There are those who reject it, thinking that it is the least good part or the most difficult to digest. Instead the cornice is the real test of every pizza, the test bed, the difference between a good pizzaiolo or a mediocre, a good dough and one at the only service of the filling. This applies to every pizza, but even more so for the pizzas in which the cornice is the protagonist.

In Naples, the cornice is part of the tradition of a certain school of pizza makers (not the only one), that the pizza prefers not very great, but with a high cornice, honeycombed thanks to manual movements that concentrate the air out of the base and all in the edge. Today it is a trademark of many young people of the trade and of many pizzerias that have opened to the North, and that in this "a canotto" cornice they demonstrate the lightness of their dough and the skill in the leavening process.

Like everything in the pizza world, even the cornice creates controversy, and the fact that the pizza from the super cornice is now identified as "the real Neapolitan pizza" infuriates many proponents of the Neapolitan pizza of those that overflow from the dish or that of the "wheel-wheeler", extra large.

Controversy aside, here are 8 pizzerias in Milan for lovers of the boat. Also stuffed, if you want to overdo it!

Stubborn
Nice place, very nice, elegant – that does not even look like a pizzeria. But pizza does it well, very well. They work with direct dough, flour with addition of wheat germ, double rising of 30 hours and high quality ingredients. They also have the kitchen. Beautiful wine list, with good presence of natural and French wines. In the heart of the Design District, in via Bergognone 24, via Savona, and ready for expansion and new openings.
To try: pizza by the meter
Margherita at € 7.50

From scratch
DaZero goes on stage the Cilento and its products, starting from flour, a blend composed of flour of Caputo Mulino and local flours from wheat that grow in Prevetelupo in Vallo della Lucania, ground stone. DOP oil from Cilento, tomatoes from Piennolo, San Marzano, yellow datterino, pacchetelle, dried tomatoes and fresh datterino, mozzarella di bufala Campana PDO and the one in the myrtle, wrapped in myrtle. Cornicio alto, digestible dough, one of the best in Milan (for some, the best). Pizzerias in Vallo della Lucania, Agropoli, Matera and Milan, via Berardino Luini 9 and via dell'Orso n. 4.
To try: Cilentana Wrinkled with fior di latte, cilentano sauce, cacioricotta of goat and baislico.
Margherita for € 7

I Capatosta
Typical Neapolitan pizza, prepared with a long leavening dough and very high cornice. So high it can be stuffed with ricotta or other ingredients. They have done so since 2007, the formula is tested, and at the first pizzeria on the Naviglio Grande were added that of Rozzano, a third in Via Conchetta and the last in Viale Umbria.
To try: the Pizza Capatosta served with cherry tomatoes and buffalo mozzarella, a filling filled with buffalo ricotta cheese, and covered with raw rocket.
Margherita at € 6.50

assaje
Pizza with a dinghy, with a maximum pushed, airy and well-cooked cornice. For lovers of the genre, the Paradiso in Milan. Perhaps you have seen them in the TV show "4 restaurants by Alessandro Borghese" among the gourmet pizzerias in Milan. Leavening timer that mark the hours spent by the dough before becoming pizza, and raw materials are all traced: San Marzano DOP tomatoes, yellow Vesuvio tomatoes, Piennolo cherry tomatoes, Corbara tomatoes, like cheese, Agerola fior di latte, buffalo bell PDO, Parmigiano Reggiano 36 months etc. Two locations, one in Isola in Piazzale Segrino and one in Via Raffaello Sanzio, MM Buonarroti.
To try: in addition to the classic, every month a gourmet menu with 4 creative pizzas
Margherita for € 7

starita
In Naples since 1901, in the historical premises of Materdei, since 2012 also in America, in New York, from 2016 to Milan, and from 2018, also in Turin. Pluripremiata as one of the best pizzerias in Italy to interpret the true Neapolitan tradition.
To try: Marinita Starita with piennolo tomatoes, pepper and pecorino.
Margherita for € 7

Capuano's
Luigi Capuano opened in Brera during the "Milan to drink", one of the first Neapolitan pizzerias in the city. 7.0 because the "cabalistic" menu always offers 7 classic pizzas, 7 seasonal and 7 innovative pizzas. The menu also includes a selection of traditional Campania dishes, dough with wholemeal flour and gluten-free. Theirs
Try: the Cosacca, one of the oldest pizza in Naples, the one with tomato, garlic, anchovies, oregano and Roman toppings.
Margherita for € 7

Ciccio Pizza
Francesco Iocco, Neapolitan doc, born in 1983, opened his first restaurant in Milan in 2016. Today there are three Via Teodosio, Viale Zara and Viale Umbria and the possibility of franchising. Mother yeast, high corniche, digestible pizza, selected products for topping. In addition to pizza, also the classic Neapolitan cuisine, from fried to main courses.
To try: the pizza with a filling of sausage and friarielli or fior di latte and a scathed pizza, heart-shaped or star-shaped.
Margherita € 5.50

Bioesserì
Bioesserì is a concept, present in Milan Brera and Palermo, born from the collaboration of two Sicilians with NaturaSi, the organic supermarket chain. They are open in the morning for breakfast, the raw materials are all organic and natural and the pizza is offered with four different types of dough, 72 hours of leavening and is cooked in a wood oven.
To try: La Gustosa, with fiordilatte mozzarella, fresh ricotta of sheep perfumed with lemon, cooked ham and extra virgin olive oil (Nocellara del Belice).
Margherita € 11

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