Pizzas Antonio San Pedro — Restaurant in Mexico City

I can't fairly judge the quality of this pizza because it arrived late and cold. Not lukewarm, cold. I had to heat it it up in the oven which of course changed the texture of the crust, which ended up being like powdery cardboard . Judging by its flatness and hollowness, it wasn't allowed to properly rise and ferment in the first place. Also, there was minimal browning on the bottom. Once it was hot, I appreciated the boloñesa sauce. Quite tasty. Halfway through the pizza I remembered the description included basil but there was no fresh basil as I expect on pizza. I looked more closely. Little burned-black flakes of flavorless dried basil. Maybe you can use dried basil in sauces, although I wouldn't, but never on top of...

The worst pizza I've ever had. It didn't even have salt. They forced me to buy a large pizza, otherwise they would not deliver it. I will never have what they call pizza from this...

¿Que le pides a una pizzería de barrio?

1.- Que el local sea pequeño

2.- Que los dependientes sean del barrio, o cuando menos, que lo parezcan, en el sentido de la familiaridad con que te tratan.

3.- Que confeccionen pizzas que se alejen del estereotipo capitalista, pero que tampoco coqueteen con el vago término "artesanal"

Este changarrazo cumple con todas estas condiciones y con otra más: sus...