12 new pizzerias in Buenos Aires worth knowing

Pizza is one of those things that very few people can’t stand. Like in the Mind-Mind movie, the aversion was a broccoli, the joy should have been a pizza.

The pandemic did not stop pizza but boosted it: Among the gastronomic openings that have taken place since early 2020, pizzerias are in the lead. Basically, they explain, because it is a low investment and good profitability. It is also a format that adapts to the new consumption habits young audiences, but also delivery imposed by Covid restrictions (several pizzerias even already offer tutorials to get the most out of their products at home).

The different pizza boom is nothing new, but definitely has been consolidated for a year and a half. Wave Neapolitan, which started some time ago Siamo Nel Forno and San Paolo in Palermo, is devastating and added exhibitors such as Orno (first in Olivos but now also in Belgrano) and palermitana Atte. Also in Palermo, Cosi mi piace makes a good Roman pizza. And Danilo Ferraz brought the New York Style (tall, thin pizza with original toppings) to various parts of the city with his Hell’s Pizza brand.

But there are also other innovative and good pizzas to try. Here, a guide with some of these new Buenos Aires pizzerias. Many have outdoor spaces, or have take out services. In any case, it is advisable to check your Instagram accounts to check the times and type of sale due to AMBA restrictions.

1. Pizza Paradiso

Donato de Santis opened in a corner of Belgrano this pizzeria sister of his classic Cucina Paradiso. Italian pizza in two very different and equally delicious versions: the Neapolitan pizza, with less water and yeast, round shape and finished dough cooked on wood; and the in a stove Roman, square shaped and thick dough cooked on a plate. The Neapolitan is individual and the in a stove It comes whole or in portions.

Recommended: Unbeatable, with pomodoro, bocconcini, sundried tomatoes, raw ham, arugula and extra virgin olive oil.

Sugar 1302, Belgrano. IG: @pizzaparadisoar.

2. Chicago Pizza

Maximiliano Matsumoto is one of the best chefs of his generation and the pizza he prepares in this place in Villa Devoto depends on him. Inspired by deep dishes Served in America’s Windy City, this pizza is unlike any other. It has a crispy dough, high edges (could be mistaken for a cake) and lots and lots of topping, for those who use products from renowned producers.

Recommended: Deep Dish Sloppy Joe, homage to an iconic sandwich from the North American cookbook, with ground pork, mozzarella and barbecue sauce.

Av. San Martín 6372, Villa Devoto. IG: @chicagostylepizza_.

3. CANCHA

In a relaxed corner of Villa Crespo, this place that evokes the buffet of a neighborhood club in which tables and chairs – on the sidewalk – are drawers for drinks. He claims to be the Great Dabbang of pizza: Neapolitan, sourdough, wood-fired and, here the big difference, memorable signature versions with ingredients you wouldn’t expect to find on a pizza. Pomegranate, kimchi, curry, gírgolas, kale … To open your head to new flavors.

Recommended: Of the day, based on the seasonal roasted vegetables or fruits played that day.

Loyola 902, Villa Crespo. IG: @canchapizza.

4. Electric pizza

A former workshop in a corner of Villa Crespo has also been transformed into an equally relaxed pizzeria, with tables facing the street and a serverless format. They make wood-fired, organic flour sourdough pizzas, which they also sell vacuum-packed to take away. In the toppings there is a search for innovative flavors (including a vegan mozzarella margherita herbal).

Recommended: Potato, with roasted rosemary potatoes, mozzarella and parmesan.

Julián Alvarez 1295, Villa Crespo. IG: @electricapizza.

5. Spritzza!

New project from the owners of Invernadero Bar, combines two bases in its proposal: pizza and Spritz. In drinks, dozens of varieties of Spritz (except the classic) that they prepare with their own aperitif, Santino Stevani’s. In the pizzas, Neapolitan inspiration in a light dough of organic flour, but with a porteño style, with more depth and generous coverage, coming out of its wood-fired oven.

Recommended: Patagonzola, with Patagonzola cheese, clay oven roasted pears and mozzarella.

Thames 1699, Palermo. IG: @ Spritzza_.

