StatusClosed
Today—
Price
Good forBiga-dough pizza with a personal touch
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The Spis take
A one-man pizzeria on Trøjborg where Troels Tørsleff swapped social pedagogy for pizza, baking a 72-hour biga dough at 450 degrees. The menu is short and numbered (tomato-sauce pizzas or ricotta-cream ones), and the whole thing runs on his personal, present service.
Tags
ItalianPizzaSourdoughOwner run
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