Maker, the made-to-measure American pizzeria

For years now, pizzerias have been springing up in Paris, fueling the eternal debate among food lovers: Roman pizza or Neapolitan pizza? At Maker, which has just opened its second Paris address in the 9th arrondissement after setting up shop in the 2nd arrondissement in 2019, pizza is eaten the American way!

At the helm of Maker are three brothers, Sébastien, Alexandre and Jules Taurinya, the fifth generation of a family of restaurateurs, and a mutual friend of the trio, Romain Cabre. The 4 partners are united by a desire to introduce Parisians to American pizza, with a thin, crispy dough of surprisingly strong oval shape, obviously homemade and prepared on site every morning.

The menu is all about originality, both in terms of ingredients and the way you compose your pizza. On the one hand, Maker unveils turnkey recipes devised by the team. In all, there are 8 signature recipes on the menu, all at a fixed price of €12.80, plus a raclette pizza of the moment - no, you're not dreaming!

These include the very good, vegetarian Garden of Love (Pesto Cream, Grated Mozzarella, Broccoli, Cherry Tomato, Eggplant, Artichoke, Garlic Cream Cheese, Red Onion Pickles, Pumpkin Seed), the 100% cheese Charlie Brown (Cream, Grated Mozzarella, Button Mushroom, Goat Cheese, Bleu d'Auvergne, Red Cheddar, Garlic Cream Cheese, Fig Balsamic, Candied Tomato), or the naughty Dallas Yeeeha! (Cream, Mozzarella fior di latte, Pulled Pork, Red Cheddar, BBQ Sauce, Crispy Onions). What's more, you can even do half and half on the same pizza!

But the real originality of Maker lies in the pizzas you can make yourself! It's up to you to concoct your ideal pizza from among nearly fifty proposals of proteins, vegetables, cheeses and toppings. And so that everyone can indulge to their heart's content, DIY pizzas are also available for €12.80, whatever the number of ingredients chosen!

As for sourcing, in addition to the homemade dough, Maker sources its ingredients locally wherever possible. The rest comes directly from the Botte: San Marzano tomatoes for the homemade sauce and fior di latte mozzarella from Puglia for the bases; meats from Boucheries Nivernaises, pulled pork from Brittany, smoked duck fillet and American garlic cream cheese.

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In short, a pizzeria that's already being snapped up at lunchtime by local workers, attracted by the low prices and good products. A word of advice: don't miss the pizzadillas, a gourmet mix of pizza and quesadilla, filled with string cheese, pulled pork, jalapenos and pickled peppers!

Shall we stop by during the week?