Digó, which is an open-air pizza stand by Deák Square, the epicenter of Budapest, makes some of the best Naples-style pies in Budapest. The competence and passion of Digó's pizzaiolos shone through as they enthusiastically explained the benefits of using “double-zero” flour and a two-step dough fermentation, and also the technical challenges of a wood-burning oven (the individual logs burn differently), which is what they use here.
So, how are their pizzas? They're excellent—tasty and aromatic, and exhibit beautifully inflated crusts that are speckled with spots of blond, brown, and char. I enjoyed the bianca with piquante Italian sausage (€6), but the undisputed highlight was the mother of all pizzas, the margherita DOP (€8). DOP denotes premium ingredients: tomatoes from the San Marzano region south of Naples, and buffalo mozzarella made according to traditional recipe. A note of caution: rain or shine, you will have to eat in the open air.