La Pizzaiola - Poisy

How can we call this place a pizzeria? Use of quality poor ingredients with, among other things, inappropriate T45 flour, emmental instead of mozzarella, low-end tomato sauce... I saw them do their dough. It's embarrassing. Everything is done at the last minute in gavant preparation of chemical yeast (excellent to catch a good stomachache) ... This place should be closed or operators should go to a pizzaiolo school to finally start making pizza VRAIA

Great reception, excellent pizza, correct price, I recommend. You can go, you won't be disappointed. Olivier

Faithful for many years despite several moves. Never disappointed. And little gifts for children for several years. Value on!

Quality and well-stocked pizzas! We have enjoyed ourselves especially with the auvergnate

The young Mathilde found her marks, faithful to the quality and generosity of her mother's pizzas, with the same kindness and courage; her lyrical fly and her bagout makes her unique, making her an unmissable merchant in Poisy. We wish her all the success she deserves.