La Pizza dal 1964

Finding a pizzeria in Milan is not hard, but finding a slice that genuinely stays with you is not always easy. La Pizza dal 1964 sits a little outside the centre, but it is one of those addresses worth making the journey for. I found this small pizzeria last year on Bünyamin Aydın's recommendation, and it is now one of my first stops every time I come to Milan. Do not be fooled by the scruffy atmosphere; the quality of the ingredients makes itself felt from the very first bite. The olive oil comes straight from Puglia. The long-fermented dough is among the best I have eaten to date in the by-the-slice format. The base is crisp, while the top is soft under a generous layer of mozzarella. You can personalise your pizza from dozens of different toppings on the menu, but I order the Double Mozzarella every single time. Sometimes the plainest choice turns out to be the right one.

What to Order

• Double Mozzarella