The sheer volume of pizza places in this town must place it in the top tier of available pies per capita. I get a flyer for a new pizza and schnitzel delivery place every few days, and walking down any street, you simply can’t avoid seeing at least a few different places with pizza on offer.
I have tried many. By and large, they are crap. However, a few really stick out so far — and these I frequent.
However, none, to the best of my knowledge, has the peculiar Italian quality of taking something simple to the limits of perfection.
What I mean by this is that in some pizzza places in Italy, the only ingredients allowed are flour, sea salt, fresh tomatoes, basil, fresh mozarella, water and yeast. The most obsessive of these places use no commercial or activated yeast, but rely on a pinch of the dough from the previous day to provide overnight levening.
In such pizzarias — a few of which I have found in the U.S. too — the pizzas can only be served as long as dough remains. Once the dough is gone, there’s no way to make more because it must be left to rise overnight.
Dough made this way is exceptional — truly something special. But remarkably rare.
So, knowing that this is unlikely to exist in Vienna, I’d still like to fragen: what is the best pizza in Vienna?