"Bar Bucce is part pizzeria, part bottle shop, and part Italian deli from the award-winning team behind Macchialina. The space is big, bright, and constantly in motion, with indoor tables surrounded by shelves of wine, specialty liqueurs, and hip Italian provisions, and a patio that hums with neighborhood regulars and the occasional freight train rolling by. The dough ferments for 72 hours before hitting the oven, and pizzas emerge lightly charred and topped with combinations like rock shrimp and sweet onion, or zucchini with egg jam."
"Vice Versa is best known for its Italian aperitivo and cocktail program, but the restaurant also specializes in neo-Neapolitan creations like a shellfish pizza with Middleneck clams, and possibly the best mushroom pizza in all of Miami. The dough undergoes up to 48 hours of cold fermentation, using local flour. You might come to Vice Versa for the Negronis, but you should always leave with a pie."
Miami's pizza scene has transformed significantly, with multiple local pizzerias earning international recognition and new establishments continuously opening. The city now offers diverse pizza styles ranging from traditional New York slices to authentic Neapolitan creations. Notable establishments include Bar Bucce, a hybrid pizzeria-wine shop-Italian deli featuring 72-hour fermented dough and innovative toppings; Vice Versa, known for neo-Neapolitan pizzas with 48-hour cold fermentation using local flour and an acclaimed cocktail program; and Mister 01, a Neapolitan-style pizzeria with a light, thin crust made from imported yeast. These pizzerias represent Miami's evolution into a serious pizza destination worth exploring for their heritage, novelty, and overall quality.
Read at Eater Miami
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