Forget stuffed crusts and toppings with 10 ingredients. The most award-winning pizzerias in the capital now follow the "Italian purity" rulebook: if the dough is good, you don't need excesses.
The palate of São Paulo residents is undergoing a profound transformation. If before the quality of a pizza was measured by the weight of the toppings, today the criterion is... fermentation.
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Houses that bear the seal of Associazione Verace Pizza Napoletana (AVPN) in Brazil have been leading a movement to "deconstruct" excess, proving that balance is the new luxury.
The rule of balance
Historic pizzerias like Hope (Bixiga and Moema) They have argued for decades that classic pizza doesn't allow for distractions.
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The Margherita pizza they brought to Brazil in 1958 is the prime example: basil, mozzarella, and tomato should coexist without one overpowering the other. This "less is more" philosophy has gone from being traditional to becoming an absolute trend among young people. foodies.
The appreciation of the masses
Under the influence of masters such as Andre GuidonIn Leggera Pizza Napoletana, the dough ceased to be merely a support for the filling.
With fermentation times ranging from 24 to 48 hours, the dough is pure technique. Adding too many ingredients on top releases moisture (water), which compromises cooking and leaves the center of the pizza soggy.
Therefore, high-end restaurants limit the toppings to preserve the crispness and lightness of the base.
Inputs with identification
Minimalism allows pizzerias to invest in ingredients that... Protected Designation of Origin (PDO).
Instead of a mountain of regular ham, authentic ham is used. Prosciutto di Parma.
The focus shifts from quantity to origin: San Marzano tomatoes and first-pressed extra virgin olive oil become the stars.
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