IDE Pizza Pozsonyi

After IGEN became a point of reference, IDE was born, bringing Roman-style pizza to stand alongside its Neapolitan cousin. Nóri Vidó quite literally rewrote pizza history in Budapest. She launched a movement that, over the course of a decade, reshaped how pizza is made across Hungary. But she did not stick to the Neapolitan AVPN rulebook. Instead, she introduced a new style: square-shaped Roman pizza al taglio. The dough is cold-fermented with yeast for at least 48 hours, highly hydrated, light, and airy, baked crisp on the outside and topped with a generous, often barely-baked layer of ingredients. These slices crack audibly and burst with imaginative topping combinations. IDE debuted in 2020 on Pozsonyi Street, and fittingly, over in Buda, she opened a place called ODA.