PizzaPezzi

This family-run counter brings the specific mechanics of Roman street food – rectangular trays, scissors, and scales – to Amsterdam. The focus here is strictly *pizza al taglio*, a style where the sourdough base rises for distinct airiness before being baked in long slabs and sold by weight rather than by the slice. You walk up to the glass display, point out how wide a strip you want, and the staff cuts it to order. It is a system that encourages variety, allowing you to stack a tray with narrow ribbons of three or four different toppings instead of committing to a single flavor. The crust is characteristic of the style, with a sturdy, crisp bottom that holds up the weight of the ingredients and a soft, honeycomb interior. Options rotate regularly based on what is in season, shifting from simple Marinara or spicy Diavola to heavier combinations like pumpkin with gorgonzola or pesto with oyster mushrooms and truffle burrata. Once you have your tray, you can grab a seat in the compact dining area. There is usually a collection of flavored Italian olive oils set out on the tables or counter, meant for drizzling over the crusts before you eat. While the pizza draws the most attention, the kitchen also bakes fresh focaccia for sandwiches, often filled with combinations like mortadella, stracciatella, and green pesto. For those finishing a meal, the counter usually stocks trays of homemade tiramisu.