Davide Lubrano earned his pizza knowledge by being classically trained at the Roman Pizza Academy and living the life of a third-generation pizzaiolo from Naples. Vinny Gallagher is a self-taught, San Francisco natural-leaven dough freak who won the 2019 USA Caputo Cup and was featured in the NY Times and Pizza Today.

Our name Pizzata or a “pizza party” (bluntly in Italian) symbolizes how we think pizza should be eaten—with a group of your favorite people. 

At Pizzata, we obsess over every ingredient starting with our naturally leavened dough. It’s part of our commitment to provide the community with food worth celebrating.

Why we are bonkers for naturally leavened dough at Pizzata:

• A long, slow fermentation makes the dough easier to digest and evokes the full flavor and aroma of baked goods. (All while improving mineral absorption and lowering the gylcemic index.)

• Time-tested. All dough was naturally leavened for thousands of years until the advent of commercial yeast in the 1850s.

• Balancing the symbiotic relationship between Philly’s native yeast and our production needs keeps each day challenging and rewarding.

• Allows us to express our gratitude to the inspiring pizza community and our Philadelphia neighbors for all their support.