Spinach pizza is a classic, but in Thousand and Peak (Los Incas 5499, Parque Chas and Av. Dorrego 1194, Chacarita), pizza master Danilo Ferraz takes it to another level. Firstly, because it is cooked over direct heat from the grill, which is why it comes out thin, crunchy and with a slightly smoky flavor. Secondly, because of its combination of flavors: it has mozzarella, sautéed spinach with garlic and chili peppers, creamy goat cheese, strips of bacon and an egg mollet in the center, with a liquid and unctuous yolk.
Tall, spongy, light and with a crispy base: the typical Buenos Aires pizza, but of a higher quality, can be found in Picsa (Nicaragua 4896, Palermo). In addition to classic options, they have a Mexican that is among the most requested. With intense and somewhat spicy flavors, it has mozzarella, refried black beans, mature cheddar cheese, shredded roast, tomato, onion, chili peppers, and fresh coriander. The dough is prepared with organic white and whole wheat flour and sourdough, complemented with ingredients from small local producers and cooked in a wood-fired oven.
In tune is the mozzarella pizza with chorizo from sinaloaground beef, green bell peppers, homemade tomato sauce and oregano from the Baum brewery (Jose A. Cabrera 4427, Palermo). This branch of the renowned craft brewery stands out from other brand locations for its Aztec spirit, visible both in the setting and in the menu items. On the house, they suggest pairing it with a Scottish beer.
Those who like goat cheese can not miss the pizza No Me Olvidé de Francisca of the Fire in Los Arcos del Rosedal (Av. Infanta Isabel 220, Palermo), with a tasty mix of mozzarella, Parmesan, goat provolette and goat ricotta cheeses, topped with caramelized onions, olive oil and chives. In this place with the best decoration middle eastern stylethey make them with sourdough, baked in a clay oven and in the Neapolitan style: in individual sizes, with a tender base and the distinctive airy edges.
Specialized in Neapolitan pizzas is cincinnati (Esmeralda 924, Microcentro), with the particularity that they are cooked in an oven brought from Naples that reaches around 500 °C. In just 90 seconds, get a crispy base dough, with a fine, soft and easily digestible crumb. The most exotic on the menu is the Polpettone, a “bomb” with Italian tomato pomodoro, smoked provola and homemade pork meatballs. Coming out of the oven, it ends with bocconcinos, fresh basil and a Parmesan fonduta.
And to try the typical New York pizzas you can go to any of the local Hell’s Pizza (Humboldt 1654, Palermo). They are huge (45 cm in diameter), very thin and crunchy but at the same time flexible, to be folded in the middle as they do in American movies. One of my favorites is Chick Norriswith braised and shredded chicken topping, high-quality cheddar cheese, red onion and a Pampa Gourmet barbecue sauce that adds a smoky touch.
And when it already seemed that everything was invented, the Chicago pizza arrived in Buenos Aires in CSP. Its style is called deep-dish (deep plate), it is a little smaller than the typical Buenos Aires pizza, and it has a raised edge that allows it to contain more ingredients. One of these pizzas weighs around a kilo, so you’ll never be left wanting more cheese; Sloppy Joe, with minced meat, a tribute to the typical Yankee sandwich. And it has other very tempting options: the Thai, with Sriracha sauce, and onion and fresh coriander.
Lovers of sweet and sour flavors may want to consider Caramelized Pears and Blue Cheese Pizza from Tribe (Juan Díaz de Solís 2794, Martínez), a colorful restaurant on the banks of the river. It is an unbeatable combination, which is cooked in a clay oven and is complemented with mozzarella cheese and fresh rocket. To enjoy on your open-air heated deck or in your spacious living room, which is fully glazed to appreciate the green landscape.
The mortadella with pistachios is a specialty of Italian cuisine that in Holy Pizza Bar (4799 Charcas, Palermo Soho) use for one of their tastiest varieties. Chosen by many due to its freshness and quality, it has homemade tomato sauce, mozzarella, abundant slices of mortadella with top-quality pistachios, wild rocket and black olives. Their pizzas are mold-based, made with an exclusive blend of flours, sourdough, and are cold-aged for 24 hours.
On the stone with quebracho embers, thin and crunchy: this is the pizzas of hazel (Av. Emilio Castro 5999, Liniers, and more branches), a place with 30 years of history and 50 varieties to choose from. They have many unusual flavors, such as one with bolognese sauce, another with tuna and black olives, and an option with German sausage and potato pie. But our recommendation is the green chicken with white sauce and mozzarella: a true dish from the kitchen on a tasty homemade dough. It comes in a small or large size, to eat in the restaurant or receive at home.
by RN
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