PANZO
Pizza, pocket-sized. We roll the dough, load it with sauce and mozzarella, fold it into a half-moon and send it to the oven. That simple. That bold.
Between classes, after work or a midnight craving, whatever. We're opening our doors in Görükle soon. Don't miss the first bite, follow us now.
hot, stuffed, legendary
We're bringing Italy's street classic to Görükle. A big, piping-hot PANZO you eat with one hand; stuffed inside, crimped outside, cheese pulling from the first bite. Just show up hungry.
The deal
grab it, bite it, done
Italian street food
Real doughEvery bitePacked withSauce andCheese
Dough to box
How a PANZO is born
Follow the rolling pin. The dough gets kneaded, rests, gets stuffed, hits the oven and lands in your hands in a hot box. Short trip, every step on point. Scroll down and see it yourself.
The rolling pin is on the move.
Dough to box, step by step.
Knead
Flour, water, yeast and a little patience. We don't stop till it's just right.
Photo coming soondurak_1Rest
No rush. The dough rests, rises and gets its act together.
Photo coming soondurak_2Stuff
Sauce, mozzarella, fillings. No skimping, just enough room to close the edges.
Photo coming soondurak_3Bake
The oven cranks up, the crust turns golden, the inside flows like lava.
Photo coming soondurak_4Box
Into the box, into your hands. Bite while it's hot, thank us later.
Photo coming soondurak_5
Coming soon
the oven's heating up
We're almost ready to open in Görükle. Opening day, first tastings and surprises drop on Instagram first. Follow along and claim the first PANZO.