many judges as one of the best on the town. “In Neapolitan model, Carlos’ margherita is unbeatable,” claims Márcio Shihomatsu. The recipe is traditional, it takes tomato sauce, buffalo mozzarella, parmesan and basil – all of fine high quality, a degree highlighted by multiple choose. (Value: 52 BRL)
It is not pizza, however as was acknowledged within the feedback of a number of jury members, it’s value noting: Carlos’ contribution is handled in addition to the principle attraction. One of many highlights is the onion fried in a wood-fired oven with buffalo ricotta and gorgonzola (R $ 44).
The place: R. Harmonia, 501, Vila Madalena. 18: 00/23: 30 (Friday and Saturday, till midnight). Supply iFood.
third place – Margherita, Bocada’s
Since they opened the doorways of a warehouse in Barra Funda, in 2019, Bocada’s has gathered a legion of admirers of chef Rodrigo Felicio, from the extinct Capivara. They go for the person pizzas with skinny, elastic crust, with excessive edges and toasted to measure, starting from traditional toppings (along with margherita, marinara additionally appeared on the record of a number of the judges), in addition to extra artistic. . That is the case, for instance, with Cafon, which mixes tomato sauce, cured pepperoni and fontina cheese. The home obtained its first department in Vila Madalena in 2021. (Value: 48 R $)
The place: R. Doutor Ribeiro de Almeida, 167, Barra Funda. 5. to son. 19/23. Supply with iFood, Rappi and WhatsApp (11) 95177-3061.
4th place – Amatriciana, Mooca’s Pizza
Evidently every little thing chef Fellipe Zanuto places his finger on works. When he grew up in Mooca, he obtained the good thought a couple of years in the past to go to the normal pizza within the neighborhood, till then thick and with loads of filling. He ferments the dough for at the very least 48 hours within the fridge, which provides it lightness and style, and focuses on traditional recipes with few good high quality substances.
The award-winning pizza on this choice combines tomato sauce, grana padano cheese, pancetta, crimson onion, tomato and basil. “The substances complement and stimulate one another,” concludes Patrícia Ferraz. (Value: 44 BRL)
The place: R. da Mooca, 1747, Mooca. 18: 00/22: 00 (6 and Saturday, till 23:00; closes on Monday). Supply with iFood and Tel .: 3571-1221
fifth place – Amatriciana, Carlos Pizza
Have a look at him right here once more, it isn’t a breast, Carlos simply hits the formulation: long-fermented pasta, good substances and unbeatable tomato sauce. The outline of this winner is straightforward: craft pancetta, sheep cheese, mozzarella, crimson onion, parmesan and oregano, in 4 elements. (Value: 56 BRL)
The place: R. Harmonia, 501, Vila Madalena. 18: 00/23: 30 (Friday and Saturday, till midnight). Supply iFood.
sixth place – Marinara, Leggera
Once more, the straightforward, fantastically executed, isn’t for everybody. Leggeras marinara combines solely a sauce made with tomatoes with a designation of origin from the Vesuvius area, in Campania, in Naples, along with oregano, basil, garlic flakes and olive oil.
Italian Antonio Maiolica defines the mixture: “Spectacular dough, mild, crammed in the appropriate approach – this story that Neapolitan pizza isn’t very filling is nonsense, you simply need to know the way to make it”, he ensures. (Value: 42 BRL)
The place: R. Diana, 80, Perdizes. 19.00 / 23.00 (Friday and Saturday, 19.00 / 23.30, Solar, 19.00 / 22.00; closed on Mondays). Supply with iFood and WhatsApp (11) 3862-2581.
seventh place – Mozzarella, leek and pancetta, Iza Padaria
One of the in style bakers on the town, Iza Tavares provides the identical dedication to creating her craft pizzas as she makes her breads, panettones and different delicacies that she sells in her on-line retailer and within the not too long ago reopened Vila Madalena retailer. He was proper not solely within the dough – naturally fermented, stuffed with cells that appear to be clouds on the sting – but additionally within the ingenious and artistic fillings.
This can be a bianca pizza, ie with out sauce, with buffalo mozzarella cheese, toasted leeks and meaty pancetta items. “The standard of the substances she makes use of is exceptional, all the time very recent and with a pronounced style,” explains João Ferraz in regards to the selection. In time: Iza is about to have her second little one, so in the intervening time pizza is barely out there on Saturdays, for supply. (Value: 48 BRL)
The place: On Saturdays, 12.00 / 19.00. Supply solely through linktr.ee/Izapadariaartesanal
eighth place – Marinara, Napoli Centrale
Put in in a field at Pinheiro’s municipal market, Naples prepares Neapolitan-style pizza in a gasoline oven. They’re particular person, with elastic dough and served on brown paper, to fold and eat along with your arms – with out frills, simply as they do in Italy.
The marinara, which solely makes use of tomato sauce, a bit of garlic, olive oil, oregano and basil, was already chosen by Paladar as one of many 10 greatest pizzas in São Paulo in 2017 – and remains to be unbeatable. (Value: 29 BRL)
The place: Pinheiros Market – Rua Pedro Cristi, 89, Packing containers 83 and 84, Pinheiros. 11.00 / 23.00 Supply with iFood and WhatsApp (11) 98949-4403.
ninth place – Corn, Paul’s Boutique
A (comfortable) shock amongst classics, the newly opened American-style pizzeria, led by the skilled Paul Cho (ex-Braz Elettrica), has already gained the hearts of São Paulo residents – or at the very least a number of the judges on this rating. It has a skinny, agency dough, baked in an electrical oven, topped with lemon cream, mozzarella, corn, parmesan, pepper and basil.
“It appears bizarre? However it’s nice,” confirms Patrícia Ferraz. Maiolica provides: “I’ve eaten an entire lot of those”. It is value mentioning, Paul’s pizzas are offered individually, they’re 45 centimeters in diameter – 10 greater than the usual within the metropolis (Value: R $ 11). A complete pizza, with eight items, prices 85 R $.
The place: R. Dr. Renato Paes de Barros, 167 – Itaim Bibi. 12.00 / 23.00
tenth place – Braz, Braz
We even have traditional seats within the collection of style. There have been some flavors of this conventional São Paulo pizzeria that appeared within the jury’s vote, however probably the most voted was the home recipe. This model combines wood-fried squash slices, mozzarella and parmesan cheese, with tomato sauce over the model’s typical voluminous pasta, baked in a wood-fired oven. For the Italian Antonio, it’s “the pizza in São Paulo par excellence”. (Value: R $ 61, 6 items)
The place: R. Sergipe, 406, Comfort. 18: 30/23: 30 (Thursday to Saturday, till 12:30). 4 extra addresses. Supply with iFood and Rappi.
What else did the judges say was good?
It was not potential to incorporate all of the judges’ suggestions within the rating, many good issues had been not noted, so listed below are another unmissable requests on the town:
– Gorgonzola Dolci (R $ 48), by Iza, by João Ferraz
– Salami with Canastra Cheese (R $ 26), from Guarita, by Antonio Maiolica
– Bologna (R $ 98), by Bráz, by Patrícia Ferraz
– Alla Salsiccia (R $ 50), by Leggera, by Márcio Shihomatsu
– Particular Tonno (R $ 60), by Carlos Pizza, by Claudia Resende