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Artisan Pizzas

Crafting Unique Flavors with Quality Ingredients and Hand-Stretched Dough

Are you tired of bland, generic pizza? Our artisanal pizza uses only the finest ingredients, and our unique mixing methods create a distinctive fragrance and taste that you won't find anywhere else. We take pride in our long fermentation process, which takes 24-72 hours at a low temperature, allowing enzymes to absorb the "sugars" from the flour, resulting in a highly digestible product without any sour-tasting flavors.

But that's not all - our dough is hand-stretched, ensuring a consistently delicious crust that won't cause any intolerances or discomfort. With our commitment to quality and taste, you'll never settle for mediocre pizza again. So come taste the difference and indulge in a truly unique pizza experience!

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Our services

1

Weddings

Indulge in the rustic charm of wood-fired pizza at your wedding with our catering service. Watch as our skilled chefs handcraft each pizza in our mobile oven, delivering a mouth-watering culinary experience that will leave your guests craving more.

2

Celebration

Whether it's a birthday, anniversary, graduation, family reunion, or housewarming party, Pizza di Prato's wood-fired catering service is the perfect addition. Treat your guests to a  selection of pizzas, made with the freshest ingredients and served straight from our mobile oven

3

Corporate

Pizza di Prato offers a delightful wood-fired pizza catering service that guarantees to impress your guests. Our pizzas are crafted from the freshest ingredients and served hot and fresh from our mobile oven. Our friendly and professional staff ensure a seamless and memorable experience

Our Happy Clients

Check out our reviews, or stalk us on our partnering sites to see what people really think!

Get in Touch

Have a question about our services? Someone else might have asked us the very same thing. Take a look at our FAQs for instant answers.

 

For anything else, you can get in touch  by sending us a message filling out the form .

 

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