How to recognise a really good pizza
- The crust: high and airy, with small dark spots – a sign of a long proof and high heat.
- The base: thin and soft in the middle, but never soggy.
- The ingredients: few, but good – fresh tomatoes, real mozzarella, fresh basil.
- How you feel afterwards: a good pizza does not leave you feeling stuffed. That is down to the slowly proofed dough.
What we do to get there
Our dough is a sourdough that proofs for at least 48 hours – made with your choice of Caputo wheat or spelt. We bake it in a gas-fired stone oven at over 400 °C. Every pizza is topped fresh to order, with no ready-made dough and nothing from the freezer.
Try it yourself – in Vienna 15 or Vienna 21
The best way to decide is to taste it: on Goldschlagstraße in the 15th district or on Wolsteingasse in Floridsdorf. Or pre-order by phone and take your pizza away. Afterwards, we would love to read your honest review on Google.
