Pizza Day: these are the best pizzerias in Madrid

• AWARDS Grosso Napoletano, the only Spanish artisan pizzeria among the best in the world

• GASTRO Eight places you should know if you want to celebrate World Pizza Day

A kind of

originally from Naples has earned worldwide fame.

And he has marked his own day on the calendar to celebrate it.

Few delicacies that can be eaten with your hands are at the level of pizza, honored on February 9.

A dish declared

by Unesco (2017).

Its very special way of baking it, with a wood fire circling and the care that only

knows how to provide, are also considered an art.

Curiously, World Pizza Day,

, was established by the Americans, almost as

as the inhabitants of the country of the boot.

In Spain we are not left behind either.

Numerous restaurants have carved out the well-deserved fame of serving

, replicating the model with different secrets.

It is impossible to bring them all together, given the gastronomy

that the capital is experiencing, where some come and others leave.

But in this list many positive opinions coincide.

If you do not prepare it at home, in these artisan points you will not have to think too much about the choice.

They already give them for you in the cooking.

Happy pizza day today and always!

Fornería Ballarò Award

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It is one of the

of Italian gastronomy in Madrid, according to gastronomic critics and also for the new generations more tiktokeras that move through Salesas.

Not surprisingly, here the formula is hardly perverted thanks to the master, the Sicilian Angelo Marino.

Sourdough bread, a wood-fired oven, wholemeal flour and long fermentation are some of the secrets of this authentic place that bets on

down the banquet.

The Chamberí Fornería

Sta Engracia, 90. Tel. 915 93 91 33. Pizzas from 14 euros.

Fratelli Figurato

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Vittorio and Riccardo, nice Italian brothers, hence the name, have outgrown their place due to its success.

The authentic passion behind their pizzas is what leads them to always look for a better result and not settle, they say.

"In five years of activity,

and improved our pizzas to position ourselves among the best."

Said by the Top Pizza, the prestigious list, not only by them.

A continuous research work on the dough, on the one hand, and on the quality of the ingredients, on the other, is its secret.

"It's the passion we have for crafts together with the curiosity we have towards the world of food!".

An essential visit.

Fratelli Figurato

C. de Alonso Cano, 37. Tel. 91 485 79 93. Average price 25 euros.

Grosso Napoletano

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The prestigious 50 Top Pizza ranking places

the restaurants that once gave Hugo Rodríguez de Prada more than a headache in the

chains , and the first in Spain.

In a basement, in the style of Steve Jobs with Apple, they created the masses daily and left them to ferment for 48 hours to achieve their characteristic lightness.

"We have always wanted

, but because of the rigor of the processes and the quality of the ingredients," he says.

headquarters

to give options to celiacs.

Grosso Napoletano

List of restaurants by neighborhoods.

Average price 25 euros.

NAP

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A simple but happy concept.

This is how Neapolitan Alberto Belardo opened his first NAP (acronym for

) in Barcelona, ​​which he reproduced twice in Madrid five years later.

Now it has grown throughout Spain in cities and venues but with the same model based on "Napolitan craft, precision and pride".

In addition to having the wood-fired oven essential in any self-respecting pizzeria, it shows off the colorful Okura murals.

There isn't much more than a few tables because the pizza is the center of attention.

As it should be.

NAP

Check the restaurants here.

Average price 30 euros.

Araldo

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Neither Roman nor Neapolitan.

The most awarded

ingredients

as they used to be in its origin.

Araldo is in the Barrio de las Letras and his secret, really, is in the masses.

"The protagonist par excellence is stone-ground organic semi-integral flour and mother yeast. Modernity is explained in the maturation and fermentation process of the dough, with a minimum of 60 hours, which is carried out at a temperature and Controlled humidity. To summarize: Araldo wants to offer good food! ", say their owners.

Araldo

C. de los Madrazo, 5. Tel. 911 38 41 65. Average price: 30 euros.

big mamma

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Although it is a French group, the secret to their pizza is easy:

People line up every day to try them.

"We try to put all the passion into each preparation we make, so that the result is an unforgettable bite. Our pizzas are traditional recipes, following the biga, an Italian preference that adds more complexity to the flavor, but with a Big Mamma

, which adds that bit of humour.

They work with more than

, and local, who bring their products directly, without intermediaries.

This allows them to play with flavors and create original recipes such as the star pizza with truffle "Shuffle Truffle" or Villa Capri's "Eat it like is hot" that combines Spain and Italy in one bite.

"But all of this couldn't be possible without our

, a

sauce running

through their veins and know how to get the best spongy edge for a beautiful Napoletana pizza," they say from the restaurant.

bel mondo

C. de Velázquez, 39. Tel. 911 67 94 08. Average price 35 euros.

can pizza

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This place mixes the best of Italy, pizza, and the best of the national label, since its iconic 'Jerry Tomato' was considered

in the 2021 Madrid Fusion edition. After conquering Catalonia and the Balearic Islands with With its proposal and casual style, Can Pizza also landed at number 85 Serrano street to transfer its concept of artisan Italian pizzeria to the capital.

"100% manual, without rolling pins and with a loving fermentation for 72 hours that allows for a crunchy, unique and perfect texture to be achieved, just as the most consumed dish in the world must be in its most authentic version."

can pizza

C. de Serrano, 85. Tel. 917 24 73 76. Average price 30 euros.

Pizza Post

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If

said that Lavapiés was the fashionable Madrid neighborhood, it is partly because of places as flirtatious and cared for as Pizza Posta.

The dough is divided into buns, each of which will later become a pizza, says chef Kling.

It only has organic flour, water and a pinch of salt.

It has two fermentations.

The rest of the magic is done by the ingredients "and cooking on stone that makes it

."

Pizza Post

C. del Amparo, 81. Tel. 602 65 90 63. Average price: 20 euros.

According to the criteria of The Trust Project

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