Argentine deep-pan pizza: thick high-hydration dough baked in a square or round tin with mozzarella to the edge and a single topping or two. Faina (chickpea flour wedge) is the side, eaten on top of the slice.
Italian immigration brought pizza to Buenos Aires in the late 1800s. The Argentine al-molde style emerged with the great pizza rooms of the 1930s: Pizzeria Guerrin opened on Corrientes in 1932 and El Cuartito on Talcahuano in 1934. The Argentine version is deeper, more bread-like and topped with vast amounts of Argentine mozzarella. The fugazzeta (cheese-stuffed onion pizza) and fugazzeta rellena are local porteno inventions.
4 editor picks for Pizza al molde in Buenos Aires, ranked by editorial score. All Buenos Aires signature dishes · Pizza al molde across every city.
Pinta Pizza ★ 4.4
palermo-soho · Avenida Cabrera 3801, C1186 Buenos Aires
Modern Palermo pizza al molde with a Sicilian crust angle: high-hydration dough, blistered crust, slab mozzarella, long natural fermentation.
El Cuartito ★ 4.3
microcentro · Talcahuano 937, C1013 Buenos Aires
Buenos Aires' canonical pizza al molde pizzeria since 1934. Thick-crust mozzarella, fugazzeta and faina at stand-up counters; sit-down tables in the back.
Pizzeria Guerrin ★ 4.3
microcentro · Avenida Corrientes 1368, C1043 Buenos Aires
Corrientes pizzeria since 1932, cited with El Cuartito as a BA pizza al molde institution. Stand-up counter for cuarta-de-muzza, sit-down tables at the back.
El Imperio de la Pizza ★ 4.1
almagro · Avenida Corrientes 3893, C1194 Buenos Aires
Almagro pizzeria on Corrientes, the kind of stand-up pizza al molde joint locals come to between subway rides. Bargain prices, classic fugazzeta rellena.