6. Núvola

Recent opening in Reconquista almost Corrientes, the pizzeria that already had a branch in Liniers embraces here with all the essence of the real neapolitan pizza: on the mezzanine is the headquarters of Scuola Pizzaioli, an academy for professionals and amateurs. They have a large terrace, also inspired by Italian cities, with an interesting menu of drinks specializing in gin and tonic. The variety of pizzas is very wide, with a super light dough and a gourmet research in its flavors. They have an STG line (Traditional specialty guaranteed) which, respecting the authenticity of the Neapolitan pizza, has tomato from San Marzano and buffalo mozzarella.

Recommended: Pistachio and mortadella, with pistachio cream, fior di latte mozzarella, mortadella, cheese slices, pistachio granules and extra virgin olive oil.

Reconquista 479, San Nicolás. IG: @ nuvola.ar.

7. Francisca del Fuego

The same gastronomic group from Avant Garten and Komyun also opened this “fire camp” in Arcos del Rosedal, with a large Moroccan-style tent in one of its outdoor spaces. The menu has several proposals but his specialty is pizza, for which chef Agustín Lucero has sought to reverse Buenos Aires pizza, with Italian flair in the process and local in the results. Made from sourdough, the pizza is light and has good ground and a good edge (they give you a bit of gravy for those who aren’t used to the flange) and generous toppings without being overdone.

Recommended: I have not forgotten, along with the mozzarella, parmesan, caramelized onion, goat provoleta, chives and olive oil.

Av. Infanta Isabel 110, Arcos del Rosedal, Palermo. IG: @franciscadelfuego.

8. Togni’s

Also recent and eagerly awaited, the pizzeria of Máximo Togni and Martín Arrieta in Bajo Belgrano is the aesthetic of the place a trip to other latitudes. Their pizzas, made with organic flour, sourdough and a pinch of yeast, are available in two versions. The rectangular mold and the star, these giant pizzas of inspiration New York style They measure over 50 centimeters in diameter and can be ordered whole and in portions.

Recommended: Mozzarella, pepperoni and jalapeños, with the pepperoni they prepare with their own recipe.

Blanco Encalada 1665, Belgrano. IG: @tognispizza.

9. Fugazi

Eric and Luciano Smalietis are cousins ​​and they opened a pizzeria in Balvanera in their early forties, with the idea of ​​adding a quality offering to the neighborhood. They use organic flour, tomatoes and cheeses from renowned producers in a particular version of the Buenos Aires pizza. There’s a Neapolitan inspiration to the airy rim, but the crunchy dough brings it to Buenos Aires. It comes out with a stone or a mold (only Friday and Saturday).

Recommended: Provo, mozzarella sauce and smoked provolone.

Ayacucho 684, Balvanera. IG: @fugazipizza.

10. The epic

Also in Neapolitan style, it is located in front of Saavedra Park. When the outdoor tables were activated, they took advantage of their location to promote an original gesture that they still maintain: you can borrow the lounge chair to take away and enjoy your pizza in the park.

Recommended: Bresaola y rúcula, with tomato, mozzarella fior di latte, tomato, rúcula, foetas de bresaola and alcaparras.

Melián 4092, Saavedra. IG: @laepica_pizza.

11. Antonio

When they opened in December 2019, it was quite an original opening: a Neapolitan pizzeria en route to the heart of Microcentro, for which an oven was specially brought from Italy where they cook pizzas for 70 seconds. Pasta with more than 24 hours of fermentation, Italian tomato sauce and a not very complete menu in which the flavors of the peninsula are respected.

Recommended: Capra, with goat cheese, pesto and pistachio.

Tacuarí 76, Montserrat. IG: @antoniospizzaba.

12. Rome Bar

Julián Díaz, Martín Auzmendi, Sebastián Zuccardi and Agustín Camps have reproduced Los Galgos’ successful formula to recover an old Abasto bar where they make an exceptional pizza. Its reinterpretation of the Buenos Aires pizza is a respectable thickness, but with a dough made from super light and crunchy agroecological flour. They are made in the mold, in a traditional wood-fired oven. Since they use seasonal produce, many of their pizzas are also seasonal.

Recommended: Stuffed fugazzetta, special on Tuesdays and Wednesdays, with double dough, mozzarella, white, purple and green onion, extra virgin olive oil and stuffed with blue cheese and Lincoln cheese.

Anchorena 806, Abasto. IG: @romadelabasto.

AS / CE