In a very short time, American Dan Pearson’s pizzeria in Paris has gained a reputation for being one of the best. The pizza dough is very light, just crispy enough, not quite the soft Neapolitan style nor the crunchy Roman style, but a delicious middle ground with unique toppings: from one with puntarelle, buffalo mozzarella, and anchovies; to one with potatoes and candied lemon; or even one with meatballs, caciocavallo cheese, and onions. Pearson started making his long-fermented pizzas at the Rigmarole restaurant, and with the same owners as partners, he opened his pizzeria in the 11th arrondissement last year, open only in the evenings from Wednesday to Sunday, with minimal decor, only 6 pizzas to choose from, a salad, and a few desserts made by a friend, such as pear sorbet. There is a nice selection of wines and some beers available. The pizza is already sliced, wine is served by the glass from a tap, and the recommended pairing is perfect, with very friendly service. It is recommended to book in advance, and a deposit is required at the time of booking.