Pizzeria Da Susy

The idea of a Naples native selling Neapolitan style pizzas in Gurugram sounds about as far-fetched as that of a Gurugram denizen selling samosa chaat in Naples. However, only one of those is actually the case. Enter Susanna Di Cosimo, who moved to India and, after running a tour agency here until the COVID-19 pandemic struck, decided that it was time to try her hand at recreating Naples’ most famous gastronomic export for the people of Delhi NCR. 

I still remember when I’d first heard of Pizzeria Da Susy. I found myself at their first outlet in Baani Square, somewhere deep in Gurugram on a bitterly cold winter night, absolutely inhaling a margherita, fresh from the oven, that tasted like nothing short of ambrosia. The dough was thin and the border high, in classic Napoletana fashion, and soft enough to fold like a booklet (the Italians have a word for this, ‘portafoglio’). It was also a little messy, and there will come a time during your consumption of a slice when you will, inevitably, be slurping up cheese and tomato sauce. All simple ingredients, but God, they’re done so well. The dough is airy and delicious enough to eat by itself, the tomato sauce is par excellence, and the cheese does all the wonderful melty oozy things it’s supposed to. 

In the few years since, Pizzeria Da Susy has expanded now to two new outlets, including their new main kitchen that’s on the first floor of Cross Point Mall, across the road from the popular DLF Galleria market. Walk in and you’re greeted with Mediterranean minimalism in the interiors – comfortable chairs, sturdy wooden tables, breezy white curtains and a bar with a giant Aperol sign. The pizza menu spans almost three pages, including the classics in both vegetarian and non-vegetarian options, along with bianco pizzas (made without a base of marinara sauce) and special sauce pizzas, which include a velvety pumpkin sauce that I have never seen before on a pizza menu anywhere in the country. 

You can also get the panuozzo, though strictly speaking, the only difference between a panuozzo and a pizza is presentation. The arancini balls make for a great starter, with a crisp exterior and the softest rice inside, and there’s always tiramisu at the end. Maybe an affogato. Perhaps both, if you’ve got the real estate in your tummy and your caffeine quota for the day is unextinguished.