Gazzo Pizza

What do you think makes the perfect pizza? 

Rooted within the Gazzo philosophy is the use of quality and local produce, a product that is affordable and pizza base made using their own sourdough, cultivated for a 24 hour period. Their business thrives on being open and honest with much of the products in use, having been integrated into the restaurant design - the mountainous flour sacks as a rustic feature wall, the shiny gold stacked up tomato tins like a reoccurring artwork and the on-display sourdough fermenting fridge getting ready to be served the following evening. Not to mention the open kitchen and bar areas that gives full transparency to customers and an invitation into involving their senses in the exciting processes of pizza making and cooking. 

The burrata salad is a must try! Plunge that knife into the centre of that white ball with a bow like top and feast your eyes on what’s to come… Sourced from a local Brandenburg organic Buffalo farmer, the freshness and flavour-fulness cannot be argued with.

Unique to Gazzo is the slightly tangy bite in the crust, made possible only through the long fermentation process of the sourdough yeast. Steering clear of the flat Turkish style pizza that has become an almost reoccurring event on every block but also not fully identifying with the traditional Italian pizza culture. In other words, they are setting their own concept and new ideals for the pizza game in Berlin and boy is it tasty!