Roman Pizza.
Made Properly.
The dough rests three days before it ever meets the stone. Italian flour, San Marzano, mozzarella di bufala. Cut by the metre, eaten by the slice.
In Crust We Trust
Federico brought Rome across the Tagus.
Federico opened PZA in 2018 with one stubborn rule: the dough is never rushed. He had worked the late shifts at Roman pizzerie al taglio, where the timer is measured in days, not minutes, and he carried that patience to Lisbon.
Every tray still rests for seventy-two hours before it meets the stone. There are faster ways to make pizza. None of them taste like this.
Time, mostly. Then heat.
Step 01 / 03
Farina
A blend of Italian Tipo 0 and 00, chosen for protein and patience. High hydration, long gluten work.
72 Ore
Three days at four degrees. The yeast slows down, the flavour builds, the crumb opens up on its own.
La Pala
Stretched a metre long on a wooden paddle, slid straight onto the oven floor. That is where the crackle comes from.
- 0HStep 01
Farina
A blend of Italian Tipo 0 and 00, chosen for protein and patience. High hydration, long gluten work.
- 36HStep 02
72 Ore
Three days at four degrees. The yeast slows down, the flavour builds, the crumb opens up on its own.
- 72HStep 03
La Pala
Stretched a metre long on a wooden paddle, slid straight onto the oven floor. That is where the crackle comes from.
Featured slices.
7 Formaggi
Seven cheeses, Roman pepper, fresh thyme. Bianca and unapologetic about it.
Salmone e Zucchine
Stracciatella, smoked salmon, marinated zucchini, a shower of lemon zest.
Porcini & Bufala
Mozzarella di bufala, porcini mushrooms, garlic oil, parsley. Earthy, then bright.
Two doors. Two ways to eat.
Cais do Sodré
Slices al taglio at the counter, cut to weight, boxed to go. A standing bar, two ovens, no reservations — just a queue that moves quickly. Open late, because pizza tastes better after midnight on São Paulo.
- ↳ Rua de S. Paulo 37 R/C, 1200-426 Lisboa
- ☎ +351 21 241 5225
- ◷ Sun–Thu 18:30 – 01:00 · Fri–Sat 18:30 – 02:00
Cacilhas
Cross the river, take your time. A full restaurant with its own carta — whole individual pizzas baked to order and brought to the table, shared tables, a proper wine list.
- ↳ Rua Cândido dos Reis 116, 2800-269 Almada
- ☎ +351 21 589 4651
- ◷ Every day 12:00 – 23:00
Loved on both sides of the Tagus.
Time Out Lisboa stopped by the counter on Rua de São Paulo and wrote it up.
“Há 20 receitas e todos os dias há uma especial.”4 março 2020 · Read the full review→The questions, answered.
- What is Pizza Alla Pala?
- A Roman pizza baked straight on the oven stone and served on a long wooden paddle. The dough is stretched up to a metre and cut into rectangular slices with scissors.
- How long is the dough fermented?
- Seventy-two hours, cold, at four degrees. The yeast slows, the flavour deepens, the crumb opens on its own.
- Where can I eat PZA?
- Cais do Sodré in Lisbon is grab-and-go: slices al taglio at the counter. Cacilhas in Almada is the full restaurant — a proper menu, a wine list, and whole individual pizzas baked to order at the table.
- Do you take reservations?
- Cacilhas, yes — reservas@pza.pt or by phone. Cais do Sodré is walk-in only.
- Do you deliver?
- Yes, on Uber Eats from Cais do Sodré.
- Are there vegetarian options?
- Always. Margherita, Ortolana, Porcini & Bufala, 7 Formaggi and Tartufo are on the board every day.
- What does PZA cost?
- PZA sits in the €€ range. Slices at Cais do Sodré are priced by weight at the counter; whole pizzas at Cacilhas are priced individually on the in-house menu.
Hungry for the real thing?
Come by Cais do Sodré or Cacilhas. Or have a slice delivered. We do not mind which.