Oobatz
Rediscover pizza like you've never tasted before at Oobatz, a neighborhood pizzeria located in the 11th district. In the kitchen, it's the pizza chef Dan Pearson working his magic, a true fermentation expert. On your plate, you'll find a thin and crispy pizza – made with six different types of flour and a sourdough that rests for 36 hours – baked for just 1 minute and 30 seconds in a 400 °C oven. One place, six recipes, 100% pleasure. Since its opening, this spot has become a real go-to. Ranked among the best pizzas in Europe in the 2025 edition of 50 Top Pizza Europe, and crowned best pizza at the 2025 Food & Drink Awards by Time Out… In short, Oobatz's fame is well-deserved. Just remember to make a reservation: spots can get snagged quickly!
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Oobatz
4bis, avenue Jean Aicard – 11th
Open from Monday to Friday, 6 PM to 10 PM
More info and reservations
Cultural Center
At the Cultural Center on Boulevard de la Villette, it's Marthe Brejon who takes the lead in the kitchen. Trained in a small village near Naples in 2019 and introduced to sourdough during the lockdown in 2020 (just like many others), this independent chef now brings together her two passions: pizza and sourdough. What's the result? A thin, crispy crust that's also easier to digest, made from five different flours and hand-kneaded! All of this is meant to be enjoyed with a glass of natural wine in hand and a thousand stories to share with friends.
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Cultural Center
96, Boulevard de la Villette – 19th
Open Monday to Friday from 6 PM to 11:30 PM
Saturday from 11 AM to 1 AM and Sunday from 11 AM to 11:30 PM
MAD – Maker Artisanal Dough
There's a little news from the crew—this spot located on Rue Popincourt also knows how to handle sourdough. Behind MAD (which stands for Maker Artisanal Dough), we have Blaise Hasselweiler, who at just 25 seems to have found the perfect recipe to delight Parisians. What's on the menu? Rectangular Detroit-style pizzas made with Max (that's the name of the sourdough...) and French grains. When you take a bite, it definitely delivers: a thick, fluffy, airy crust with crispy edges that are almost caramelized, and a flavor that makes you want to come back for more immediately.
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MAD – Maker Artisanal Dough
36, rue Popincourt – 11th
Open from Wed. to Thu. from 6:30 PM to 9:30 PM
From Fri. to Sun. from 12:30 PM to 2:30 PM and from 6:30 PM to 9:30 PM
Acid Lactic
Definitely, on rue de la Folie Méricourt, fermentation is king! And no wonder: Fermentation Générale, who delights us with kimchis, misos, and kombuchas in their shop, is now venturing into the world of pizza with Acid Lactic. Awarded Best Pizza at the 2026 Food & Drink Awards by Time Out, this spot serves up 100% sourdough crust made with ancient grains, under the keen eye and skilled hands of pizzaiolo Dammi Welianga. Fluffy pizzas just right, topped with 'nduja, mozzarella, broccoli, miso-glazed onions, anchovies, gorgonzola…
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Lactic Acid
15, rue de la Folie Méricourt – 11th
From Tuesday to Friday, 6:30 PM to 10:30 PM
On Saturday from 12 PM to 3 PM and 6:30 PM to 11 PM