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The staff will pass you by several times and look at you without helping you. We had been researching pizza for months before coming to Florence and this was on my top places to visit. The cashier, not sure if the owner or manager was more occupied with watching the soccer game instead of making sure his staff takes care of customers. He literally was eating lunch at the register while customers waited for service. If you want to say you went to this famous establishment just to say you visit then go for it. The best thing here is the arancini. The size of the pizza is the only thing that was worth it about the pizza.
Pizza and calzone was excellent. Big portions and friendly service. The crust is the best!
Delicious Margherita pizza. Dough is "spongy", sauce is fresh. Some of the crust tasted just a little burnt.
Amazing! While visiting the host recommended it was delicious fresh fast & very very tasty! Huge enough to share but when on vacation why not!
Chances are you came here because you heard about the famous Da Michele from Naples. I had no idea there was a location in Florence. At the time, this location was not listed on Yelp yet. The bartender in our hotel told us that Da Michele had opened in Florence not too long ago. Of course we decided to check it out. We came here for dinner at about 6PM. A few people were waiting for them to open, but still there was no wait for a table. Once seated, it took about fifteen minutes to get water and order, and then a few short minutes later, our pizzas arrived, and they were huge. 7.50€ Margherita - pomodoro, fior di latte di agerola, basilico, pecorino DOP, olio, (tomato sauce, mozzarella, basil, pecorino DOP, oil): There's something about the dough that makes it so soft and light. It is just lightly charred in certain spots. The crust is very thin with just enough sauce to give it the right flavor and so that the crust can support the sauce. The tomato sauce is also very light and not too sweet or sour, but just tastes fresh. As I held the pizza to my face and got a whiff of the aromatic basil and creamy mozzarella, I could hear my stomach nod in agreement. 9.50€ La Pizza Fritta-"Cicoli," salame di maialino nero casertano, fior di latte di agerola, ricotta di bufala, pecorino DOP, pepe, olio (fried pizza w/ pressed pork, caserta black pork salami, mozzarella, ricotta, pecorino DOP, pepper, oil): I knew I wanted to try a fried pizza, just to satisfy my curiosity. I was not expecting this thin, calzone-shaped pizza to be almost twice the size of the plate. The pizza fritta itself is actually lightly fried, just slightly crunchy, and not very oily. It is very abundant with ricotta with bits of pork scattered throughout. We definitely left feeling very satisfied and stuffed. The pizzas were delicious and very reasonably priced. Having left Italy, it is tough to go back to eating pizza in the states.
We didn't go in person but ordered take out on glovo since we were tired from walking around all day. Amazing prices. Excellent pizza. The toppings some erred on the saltier side but nonetheless great pizza. There are different types of pizza and I enjoy a broad range. The crust here has a nice chew. Around dinner time the night before we saw a small line form outside. if you can't go in person why not take-out in the comfort of your hotel room. Fried pizza is amazing. Not sure if this is authentic Italian. But it's good pizza for me...
This is the Neapolitan pizza that will haunt my memory. I've had plenty of good Neapolitan pizza before, but this was truly ethereal. Although Da Michele is the most famous Neapolitan pizzeria in the world, they're not accepted by the VPN (Vera Pizza Napoletana) because they do not follow the "rules", but you cannot argue with the final product. The pizzas are about 14 inches in diameter; larger than the usual 11-inches for this style. The crust may or may not be naturally leavened (a.k.a. sourdough) but it is clearly perfectly fermented. They bake at extremely high temperatures and their bakes times are consistently 60 seconds or less. The "standard" VPN time is 90 seconds, but now that I've had the faster bake, I can see why they do it. The final texture is superior and the small amounts of charring (which is NOT burned) adds an essential flavor note to the crust. The crust itself is extremely tender, almost crepe-like. This is a "knife and fork" pizza, but I had our pies cut into four pieces. The tomato sauce is the best I've ever had on any pizza anywhere. Apparently, they do not use San Marzano tomatoes (not sure about that), but whatever it is, it is beyond fantastic. All they added was a bit of grated pecorino cheese, oil and a few sprigs of basil. At first, I was thinking to myself that there's very little on this pizza, yet somehow it completely redefined what pizza is! It totally wrinkled my brain. The doppia mozzarella pizza was similarly excellent, except for the addition of cheese. The cheese was melted, but not quite completely melted. Elsewhere I would describe this as a defect, but in this case, it provided just a tiny bit of chew, which really added to the end result. If you are a tourist and you want to experience the best of "real Italian pizza", you absolutely must go here.
