Pizza di Baggio

At Pizza di Baggio, we are committed to an authentic Italian recipe and a minimum 48-hour dough fermentation for easier digestion. Additionally, we adapt the Roman pizza method into a new form suitable for street food, allowing us to maintain greater crispiness and speed without compromising on quality.

We use only high-quality ingredients such as Italian olive oil, water, finely ground type 00 flour from Italy, and dehydrated sourdough.

For the unique taste of our pizzas, we rely on a high-class professional Italian oven and a lot of love!