Demaio.

Run by the Italian Demaio brothers in the vibrant Ibaiondo district, this focused pizzeria bypasses the standard, generic Italian menu to celebrate the science of dough. The kitchen specializes in two distinct styles: light, pillowy contemporary Neapolitan pies baked in a traditional oven, and crispy Roman-style pizza in teglia (tray pizza), alongside handmade pastas. Every crust is crafted from organic Italian flour that undergoes a meticulous triple-fermentation process, topped with gourmet and PDO-certified ingredients sourced directly from Italy. The menu also thoughtfully includes dedicated vegan options. With its sleek, modern interior and dinner-centric hours, Demaio feels less like a casual slice shop and more like a culinary destination for serious pizza devotees.