Pizzica is a small pizza shop in Budapest specializing in pizza al taglio — the Roman rectangular-shaped slices that are cut with a scissor and usually taken to-go. The de Bartolomeo brothers, natives from Southern Italy, run this tiny takeout joint in District 6; on most days you'll find them sliding cast-iron pans in and out of an electric oven.
Pizzica uses a moist, high-gluten dough, which, after a long fermentation, rises into a chewy, focaccia-like texture interspersed with air pockets and boasting a crispy crust and a charred underbelly. The ever-changing toppings might include tomato sauce, mortadella, arugula, sausage, mushrooms, and truffles. They go for €1.5 apiece, and two or three slices are perfectly enough.
There’s a wooden bench outside and a few tables upstairs where Hungarian artworks adorn the walls, but most people usually just take their pizzas to go in Roman fashion. Pizzica stays open until 3 a.m. on Fridays and Saturdays, in case you need to devour some tasty carbs after a long night.
To remain unbiased, I visit all places incognito and pay for my own meals and drinks. But this also means I must rely on readers to support my work. If you've enjoyed this article, please consider making a donation.