Double Zero Pizza Cologne
Published: soon 2026
Stay hungry (for pizza)
L'Industrie
- Date of Visit
- 19.06.2026
- City
- Paris
- Restaurant Type
- Bar, Cafe, Restaurant
- Style
- Neapolitan
- Oven
- Electric
Description
Hidden behind the atmosphere of a French café and bar, this Italian-inspired restaurant serves a Neapolitan-style pizza that had some promising elements but ultimately lacked the refinement to stand out. The pizza arrived with an irregular shape, resembling the kind of uneven form that can happen when the dough has not been confidently stretched by an experienced pizza maker. The single basil leaf was a simple but welcome addition, although a small branch of basil would have made for a more appealing presentation. Aside from the rather pale-looking mozzarella, the pizza was baked well and had a pleasant appearance.
One of the highlights was the aroma: the smell of freshly baked bread was exactly the kind of scent you hope for when receiving a good pizza. The dough itself also showed signs of careful preparation, with an airy structure and decent elasticity, suggesting it had likely been given enough time to rest and ferment. However, the crust was slightly too thick while the center was a little too thin, creating an uneven balance between the different parts of the pizza. The sauce was acceptable but somewhat watery and lacked intensity of flavor. The mozzarella was the strongest ingredient, with a very good taste, although it was again concentrated too much in the center instead of being evenly spread across the pizza.
Overall, this was a solid Neapolitan pizza but nothing particularly memorable. It lacked the sense of care and attention to detail that separates a good pizza from a great one. For a bar setting, it works well as a casual meal after a few drinks, but it is not a pizza I would specifically seek out again or recommend.
VINI Monte
- Date of Visit
- 17.06.2026
- City
- Paris
- Restaurant Type
- Classic mediterranean restaurant
- Style
- Neapolitan
- Oven
- Electric
Description
This Neapolitan-style pizza came from a simple Mediterranean restaurant that felt fairly unremarkable. It arrived garnished with fresh basil, giving it a nice visual touch, but the aroma was surprisingly subtle. The crust had a decent texture, although the edges were slightly overcooked, while the underside was burned and a bit sticky, suggesting it had been baked in a pan rather than directly on the stone.
The tomato sauce was the biggest disappointment: overly watery and dominated by an intense garlic flavor that overwhelmed everything else. The mozzarella was acceptable but unevenly distributed, leaving the center overloaded with cheese while other areas lacked enough. Combined with the watery sauce and a dough that seemed under-rested, the middle became overly soft and lost the balance that makes a great Neapolitan pizza.
Overall, this was an average Neapolitan pizza that failed to stand out. While I'm generally not a fan of the style, this one also felt like it lacked care and passion in its execution. Unfortunately, it's not a place I would recommend.
About Jan
Jan is a dedicated pizza critic with a passion that spans the globe. Having tasted pizza across six continents, he brings a unique perspective shaped by travel, culture, and craftsmanship. A true purist at heart, Jan believes that great pizza comes from simplicity, quality ingredients, and respect for tradition.
Beyond the plate, he is driven by a love of exploring new places, meeting people, and experiencing local cultures. Whether hiking through remote landscapes or discovering hidden pizzerias in bustling cities, Jan’s journey is guided by curiosity and authenticity.
For him, pizza is more than food. It’s a craft, a story, and a connection between people around the world.