Our Ingredients
We're not talking about magic or coincidences here. Behind every PAZZI pizza is a carefully calculated blend of top-quality ingredients and precise robotic technology. From the dough to the toppings, every step of the process is designed to ensure the flavor is always just as amazing, no matter where you are.
The quality that makes every PAZZI pizza unique
Spoiler: It's not magic—it's ingredients on a whole new level
At PAZZI, we don’t make ordinary pizzas. We make the pizza a Neapolitan pizzaiolo would dream of if he lived in the year 3025.
And yes, it all starts with the most basic (but crucial) element: the ingredients.
Every pizza that comes out of our robotic kitchen is a precise blend of classic flavor, technological precision, and zero margin for error. No tricks. No rush.
And yes, it all starts with the most basic (but crucial) element: the ingredients.
Every pizza that comes out of our robotic kitchen is a precise blend of classic flavor, technological precision, and zero margin for error. No tricks. No rush.
Our dough: a secret recipe inspired by Neapolitan tradition and with a local twist
It’s created by Thierry Graffagnino, a former World Pizza Champion and chef who works the dough with a millimeter-precise obsession worthy of a lunar laboratory.
The recipe is a secret, of course.
But here’s a hint: It’s adapted to each country so we can use local, fresh, and locally sourced ingredients—without losing even a crumb of that PAZZI flavor.
The recipe is a secret, of course.
But here’s a hint: It’s adapted to each country so we can use local, fresh, and locally sourced ingredients—without losing even a crumb of that PAZZI flavor.
And you know what's even crazier?
It’s the only ingredient the robot doesn’t make. PAZZI dough is made by hand, never frozen, and carefully fermented, just as tradition dictates. Then, every day, it’s loaded into the Pazziolo system, ready for the show.
The result?
Acrust that crunches, breathes, and melds with the toppings as if they were meant to be together. Whether you’re in Chamberí or Switzerland, this always tastes like PAZZI.
The result?
Acrust that crunches, breathes, and melds with the toppings as if they were meant to be together. Whether you’re in Chamberí or Switzerland, this always tastes like PAZZI.
CIRIO: A tomato with more history than your favorite TV show
The sauce we use isn't from a jar or a lab.
We make it with CIRIO, an Italian brand that has been making tomatoes the right way since 1856: in the sun, without rushing, and with all the warmth of the Mediterranean.
Tomatoes at their peak, processed within hours, without any weird preservatives.
Just real flavor, natural color, and that sweet tartness that makes every bite take you (literally) to southern Italy.
Tomatoes at their peak, processed within hours, without any weird preservatives.
Just real flavor, natural color, and that sweet tartness that makes every bite take you (literally) to southern Italy.
IQF Toppings: The Freshest in Frozen Foods
Yes, we use frozen ingredients. But not the way you think. We use IQF (Individually Quick Frozen) technology, which freezes each ingredient separately, right at its peak of flavor.
Translated:
- Vegetables that stay crisp
- Cheese that melts just right
- Proteins that taste like they were just cut.
No preservatives and no waste.
Pure flavor. Zero artificial additives.
Translated:
- Vegetables that stay crisp
- Cheese that melts just right
- Proteins that taste like they were just cut.
No preservatives and no waste.
Pure flavor. Zero artificial additives.
Our stone oven: great heat, no flames
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We don't use fire. We use vintage-style science.
Our stone oven doesn't just bake—it thinks.
It's a high-temperature refractory stone that cooks each crust as if it knew what topping was coming next (spoiler: it does).
The oven adjusts its heat depending on the recipe. A white crust with cheese isn't the same as one with pepperoni and tomato.
Our stone oven doesn't just bake—it thinks.
It's a high-temperature refractory stone that cooks each crust as if it knew what topping was coming next (spoiler: it does).
The oven adjusts its heat depending on the recipe. A white crust with cheese isn't the same as one with pepperoni and tomato.
We are local by choice. Global by ambition.
And we do it all with transparency, a commitment to quality, and common sense. This is PAZZI.
Want to see it in action?
[Discover how our robot makes your pizza]
Want to see it in action?
[Discover how our robot makes your pizza]
Show me right now!
