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😍 5/5 - After having the best pizza of my life at the Da Michele
By 👻 @Jonas A., 07/08/2018 3:00 am
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After having the best pizza of my life at the Da Michele location in Firenze, I couldn't pass up the opportunity to try it again when we were in Rome. To be honest, I was a bit afraid of ruining my memory of the G.O.A.T pizza I had several days earlier, but some things are worth the risk ;-D.The pizzas are about 14 inches in diameter; larger than the usual 11-inches for this style. The crust is clearly perfectly fermented. They bake at extremely high temperatures and their bakes times are consistently 60 seconds or less (yes, I timed it). The crust itself is extremely tender, almost crepe-like. This is a "knife and fork" pizza, but I had our pies cut into four pieces.The tomato sauce is the best I've ever had on any pizza anywhere. Apparently, they do not use San Marzano tomatoes (not sure about that), but whatever it is, it is beyond fantastic. The cosaca pizza just had sauce, a bit of grated pecorino cheese, oil and a few sprigs of basil. At first, I was thinking to myself that there's very little on this pizza, yet somehow it completely redefined what pizza is! It totally wrinkled my brain.The doppia mozzarella pizza was similarly excellent, though it was slightly different than the one I had in Firenze in that the cheese was melted more at this location.The bulk of the people in the restaurant were clearly locals and they all headed to the outdoor patio, though we enjoyed the AC of the dining room after a long day of tourist activities. The "fill from the bottom-up" beer dispensing station at the back of the restaurant was an attraction unto itself! If you are a tourist visiting Rome and you want to experience the best of "real Italian pizza" without taking a train to Naples for the day, you absolutely MUST go here.
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