Best Contemporanea pizza in Palermo

Neapolitan contemporanea is the modern reading of the classic: a higher-hydration dough fermented longer and baked into a tall, cloud-like rim (the canotto) under lighter, more carefully chosen toppings. Palermo, a city that already worships street food, took to it quickly. The spots below trade the old thin-center disc for airier dough and a more gastronomic plate. We ranked them on what people who follow the local dough scene actually thought.