Pizzeria
IMperfetto
IMperfetto is the reason Puteaux holds a record at all: a Neapolitan pizzeria run by Tonino Cogliano, world pizza champion in 2015. The dough is tipo 0, fermented 30+ hours at roughly 70% hydration and made in house — the pizzeria's own account and an independent one agree on that.
Why it is here
IMperfetto is the reason Puteaux holds a record at all: a Neapolitan pizzeria run by Tonino Cogliano, world pizza champion in 2015. The dough is tipo 0, fermented 30+ hours at roughly 70% hydration and made in house — the pizzeria's own account and an independent one agree on that.
What to order
Vesuvio 2.0 (revisited marinara with Vesuvio pacchetelle tomatoes), Margherita Pop (provola, pepper, 60-month parmesan), Tributo
What we looked at
Tipo 0 flour30+ hour fermentation~70% hydrationAPN-certified pizzaiolo (2012)2015 world champion, Las VegasDessert programme by pastry chef Olivier Stehly