The pizza landscape has undergone a real revolution in Paris over the past ten years. The pizza makers, often trained in Campania, take care of their impastos (old-fashioned flours, long fermentations which make them more digestible) Here are our favorite addresses, throughout the capital, to taste the famous transalpine disc.
It must be said that there is something magical in this dough which mixes three flours with the minimum possible gluten, hydrated throughout the process. It is probably the most tender, the most airy and the least elastic of…