Le Pizze di Frankie

06/02/2026

A video feeaturing a Margherita being sliced.

As the wheel cuts through the crust, you can hear a light crisp sound.
The edge was exposed to high heat, so it expanded quickly and dried just enough to become thin and slightly crispy

Closer to the center, the feeling changes, cut becomes softer.
The dough there keeps more moisture, staying light and elastic.

Same pizza.
Different textures, created by heat and fermentation.

05/02/2026

This is what on-site pizza catering really means.

When pizzas are delivered in large quantities, the process is already finished.
Steam builds up inside the box, crust softens, temperature drops, and structure changes within minutes.

Live service works differently.

The dough is monitored until peak maturity, stretched to order, baked, and served immediately.
Heat, structure, and aroma are experienced at their maximum expression, not 20 minutes later.

Large events don’t need more pizza.
They need the right timing.

Freshness is not a marketing word.
It’s process control.

If you’re planning a celebration (indoor or outdoor), corporate events, rooftop team buildings, weddings, private parties; now is the time to secure your date.

04/02/2026

From above, this is what optimal dough maturity looks like.

The small dots come from whole wheat flour, which adds fiber and minerals, subtly influencing gluten structure and fermentation activity.
As yeast produces gas, the gluten network expands and traps the gas, allowing each dough ball to rise.

When the balls gently press against each other, it signals something precise:
gluten has developed enough strength to retain structure, while enzymatic activity has relaxed it just enough to ensure extensibility.

At this point, elasticity and stretch are in equilibrium.

This is not simply “well risen” dough.
It’s dough at its functional peak, ready to be shaped.

In pizza making, timing is not intuition alone, it’s controlled fermentation.

03/02/2026

Aglio e Olio is a study in controlled intensity.

The heart of this pizza is our home made garlic paste.

We remove the inner germ, the part responsible for harshness and reduced digestibility. We slow-roast the garlic at low temperature.

The result is a transformation: sharpness fades , sweetness emerges, depth replaces aggression.

Mozzarella brings balance and creaminess.
Fresh parsley adds brightness.
Toasted breadcrumbs create texture and a gentle, nutty finish.

What looks simple is carefully engineered.
Less bite. More elegance.

And if our garlic paste speaks to you, you can add it to any pizza. ( just as is when in pizzeria ☺️)

Because flavor, for us, is always intentional

02/02/2026

Fumé is a smoked pizza that thinks in layers.

Smoked pancetta releases aromas that hit your nose before your mouth does.
Smoked scamorza melts into a creamy layer that spreads the smoke evenly.
Mushrooms adds depth, balancing richness with subtle earthiness.

Together, they don’t just combine..they amplify each other, creating a bold, harmonious bite.

01/02/2026

💗Bambola is one of our most satisfying signature pizzas.

The bravest eats one full, the less brave share it between more people being the pizza very rich.

Is made with a fresh mozzarella base with a light touch of grana cheese and Extra Virgin Olive Oil in the oven.
After baking we add fresh creamy ricotta cheese, mortadella slices and Pistachio crumble.

Bambola. For the love of pizza 💓

31/01/2026

The premiere of Frankie’s Way at Kino Pilotu was a Blast!
Thank you all who paid a visit to watch the movie and say hello.
Grazie
🫶🏽

31/01/2026

Ultimi posti!
Poslední místa.
Pizza kurz v italštině Lingua nostra - škola italštiny ❤️‍🔥

Na kurz s pizzy s Frankiem, který se koná 12.2. na naší vinohradské pobočce, máme poslední 2 místa: https://www.linguanostra.cz/akce/2537/workshop-italiano-e-pizza-praha-vinohrady-pro-vsechny-urovne-pokrocilosti-2026-02-12

30/01/2026

2 hours long video

29/01/2026

Can you name these pizzas?😍

28/01/2026

FOR THE LOVE OF PIZZA

Thank you everyone who bought the ticket for THe DocuFilm “Frankie’s way” premiere.
Tonight at 8.30 at Kino Pilotu.

It is not just about pizza, it is about chasing a dream, and hopefully making way for others with dreams.

This is not a story about the best pizza in Prague.
It never was.

It’s a story that starts at home,
with flour on the table
and silence late at night.

Small markets.
Long days.
More doubts than certainties.

Sometimes our story created big expectations.
And what we make isn’t always
the pizza people imagine.

Because taste is personal.
But passion is constant.

This pizza is made with respect for the process,
by a team that shows up every day
and keeps believing.

the shooting of this Docufilm started in 2018, when I was living in an apartment with a young movie maker fascinated by what I was doing.

Tickets are sold out on their portal
https://kinopilotu.cz/detail/72463/

See you tonight 🤗

Grazie ❤️‍🔥

27/01/2026

There are special pizzas and pizza special.

Giulia is a bit of both.

A signature pizza of Frankie’s.

Fresh creamy ricotta, Spicy 🌶️ nduja and sweet red onion on a tomato and mozzarella base.

Yes, you need that 😋