Pazeider Pizza Atelier

The secret of pizza is the wood-fired oven

Our stone oven was built on site according to old craftsmanship and is excellently insulated. With a constant temperature of 470 degrees Celsius, we achieve exceptional baking quality. We use the residual heat of the oven the next day to bake our homemade bread. This also reflects our philosophy of optimal use of resources without waste.

We only use high-quality organic products. Our organic wheat flour "Petra" comes from Sicily. It has a protein content of 13%, which is crucial for the quality of the pizza dough.

By using a sourdough that matures 50 hours before baking, we achieve an airy, easily digestible and particularly delicious pizza dough without adding yeast manually.