Peppe Pizzeria: The Champion’s Slice Worth the Pilgrimage

The Line at 10 pm Tells the Real Story

Thank god we booked ahead.

Saturday night in summer, 10 pm sharp, and there’s still a line snaking around Place Saint-Blaise. Kids fidgeting. Couples are checking their phones. The universal pizza pilgrimage pose: hands in pockets, eyes on that glowing kitchen window.

We sailed past them all. Reservation confirmed two weeks prior because we’d heard the whispers – this isn’t just another Paris pizzeria. This is Giuseppe “Peppe” Cutraro’s flagship, and voted one of the World’s Best Artisan Pizzeria Chains 2024—the man who sells 800,000 pizzas annually across his Paris empire.

But here’s the thing about queues at 10 pm on summer weekends: they don’t lie. Awards are one thing. Parisians waiting in line this late for a pizza? That’s a different currency entirely.

When Awards Actually Matter

Most pizza “world championships” sound like marketing fluff. Peppe’s credentials aren’t.

Named Best Pizzeria in Europe (excluding Italy) for two years running, this isn’t some Instagram-driven hype machine. Cutraro won “World Champion of Contemporary Napolitan Pizza 2019-2020” against 1,000 global participants—the kind of competition where UNESCO-recognized Neapolitan pizza masters judge your every bubble and char mark.

His backstory matters too. Grew up in Naples’ poor neighborhoods, worked his way through Big Mamma’s kitchen empire, then struck out solo. Classic hustle meets artisan craft. He trained at Keste in New York’s West Village and worked in Switzerland before conquering Paris.

The judges weren’t wrong. Food critic Alexander Lobrano called it “the best pizza in Paris” after trying the championship pie – yellow Sicilian tomatoes, buffalo mozzarella, 36-month-aged Tuscan ham, fig jam, and toasted almonds. Sounds bonkers. Tastes brilliant.

Finding the Hidden Square

Place Saint-Blaise feels like stumbling into a village pocket that has forgotten it is in Paris. Tucked behind Père Lachaise Cemetery, this tiny square centers around the medieval Saint-Germain de Charonne church. Cobblestones. Tree shadows. The setting where locals walk their dogs and tourists rarely venture.

Peppe claimed the prime corner spot. A large terrace spans the wide sidewalk, perfect for people-watching and sharing pizza. The church provides Instagram-worthy backdrop photos, though locals might side-eye your food styling session.

Reality check: rue de Bagnolet carries serious traffic. Even on summer evenings, cars and buses provide consistent background noise. Not deal-breaking, but don’t expect romantic whispers over your Margherita.

Metro connections aren’t terrible – Gambetta or Porte de Bagnolet both work – but this isn’t central Paris convenient. Plan 30 minutes from anywhere touristy. The journey becomes part of the experience, like seeking out the best ramen in Tokyo’s residential neighborhoods.

36-Hour Dough Deserves Respect

Pizza science gets nerdy fast, but Peppe’s technique earns the attention.

Dough made from flour imported from Naples gets fermented before kneading, creating air pockets and an exceptionally light, thin base. Custom-ground Nuvola flour, rested for 36 hours. Wood-fired oven hitting precise temperatures. The fundamentals executed flawlessly.

We ordered the Regina – San Marzano tomato sauce, fior di latte, Grand Biscotto ham, sautéed mushrooms, and fresh parsley. Classic French pizza meets Italian technique. The ham carried serious depth, mushrooms added earthy richness, parsley brightened everything up.

The Mediterranea brought summer to the table: cherry tomato sauce, fior di latte, escarole leaves, peppers, and tuna fillets. Sounds like a composed salad accidentally landed on pizza dough. Actually works brilliantly – the tuna stays tender, escarole adds pleasant bitterness, peppers provide sweet crunch.

Honest assessment? The pizza deserves its reputation. Technically excellent. Flavors balanced. Toppings premium quality. But – and this matters for your Paris pizza hierarchy – we still rank Oobatz a little higher for pure eating pleasure.

Different styles, different strengths. Peppe nails traditional Neapolitan craft – the first third of the pizza fresh from the oven is fantastic. As it cools, the dough gets a little too chewy. Oobatz pushes creative boundaries with sourdough innovation. Both worth eating. Both solving different pizza cravings.

