Pizzerias have been thriving in Paris for years and feed the timeless debates: Roman pizza or Neapolitan pizza? At Maker – that recently opened their second store in Paris in the 9^th arrondissement, after settling in 2019 in the 2^nd arrondissement – pizza is to be enjoyed the American way!

Running Maker, three siblings, Sébastien, Alexandre and Jules Taurinya, fifth generation of a restaurant-owning family and a mutual friend, Romain Cabre. The 4 friends are willing to make you all discover the American pizza, with thin and crunchy oval-shaped dough, homemade and on site every morning.

The menu is very original as far as ingredients and the way to make your pizza are concerned. As a matter of fact, on one hand, Maker unveils ready to eat recipes created by the team. In all, 8 signature recipes available on the menu for the rate of €12.80, as well as a pizza of the moment, based on raclette – no, this is not a dream!

Among them, the very tasty vegetarian Garden of Love (pesto cream, grated mozzarella, broccoli, cherry tomato, eggplant, artichoke, garlic cream cheese, pickled red onion and squash seed), the 100% cheesy Charlie Brown (cream, grated mozzarella, button mushrooms, goat’s cheese, Bleu d’Auvergne, red cheddar, garlic cream cheese, fig balsamic, candied tomato), or the cheeky Dallas Yeeeha! (cream, mozzarella dior di latte, pulled pork, red cheddar, BBQ sauce, Crispy Onions). And you can even get half-half on the same pizza!

But the real original trait of Maker relies on custom-made pizzas you can DIY! Create your ideal pizza based on about fifty possibilities of protein, vegetable, cheese and topping. And so everyone can get their share without spending too much, the DIY pizzas are also available for €12.80, no matter how many ingredients you have put in!

As for sourcing, in addition to homemade dough, Maker locally sources their ingredients as much as possible. The rest comes from Italy: San Marzano tomatoes for the homemade sauce and mozzarella fior di latte from Apulia for the bases; meats from Boucheries Nivernaises, pulled pork from Brittany, smoked duck breast and American garlic cream cheese.

• To be read
• Non Solo Pizze: the flawless Sicilian restaurant in Paris
• Pizzeria Popine launches a €5 Margherita pizza for lunch
• Pizz’Aria, Riccardo Giraudi’s latest restaurant in Paris 2nd arrondissement

In other words, the pizzeria is crowded by local workers at lunch time, attracted by the small rates and tasty produces. Here is my piece of advice as a friend: do not miss the pizzadillas, indulging and spicy mix of pizza and quesadilla, loaded in melted cheese, pulled pork, jalapenos and marinated bell peppers.

Shall we go soon?

This test has been carried out as part of a business invitation. If your experience is different from ours, please let us know in the comments.