Forno Ceralli

“This is the famous pizza from Ceralli, the one I see in reels. Baked in a wood-fired oven, extra virgin olive oil. Good. But you can barely taste the tomato — you can see the layer is so thin that you taste the dough more. The dough works, it's very crunchy, well baked, extra crunchy. I almost taste more oil than tomato, which is very little, you can see how dry it is? It's well baked. Pleasant, I have to be honest. I'd like a bit more tomato, but that's my preference. I think it's a stylistic choice they made. For example, Roscioli's red pizza is a bit more satisfying.”