Punto Pizza In Oderzo

04/02/2026: Takeout pizzeria. Long-leavened dough for a soft yet crispy pizza. High-quality ingredients: the taste and aroma don't lie. I was amazed by the pizzas with porcini mushrooms and pumpkin. The porcini mushrooms are unmatched by any I've had at any other pizzeria. The dough and mozzarella, unlike other pizzas, are excellent even two or three days later, especially if reheated on the grill or in the oven. I usually buy the half-meter pizza, the so-called Pizzalonga. The only flaw (=aspect for improvement): the cooking isn't always perfect. In some areas of the half-meter, the dough is cooked at too high a temperature and, therefore, burnt/blackened. The staff is courteous and efficient. The atmosphere is welcoming, with large wooden benches to sit on while waiting for your pizza. I don't know of any whole-wheat or gluten-free dough available.

20/10/2025: Flawless! I can't say anything else!