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) as much as their toppings coming directly from La Botte.
Result: we taste specimens in the capital as tasty as in Naples!
Limiting yourself to ten brands was not easy, but it was high time to offer you our latest ranking of the best pizzerias in the capital.
To discover
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Most successful: Peppe
Giuseppe Cutraro, known as Peppe, former head pizza maker of the Big Mamma group, a pure Neapolitan, is also a competition beast: world champion in 2019 and best pizza in Europe - outside Italy - on several occasions.
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…
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