Pizzeria
A Pizza da Mooca
Fellipe Zanuto grew up in the Mooca neighbourhood and opened this pizzeria there in 2011. The dough is Neapolitan in format and made of flour, yeast, water and salt alone, long-fermented and opened by hand.
Why it is here
Fellipe Zanuto grew up in the Mooca neighbourhood and opened this pizzeria there in 2011. The dough is Neapolitan in format and made of flour, yeast, water and salt alone, long-fermented and opened by hand.
What to order
Caprese; Margherita; Mussarela
What we looked at
Dough of only flour, yeast, water and saltLong fermentation, hand-openedIndividual-sized, four-slice Neapolitan formatFirst pizzeria in Mooca to use Italian flour