PizzaPezzi

Roman pizza by the ounce on the Jan Eef, scissor-cut by a couple who learned the trade in Rome.

Carin and Josh met twelve years ago in a Roman pizzeria, went around the world, and landed on the Jan Evertsenstraat with the most Roman of concepts: pizza al taglio, baked in long slabs on a 48-hour hand-risen dough, cut with scissors and sold by weight at around three euros per ounce. That pricing is the fun of it: you point, they snip, and your tray becomes a tasting menu, the permanent Italian sausage with mushroom and stracciatella next to whatever the season suggests, pumpkin with gorgonzola, pesto with oyster mushrooms and truffle burrata. The crust does what Roman crust should: crisp underneath, airy inside. They bake focaccia for sandwiches, make their own gelato and tiramisù, and sell the olive oil too. Eat at the window bench watching the Jan Eef go by, or carry a slab home. Barely open since November and the neighbourhood already treats it like it has always been there.

Point at the sausage-mushroom-stracciatella first, add one seasonal slice, and leave room for the tiramisù.

Photo: PizzaPezzi via Pearl Club

Photo: Tjitske Reidinga

Photo: Tjitske Reidinga