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Pizzagnolo – Pizza & Sfizi

Explicitly described in print as making 'pizza contemporanea', this Santa Croce address near Florence's oldest market has been run since 2021 by Antonio Cappadocia, a pizzaiolo from San Severo whose prior collaborations include Stefano Callegari and Romualdo Rizzuti. His direct-method, well-hydrated dough is baked in a visible wood oven, with a stuffed-cornicione signature dish that changes with the season.

Via dell'Agnolo 107R, 50122 Firenze · Florence · Pizza contemporanea

A folded pizza filled with tomato and mozzarella on a dark plate.
From Pizzagnolo – Pizza & Sfizi

Why it is here

Explicitly described in print as making 'pizza contemporanea', this Santa Croce address near Florence's oldest market has been run since 2021 by Antonio Cappadocia, a pizzaiolo from San Severo whose prior collaborations include Stefano Callegari and Romualdo Rizzuti. His direct-method, well-hydrated dough is baked in a visible wood oven, with a stuffed-cornicione signature dish that changes with the season.

What to order

"Cappadocia" (stuffed cornicione, seasonal filling)

What we looked at

Direct method, well-hydrated doughWhole-wheat, multi-grain and gluten-free dough optionsVisible wood-fired ovenStuffed-cornicione signature dishMaker's prior collaborations with Stefano Callegari and Romualdo Rizzuti