Pizza a la piedra
| Type | Pizza |
|---|---|
| Place of origin | Argentina |
| Region or state | Buenos Aires |
| Main ingredients | Pizza dough, sauce, cheese, toppings |
| Part of a series on |
| Pizza |
|---|
 |
Pizza a la piedra (lit. 'stone style pizza') is a thin and crispy style pizza that originates from Buenos Aires.[1] It is the second style of pizza that was created in the city after pizza al molde.
History
The pizza became popular in Buenos Aires in the mid-1970s. Unlike the traditional pizza al molde, this style was more similar to the original method of preparing pizza that was done in Italy.[2] The pizzas used less water in the dough and needed higher temperatures in order to cook them.[3] Many believe that the style became popular as an alternative to the pizza al molde. Where the al molde style is more bigger, thicker, and spongy, the a la pierda style is thinner and lighter in comparison. This made it a good option for people who wanted to eat pizza but wanted a lighter meal.[4]
See also
References
- ↑ Milciades, Cristian (2022-02-09). "¿Al molde o a la piedra? Día Internacional de la Pizza". Economis (in Spanish). Retrieved 2026-05-18.
- ↑ Zazzu, Francisco Daniel (2019-01-18). "¿Pizza italiana o pizza argentina? Llegó la hora de la verdad" (in Spanish).
- ↑ "Dónde comer la mejor pizza a la piedra de Buenos Aires". LA NACION (in Spanish). 2014-06-17. Retrieved 2026-05-18.
- ↑ Arias, Gimena Pepe (2022-06-25). "Pizza a la piedra vs. pizza al molde: dos estilos que dividen a los argentinos". Clarín (in Spanish). Retrieved 2026-05-18.