{"id":228482,"date":"2026-06-14T07:31:39","date_gmt":"2026-06-14T05:31:39","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2026\/06\/14\/pizza-in-paris-4-spots-where-sourdough-reigns-supreme-including-time-outs-best-pizza-of-2026\/"},"modified":"2026-06-14T07:31:39","modified_gmt":"2026-06-14T05:31:39","slug":"pizza-in-paris-4-spots-where-sourdough-reigns-supreme-including-time-outs-best-pizza-of-2026","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2026\/06\/14\/pizza-in-paris-4-spots-where-sourdough-reigns-supreme-including-time-outs-best-pizza-of-2026\/","title":{"rendered":"Pizza in Paris: 4 spots where sourdough reigns supreme, including Time Out\u2019s \u201cBest Pizza of 2026\u201d"},"content":{"rendered":"<p><strong>Pizza in <a href=\"https:\/\/www.parisselectbook.com\/en\/2026\/06\/12\/13-parisian-parks-will-stay-open-until-midnight-this-summer-and-the-list-is-set-to-change-everything-for-your-evenings\/\">Paris<\/a><\/strong> 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.  <\/p>\n<h2>Oobatz, the go-to spot for sourdough pizza in the 11th arrondissement<\/h2>\n<p>Located at <strong>4bis Avenue Jean Aicard in the 11th arrondissement<\/strong>, Oobatz has established itself as a must-visit spot for anyone looking for a great <strong>pizza in Paris<\/strong>. In the kitchen, pizza chef <strong>Dan Pearson<\/strong> has mastered the art of fermentation like no one else. His thin, crispy crust is made with <strong>six different flours<\/strong> and a <a href=\"https:\/\/www.parisselectbook.com\/en\/2026\/06\/12\/what-restaurant-owners-really-do-with-the-leftover-bread-from-your-basket-at-the-restaurant-the-truth-is-surprising\/\">sourdough starter<\/a> that has rested for <strong>36 hours<\/strong>.  <\/p>\n<p>Each pizza is then baked for <strong>1 minute and 30 seconds<\/strong> in an oven heated to <strong>400\u00b0C<\/strong>. The result is clear: a light crust, golden edges, and a flavor that leaves a lasting impression. The restaurant offers only <strong><a href=\"https:\/\/www.parisselectbook.com\/en\/2026\/06\/11\/ufc-que-choisir-warns-that-these-low-priced-tomatoes-are-tempting-on-price-but-contain-the-highest-concentration-of-pesticide-residues\/\">six recipes<\/a><\/strong>, but each one is carefully crafted down to the last detail.  <\/p>\n<p>Since opening, Oobatz has been racking up accolades. The restaurant was ranked among the <strong>best pizzas<a href=\"https:\/\/www.parisselectbook.com\/en\/2026\/06\/11\/farewell-to-sardinia-this-virtually-deserted-italian-island-has-just-been-named-the-best-destination-for-summer-2026\/\">in Europe<\/a> in the 2025 edition of 50 Top Pizza Europe<\/strong>, and was named best pizza at <strong>Time Out\u2019s 2025 Food &#038; Drink Awards<\/strong>. Needless to say, tables fill up fast: be sure to make a reservation.  <\/p>\n<blockquote><p>\u201cRanked 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 &#038; Drink Awards.\u201d<\/p><\/blockquote>\n<h3>Oobatz &#8211; Practical Information<\/h3>\n<p><strong>Address:<\/strong> 4bis Avenue Jean Aicard, 75011 Paris. <strong>Hours:<\/strong> Monday through Friday, 6:00 PM to 10:00 PM. Reservations are strongly recommended. <\/p>\n<h2>Centre Culturel and MAD: two spots that are reinventing pizza in Paris<\/h2>\n<p>On <strong>Boulevard de la Villette in the 19th arrondissement<\/strong>, the Cultural Center offers a fresh take on sourdough pizza. <strong>Marthe Brejon<\/strong> is at the helm of the kitchen. Trained in a small village near Naples in <strong>2019<\/strong>, she learned the art of sourdough bread in <strong>2020<\/strong> during the lockdown. Since then, she has been combining her two passions with every meal she serves.   <\/p>\n<p>The dough, kneaded by hand, is made with <strong>five different types of flour<\/strong>. It\u2019s thin, crispy, and easier to digest. Plus, the atmosphere is perfect for a relaxed evening with a glass of natural wine in hand.  <\/p>\n<p>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\u2019s all happening at <strong>96 Boulevard de la Villette<\/strong>. <\/p>\n<ul>\n<li>Oobatz: thin crust made with sourdough that has rested for 36 hours, baked at 400\u00b0C for 1 minute and 30 seconds, in the 11th arrondissement<\/li>\n<li>Cultural Center: Dough kneaded by hand using five types of flour, by Marthe Brejon, in the 19th arrondissement<\/li>\n<li>MAD: Detroit-style rectangular pizzas, made with &#8220;Max&#8221; sourdough and French grains, in the 11th arrondissement<\/li>\n<li>Acid Lactic: a pizza made with 100% natural sourdough and heirloom wheat, named Best Pizza at the 2026 Time Out Food &#038; Drink Awards<\/li>\n<li>Fermentation G\u00e9n\u00e9rale is behind Acid Lactic, a company already known for its kimchi, miso, and kombucha<\/li>\n<\/ul>\n<p>On Rue Popincourt, still in the 11th arrondissement, another spot is turning heads. <strong>MAD<\/strong>, which stands for <strong>Maker Artisanal Dough<\/strong>, is run by <strong>Blaise Hasselweiler<\/strong>, who is just <strong>25 years<\/strong> old. Yet his mastery of sourdough already impresses. <\/p>\n<p>On the menu at MAD: <strong>Detroit-style rectangular pizzas<\/strong>. They\u2019re made with <strong>Max<\/strong> \u2014that\u2019s the name of their sourdough starter\u2014and French grains. The crust is thick, soft, and light. The crust, meanwhile, is crispy and almost caramelized. Every bite leaves you wanting more.    <\/p>\n<h3>MAD &#8211; Practical Information<\/h3>\n<p><strong>Address:<\/strong> 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. <\/p>\n<h2>Acid Lactic, named the best pizza in Paris by Time Out in 2026<\/h2>\n<p>On Rue de la Folie M\u00e9ricourt in the 11th arrondissement, fermentation reigns supreme. And for good reason: the team at <strong>Fermentation G\u00e9n\u00e9rale<\/strong>, already known for their kimchi, miso, and kombucha, has created <strong>Acid Lactic<\/strong>. This new <strong>Parisian pizza<\/strong> spot was named <strong>Best Pizza at Time Out\u2019s 2026 Food &#038; Drink Awards<\/strong>.  <\/p>\n<p>Behind the counter, pizza chef <strong>Dammi Welianga<\/strong> works with a dough <strong>made from 100% natural sourdough and heirloom wheat<\/strong>. The pizzas arrive perfectly puffed. They feature generous toppings: <strong>&#8216;nduja, mozzarella, broccoli, onions caramelized in white miso, anchovies, and gorgonzola<\/strong>. Each combination bears the restaurant\u2019s signature fermented flavor.   <\/p>\n<p>When searching for the best <strong>pizza in Paris<\/strong>, few places combine such technical mastery with such distinctive flavor. In that sense, Acid Lactic checks all the boxes. What\u2019s more, the fermented DNA of Fermentation G\u00e9n\u00e9rale shines through in every recipe.  <\/p>\n<p>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 <strong>15 Rue de la Folie M\u00e9ricourt, 75011 Paris<\/strong>. However, be sure to check the hours before heading over: seating is limited.  <\/p>\n","protected":false},"excerpt":{"rendered":"<p>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,&#8230;<\/p>\n","protected":false},"author":13,"featured_media":228105,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2685],"tags":[8008],"quartier":[],"class_list":["post-228482","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-du-luxe-en","tag-pizza-in-paris"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pizza in Paris: 4 spots where sourdough reigns supreme, including Time Out\u2019s pick for the absolute best pizza of 2026<\/title>\n<meta name=\"description\" content=\"Sourdough pizza takes Paris by storm in 2026. 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