Pizza Pagana
Pizza Pagana opened on 23 July 2026 at the Mercado de San Leopoldo stall previously occupied by D'Agustto, run by chefs Genaro Celia and Agustín Mikielievich with pizzaiolo Rubén Andressen (previously of 115 Pizza in Astigarraga). Their own account describes a deliberately hybrid dough — a biga-led, lower-hydration, double-baked process they say is 'neither Neapolitan nor Roman' — developed over more than a hundred test bakes, using Mammafiore and Molino Caputo flour, which is a specific, checkable dough story rather than a generic pizza-on-the-menu claim.
No photograph published for Pizza Pagana yet.
Why it is here
Pizza Pagana opened on 23 July 2026 at the Mercado de San Leopoldo stall previously occupied by D'Agustto, run by chefs Genaro Celia and Agustín Mikielievich with pizzaiolo Rubén Andressen (previously of 115 Pizza in Astigarraga). Their own account describes a deliberately hybrid dough — a biga-led, lower-hydration, double-baked process they say is 'neither Neapolitan nor Roman' — developed over more than a hundred test bakes, using Mammafiore and Molino Caputo flour, which is a specific, checkable dough story rather than a generic pizza-on-the-menu claim.
What to order
Margarita (tomato in several textures, gremolata, aged sheep-and-cow cheese); Lima (torrezno, huancaína sauce, onion-cilantro-sumac)