Digó Pizza (Kazinczy Street)

Digó pizza shop puts out some of the best Naples-style pies in Budapest. Digó operates two locations, both of them in the city center. The main one is a polished sit-down venue on Kazinczy Street, right in the heart of the Party District; the other is a seasonal open-air pizza stand by Akvárium. As other upscale pizza shops around the world, Digó uses a wood-burning oven, an extra fine “double-zero” flour, and a long, two-step dough fermentation to enhance flavor.

The pizzas are tasty and aromatic, exhibiting beautifully inflated crusts speckled with spots of char. I enjoyed the bianca with piquante Italian sausage (€9), but the undisputed highlight is the mother of all Naples pizzas, the margherita DOP (€10). DOP denotes premium ingredients: tomatoes from the San Marzano region south of Naples and buffalo mozzarella made according to traditional recipe.

You can't go wrong with either locations, but my experience is that the service and the atmospere tend to be more casual at Akvárium, and it's also there that you're more likely to engage in a friendly conversation with the pizzaiolos about, say, the technical challenges of a wood-burning oven (the individual logs burn differently). Just note that unlike this one, in Kazinczy Street, it's only open during the outdoor season.

We visit all places incognito, pay for our own meals and drinks, and write independent reviews.