Margherita
The one we judge every other pizzeria by. San Marzano tomato, fior di latte that's still cold when it hits the dough, and basil torn at the pass — nothing added, nothing missing.
Chef's Picks
Six dishes that define the kitchen.
Everything on the menu is worth ordering — these are the ones people come back for. Tilt your cursor over a card to see it properly.
Placeholder art throughout — swap each panel for a real photo, e.g. assets/mazencito-tartufo-nero.webp.
Inside Our Pizza
What actually goes on it.
Tap a number to see what's underneath.
42 SAR
Tartufo Nero
Black truffle cream instead of tomato, wild mushroom, a snow of parmesan, and arugula added the second it leaves the oven so it wilts but doesn't cook.
Lasagna della Casa
Six-hour beef ragù, fresh sheets rolled that morning, and a béchamel that's the reason it always comes out of the oven still bubbling at the edges.
Tiramisù
Espresso-soaked ladyfinger, mascarpone whipped to order, cocoa dusted at the table — built fresh per portion, not sliced from a tray.
Mazencito Special
Our house pizza: spiced beef, roasted pepper, caramelized onion, and a chili honey drizzle that ties the whole thing together. Not on any menu but ours.
Penne Arrabbiata
Garlic and dried chili bloomed in olive oil, San Marzano tomato reduced hard, finished with pecorino and a last hit of raw chili for people who ask for it "actually spicy."