I'm shocked there aren't more reviews of this place! What a great lunch spot for pizzas and a cold beer. We came here after we visited the Academy and it was a great choice. We had no ideas the pizzas are so large, so my husband and I each ordered one! Each is around 7-8 Euros, but we could have easily spit one. Simple and delicious!
Pizza was tasty but underdone and a bit of a disappointment. I would go back assuming they were having an off day.
I really enjoyed this spot. I had the margarita pizza and the pizza fritta, which I split with my 2 friends and it was plenty of food. The crust of the pizza was cooked just the way I had hoped, with little black bubbles and the taste of the hot oven, the sauce was simple and fresh. I wish the pizza fritta had been stuffed a little more, but the crust reminded me of a zeppoli which went really well with my cold Coca-Cola.
Quick friendly service, and tasty, very classic Italian pizza for a great price. We paid 7.50 euros for a margarita pizza, which was plenty for us to split. There is a cover charge though. Nothing extraordinary, but a good solid lunch.
1 month ago
Quick recap: - Food: Tasty - Portion size: Large - Service: Average - Environment: Large restaurant with outdoor seating - $: Average to good - Perks: N/A Overall? Great pizzas, ok staff. Nice outdoor patio. More details: Went there for dinner. Ordered the Marita - 1/2 margherita and 1/2 marinara ($8). The pizza was very big and good. Highly recommend. read more
3 months ago
10 months ago
The staff will pass you by several times and look at you without helping you. We had been researching pizza for months before coming to Florence and this was on my top places to visit. The cashier, not sure if the owner or manager was more occupied with watching the soccer game instead of making sure his staff takes care of customers. He literally was eating lunch at the register while customers waited for service. If you want to say you went to this famous establishment just to say you visit then go for it. The best thing here is the arancini. The size of the pizza is the only thing that was worth it about the pizza. read more
1 year ago
2 years ago
Pizza and calzone was excellent. Big portions and friendly service. The crust is the best! read more
3 years ago
Delicious Margherita pizza. Dough is "spongy", sauce is fresh. Some of the crust tasted just a little burnt. read more
Chances are you came here because you heard about the famous Da Michele from Naples. I had no idea there was a location in Florence. At the time, this location was not listed on Yelp yet. The bartender in our hotel told us that Da Michele had opened in Florence not too long ago. Of course we decided to check it out. We came here for dinner at about 6PM. A few people were waiting for them to open, but still there was no wait for a table. Once seated, it took about fifteen minutes to get water and order, and then a few short minutes later, our pizzas arrived, and they were huge. 7.50€ Margherita - pomodoro, fior di latte di agerola, basilico, pecorino DOP, olio, (tomato sauce, mozzarella, basil, pecorino DOP, oil): There's something about the dough that makes it so soft and light. It is just lightly charred in certain spots. The crust is very thin with just enough sauce to give it the right flavor and so that the crust can support the sauce. The tomato sauce is also very light and not too sweet or sour, but just tastes fresh. As I held the pizza to my face and got a whiff of the aromatic basil and creamy mozzarella, I could hear my stomach nod in agreement. 9.50€ La Pizza Fritta-"Cicoli," salame di maialino nero casertano, fior di latte di agerola, ricotta di bufala, pecorino DOP, pepe, olio (fried pizza w/ pressed pork, caserta black pork salami, mozzarella, ricotta, pecorino DOP, pepper, oil): I knew I wanted to try a fried pizza, just to satisfy my curiosity. I was not expecting this thin, calzone-shaped pizza to be almost twice the size of the plate. The pizza fritta itself is actually lightly fried, just slightly crunchy, and not very oily. It is very abundant with ricotta with bits of pork scattered throughout. We definitely left feeling very satisfied and stuffed. The pizzas were delicious and very reasonably priced. Having left Italy, it is tough to go back to eating pizza in the states. read more
We didn't go in person but ordered take out on glovo since we were tired from walking around all day. Amazing prices. Excellent pizza. The toppings some erred on the saltier side but nonetheless great pizza. There are different types of pizza and I enjoy a broad range. The crust here has a nice chew. Around dinner time the night before we saw a small line form outside. if you can't go in person why not take-out in the comfort of your hotel room. Fried pizza is amazing. Not sure if this is authentic Italian. But it's good pizza for me... read more
