Massima Pizzería
Massima was started by two brothers who, tired of what they considered 'muchas mal llamadas pizzas napolitanas' in Bogotá, built the restaurant around strict Neapolitan technique: 00 flour, Italian tomatoes, buffalo mozzarella, a slow-fermented dough, and a wood oven built by Stefano Ferrara and shipped from Naples that bakes each pizza in 90 seconds.
Why it is here
Massima was started by two brothers who, tired of what they considered 'muchas mal llamadas pizzas napolitanas' in Bogotá, built the restaurant around strict Neapolitan technique: 00 flour, Italian tomatoes, buffalo mozzarella, a slow-fermented dough, and a wood oven built by Stefano Ferrara and shipped from Naples that bakes each pizza in 90 seconds.
What to order
San Daniele (prosciutto crudo San Daniele, tomate, mozzarella di búfala, rúgula y parmesano)