At Eur 3.50 for a take-away Margherita, served immaculately blackened and charred in a bright box for you to run around the corner and unleash your appetite for destruction on this defenseless pie, you're hardly breaking the bank.
Never have I eaten a crust that was so light but still had bite, a sauce not bitter not too sweet, a smattering of mozzarella that didn't flood the pizza but added it's elastic creaminess. Not forgetting the scattered basil leaves that suffered the hiss of the oven, bringing a herbacious note to cut through the decadence.
I give you the greatest pizza I have ever tasted in my life. No more, no less. It was sheer perfection, and if I ever find another that matches (or dare I say surpasses) this one, then I might spontaneously combust.
These recommendations are just personal opinions based on my palate, things change, chefs get fired or replaced, places open-close, relocate, so take it all with a pinch of MSG and discover your own gems too. But please do try a few of these, they have been researched exhaustively.
"Sadness is tempered by umami, grief by the motion of slurping, hope restored by the ladling of glistening, fatty broth"