Since 1987

The Art of Authentic Pizza

48-hour sourdough, imported Italian ingredients, and the fire of our wood-fired oven come together to create something truly extraordinary.

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Artisan pizza fresh from the wood-fired oven
Wood-Fired Oven
Chef Marco Rossi preparing artisan pizza

Our Passion

Four Decades of Tradition

It all began in 1987, when Chef Marco Rossi brought the secrets of authentic pizza from Naples. A sourdough starter that has been alive for over 35 years, fed every day with the same devotion.

Today, every pizza that comes out of our wood-fired oven carries that history. 48-hour dough, a perfect temperature of 485°C, and the expert hands of our team, trained in the finest pizzerias in Italy.

35+

Years of Sourdough

485°C

Wood-Fired Oven

48h

Fermentation

Voices From Our Guests

What People Say About Us

"La Margherita Verace es, sin exageración, la mejor pizza que he probado en Madrid. La masa tiene esa textura perfecta que solo se consigue con años de práctica y una fermentación impecable."

Elena Rodríguez profile photo

Elena Rodríguez

Food Critic — El País Semanal

"Como chef, valoro especialmente la calidad de los ingredientes. Aquí cada producto tiene una historia y se nota en el sabor. La Trufa & Prosciutto es una obra maestra de equilibrio de sabores."

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Marco Valente

Chef — Restaurante Noma

"Vine por primera vez hace tres años y no he podido parar de volver. El ambiente, la atención y sobre todo la pizza... Pizza Artisan es mi lugar favorito en toda la ciudad sin ninguna duda."

Sofía Méndez profile photo

Sofía Méndez

Food Blogger — @SofiaEats

Ready for the Experience?

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