Pizza in Paris: 4 spots where sourdough reigns supreme, including Time Out’s “Best Pizza of 2026”
Pizza in Paris is undergoing a remarkable transformation. In recent years, a new generation of pizza chefs has turned to natural sourdough to create lighter, more digestible, and above all, more flavorful crusts. Four Parisian spots are now embodying this trend with skill and passion.
Oobatz, the go-to spot for sourdough pizza in the 11th arrondissement
Located at 4bis Avenue Jean Aicard in the 11th arrondissement, Oobatz has established itself as a must-visit spot for anyone looking for a great pizza in Paris. In the kitchen, pizza chef Dan Pearson has mastered the art of fermentation like no one else. His thin, crispy crust is made with six different flours and a sourdough starter that has rested for 36 hours.
Each pizza is then baked for 1 minute and 30 seconds in an oven heated to 400°C. The result is clear: a light crust, golden edges, and a flavor that leaves a lasting impression. The restaurant offers only six recipes, but each one is carefully crafted down to the last detail.
Since opening, Oobatz has been racking up accolades. The restaurant was ranked among the best pizzasin Europe in the 2025 edition of 50 Top Pizza Europe, and was named best pizza at Time Out’s 2025 Food & Drink Awards. Needless to say, tables fill up fast: be sure to make a reservation.
“Ranked among the best pizzas in Europe in the 2025 edition of 50 Top Pizza Europe, and named Best Pizza at the 2025 Time Out Food & Drink Awards.”
Oobatz – Practical Information
Address: 4bis Avenue Jean Aicard, 75011 Paris. Hours: Monday through Friday, 6:00 PM to 10:00 PM. Reservations are strongly recommended.
Centre Culturel and MAD: two spots that are reinventing pizza in Paris
On Boulevard de la Villette in the 19th arrondissement, the Cultural Center offers a fresh take on sourdough pizza. Marthe Brejon is at the helm of the kitchen. Trained in a small village near Naples in 2019, she learned the art of sourdough bread in 2020 during the lockdown. Since then, she has been combining her two passions with every meal she serves.
The dough, kneaded by hand, is made with five different types of flour. It’s thin, crispy, and easier to digest. Plus, the atmosphere is perfect for a relaxed evening with a glass of natural wine in hand.
The Cultural Center is open Monday through Friday from 6:00 PM to 11:30 PM, Saturday from 11:00 AM to 1:00 AM, and Sunday from 11:00 AM to 11:30 PM. It’s all happening at 96 Boulevard de la Villette.
- Oobatz: thin crust made with sourdough that has rested for 36 hours, baked at 400°C for 1 minute and 30 seconds, in the 11th arrondissement
- Cultural Center: Dough kneaded by hand using five types of flour, by Marthe Brejon, in the 19th arrondissement
- MAD: Detroit-style rectangular pizzas, made with “Max” sourdough and French grains, in the 11th arrondissement
- Acid Lactic: a pizza made with 100% natural sourdough and heirloom wheat, named Best Pizza at the 2026 Time Out Food & Drink Awards
- Fermentation Générale is behind Acid Lactic, a company already known for its kimchi, miso, and kombucha
On Rue Popincourt, still in the 11th arrondissement, another spot is turning heads. MAD, which stands for Maker Artisanal Dough, is run by Blaise Hasselweiler, who is just 25 years old. Yet his mastery of sourdough already impresses.
On the menu at MAD: Detroit-style rectangular pizzas. They’re made with Max —that’s the name of their sourdough starter—and French grains. The crust is thick, soft, and light. The crust, meanwhile, is crispy and almost caramelized. Every bite leaves you wanting more.
MAD – Practical Information
Address: 36 Rue Popincourt, 75011 Paris. Open Wednesday through Thursday from 6:30 PM to 9:30 PM, and Friday through Sunday from 12:30 PM to 2:30 PM and from 6:30 PM to 9:30 PM.
Acid Lactic, named the best pizza in Paris by Time Out in 2026
On Rue de la Folie Méricourt in the 11th arrondissement, fermentation reigns supreme. And for good reason: the team at Fermentation Générale, already known for their kimchi, miso, and kombucha, has created Acid Lactic. This new Parisian pizza spot was named Best Pizza at Time Out’s 2026 Food & Drink Awards.
Behind the counter, pizza chef Dammi Welianga works with a dough made from 100% natural sourdough and heirloom wheat. The pizzas arrive perfectly puffed. They feature generous toppings: ‘nduja, mozzarella, broccoli, onions caramelized in white miso, anchovies, and gorgonzola. Each combination bears the restaurant’s signature fermented flavor.
When searching for the best pizza in Paris, few places combine such technical mastery with such distinctive flavor. In that sense, Acid Lactic checks all the boxes. What’s more, the fermented DNA of Fermentation Générale shines through in every recipe.
The restaurant is open Tuesday through Friday from 6:30 PM to 10:30 PM, and Saturday from 12:00 PM to 3:00 PM and from 6:30 PM to 11:00 PM. It is located at 15 Rue de la Folie Méricourt, 75011 Paris. However, be sure to check the hours before heading over: seating is limited.