Reservations Are Your Best Friend

Saturday night taught us everything about Peppe’s popularity. We booked two weeks ahead through their website. Smart move.

The 10 pm queue wasn’t unusual. Food sources confirm “it is always better to make a reservation” and note consistent crowds since opening. Weekend evenings pack especially tight.

Walk-in strategy exists for the brave. Arrive early – 7 pm or earlier – and you might score terrace spots or communal table seats. But why gamble? The online booking system works smoothly, accepts reservations up to two weeks out.

Avoid prime weekend dinner rush unless you enjoy waiting. Tuesday through Thursday evenings offer better spontaneity odds. Lunch service runs more relaxed, though the full dinner energy creates better atmosphere.

Why We Still Love Oobatz

Paris pizza wars get passionate. Peppe versus Oobatz creates the most heated debates among local food obsessives.

Oobatz earns raves as “definitely the best pizza we’ve had in Paris… or perhaps anywhere else” from serious food critics. Their sourdough crust uses six different flours and pure levain, rested for 36 hours. More experimental toppings. Seasonal rotation keeps things surprising.

Peppe delivers championship-level Neapolitan tradition. Oobatz pushes creative boundaries within pizza’s framework. Both approaches work brilliantly.

Choose Peppe when you want: classic Neapolitan perfection, proven technique, broader menu options, terrace dining with church views.

Choose Oobatz when you want: cutting-edge creativity, sourdough experimentation, intimate dining, natural wine pairings.

We lean Oobatz for the pure excitement factor. However, that’s a matter of personal preference, not objective truth. Your pizza priorities determine the winner.

Champion-Level Pizza, Village-Square Vibes

The verdict lands somewhere between the awards and the hype.

Peppe delivers world-class pizza in an unexpectedly charming setting. The 10pm queues prove local approval beyond tourist novelty.

Value proposition works at roughly €30 per person, including wine. Not cheap, but fair for championship-caliber food in an atmospheric square. You’re paying for proven technique, premium ingredients, and legitimate bragging rights.

Who should make the trek? Pizza purists seeking Neapolitan perfection. Couples wanting romantic terrace dining. Groups comfortable sharing multiple pies. Anyone building comprehensive Paris pizza knowledge.

Who might skip? Travelers prioritizing central locations. Diners seeking experimental flavors over classic techniques. Budget-conscious eaters avoiding premium pricing.

Can’t face the 20th arrondissement journey? Peppe’s empire includes more central options. Casa Di Peppe on rue Saint-Jacques (5th) brings the same championship-level pizza to Latin Quarter convenience. Peppe Martyrs in the 9th serves identical pies near Pigalle’s tourist bustle. The pizza stays consistent across locations – though you’ll miss the village square charm that makes the flagship special.

Bottom line: Peppe earned its reputation honestly. The pizza delivers on championship promises. Just don’t expect it to revolutionize your understanding of what pizza can be – that’s Oobatz’s territory.

Insider Intel

Seating strategy: The Terrace offers church views and people-watching but catches traffic noise. The interior dining room provides a quieter conversation space.

Menu navigation: The PARMIGIANA D’AUBERGINES makes an excellent starter – eggplant gratin with San Marzano tomato sauce, basil, and salted ricotta. Proper Italian comfort food that primes your palate for pizza. Then move to the pizza. Seasonal specials rotate regularly – ask your server for current highlights.

Wine pairing: Italian selections complement the Neapolitan focus. House recommendations tend toward safe, food-friendly choices rather than adventurous natural wines.

Service expectations: Professional, efficient, occasionally rushed during peak hours. Staff speak English comfortably and explain pizza components clearly.

Timing strategy: Lunch service runs more relaxed. Early dinners (7pm) offer better table availability. Late dinners (9:30pm+) create a livelier atmosphere but longer waits.

Before You Go

Address: 2 Place Saint-Blaise, 75020 Paris
Metro: Gambetta (Line 3) or Porte de Bagnolet (Line 3)
Reservations: www.peppepizzeria.fr
Average spend: €30 per person
Hours: Tuesday-Sunday lunch and dinner, closed Mondays
Payment: Credit cards accepted, cash welcome

Pro tip: Book exactly two weeks ahead for weekend dinners. The system opens reservations at midnight, and popular slots disappear within hours.