This is the Neapolitan pizza that will haunt my memory. I've had plenty of good Neapolitan pizza before, but this was truly ethereal. Although Da Michele is the most famous Neapolitan pizzeria in the world, they're not accepted by the VPN (Vera Pizza Napoletana) because they do not follow the "rules", but you cannot argue with the final product. The pizzas are about 14 inches in diameter; larger than the usual 11-inches for this style. The crust may or may not be naturally leavened (a.k.a. sourdough) but it is clearly perfectly fermented. They bake at extremely high temperatures and their bakes times are consistently 60 seconds or less. The "standard" VPN time is 90 seconds, but now that I've had the faster bake, I can see why they do it. The final texture is superior and the small amounts of charring (which is NOT burned) adds an essential flavor note to the crust. The crust itself is extremely tender, almost crepe-like. This is a "knife and fork" pizza, but I had our pies cut into four pieces. The tomato sauce is the best I've ever had on any pizza anywhere. Apparently, they do not use San Marzano tomatoes (not sure about that), but whatever it is, it is beyond fantastic. All they added was a bit of grated pecorino cheese, oil and a few sprigs of basil. At first, I was thinking to myself that there's very little on this pizza, yet somehow it completely redefined what pizza is! It totally wrinkled my brain. The doppia mozzarella pizza was similarly excellent, except for the addition of cheese. The cheese was melted, but not quite completely melted. Elsewhere I would describe this as a defect, but in this case, it provided just a tiny bit of chew, which really added to the end result. If you are a tourist and you want to experience the best of "real Italian pizza", you absolutely must go here. read more
3 years ago
4 years ago
Delicious pizza and "fried " pizza (like a puffy calzone) with very fresh ingredients- tomatoes, broccoli rabe, sausage, etc. Friendly staff serve indoors and outside. read more
7 years ago
I'm shocked there aren't more reviews of this place! What a great lunch spot for pizzas and a cold beer. We came here after we visited the Academy and it was a great choice. We had no ideas the pizzas are so large, so my husband and I each ordered one! Each is around 7-8 Euros, but we could have easily spit one. Simple and delicious! read more
4 years ago
The pizza of pizzeria da Michele is the best pizza in Florence. I like pizza Margherita and fried pizza read more
7 years ago
Pizza was tasty but underdone and a bit of a disappointment. I would go back assuming they were having an off day. read more
8 years ago
I really enjoyed this spot. I had the margarita pizza and the pizza fritta, which I split with my 2 friends and it was plenty of food. The crust of the pizza was cooked just the way I had hoped, with little black bubbles and the taste of the hot oven, the sauce was simple and fresh. I wish the pizza fritta had been stuffed a little more, but the crust reminded me of a zeppoli which went really well with my cold Coca-Cola. read more
8 years ago
Quick friendly service, and tasty, very classic Italian pizza for a great price. We paid 7.50 euros for a margarita pizza, which was plenty for us to split. There is a cover charge though. Nothing extraordinary, but a good solid lunch. read more
7 years ago
This restaurant doesn't look like much but it is seriously amazing pizza. The dough was amazing a crisp on the outside and still gooey in the middle. There was no many different pizza topping choices so I went with a classic margarita pizza and it was incredible the sauce was light and rich with flavour and they didn't cheap out on the cheese. You could opt for double cheese but I didn't and was happy with the amount on my pizza the service was great and very fast hope to go back soon! read more
5 years ago
8 years ago
Don't go here if you're hungry and expecting great service. The wife and I didn't expect the 45 minute wait for our pizzas. Not only that but throughout that time, nobody came by to see if we wanted anything else to drink. The staff doesn't seem very friendly towards tourists either. I was very excited to try this place considering it's been open for over 100 years, but left very disappointed. The food wasn't worth the 45 minute wait(after already ordering). read more
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Review Highlights - Da Michele
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