Vegazzi Specialty Pizzeria
Plant-Based Pizza Creations With a Soft Texture and a Heavenly Flavor
Perfect dough, brilliant and diverse toppings, and on top of that, the staff and service were lovely.
Forget what you knew about pizza!
A soft, easily digestible dough perfected through long fermentation. Topped with unbelievably rich flavors in combinations you’ve never experienced on a pizza before.
At Vegazzi, you’re in for a culinary adventure you won’t forget.
Book a table and recreate your image of pizza!
What Makes Vegazzi Specialty Pizzeria So Unique?
Long-Fermented Dough
The longer the fermentation, the easier the dough is to digest. Say goodbye to bloating and indulge in bold flavors.
Uniquely Soft Texture
100% Plant-Based Ingredients
We skip meat and cheese substitutes –our bold and unexpected toppings make sure you won’t even miss them.
High-Moisture Grains
We use premium flours from Molino Dallagiovanna, milled at a 200-year-old mill where grains are washed before grinding – resulting in a more aromatic, flavorful dough.
One-of-a-Kind Topping Creations
Our chef crafts flavor combinations you won’t find anywhere else – each bite is an experience you’ll want to relive.
Service Beyond Expectations
We’re more than a team – we’re passionate hosts dedicated to creating a dining experience you never forget.
Are you ready for a culinary adventure?
We Make Our Pizzas For:
Vegans
Think you know plant-based pizza? Think again. Get ready for a flavor explosion that will blow your expectations out of the water!
Meat Lovers
Give it a chance – you might just be surprised. Our plant-based pizzas are so bold and delicious, even devoted carnivores can’t resist.
Taste Our Canotto and Pinsa Romana Too!
Canotto
Our Canotto-style pizza is made with a unique blend of three premium Italian pizza flours and three types of ancient Hungarian wheat, stone-milled for a richer, more aromatic dough.
We use a four-day fermentation process, combining yeasted biga and wild sourdough fermentation, creating a crust that’s light, airy, and incredibly easy to digest – all while delivering deep, complex flavors.
creating a crust that’s light, airy, and incredibly easy to digest – all while delivering deep, complex flavors.
Pinsa Romana
Made from a unique blend of wheat, soy, and rice flours, our Pinsa Romana dough is fermented for three days to develop its signature lightness and deep flavor. The result? A perfectly crispy yet airy crust that’s easier to digest and bursting with taste. One bite, and it’s like sinking your teeth into a cloud.
The result? A perfectly crispy yet airy crust that’s easier to digest and bursting with taste. One bite, and it’s like sinking your teeth into a cloud.
Other Courses
Starters
Desserts
Our Guests’ Favorite Flavors
Pizza Ungherese
The longer the fermentation, the easier the dough is to digest. Say goodbye to bloating and indulge in bold flavors.
Pizza BBQ
Our high-hydration dough, combined with slow fermentation, creates an irresistibly soft and airy crust.
Pinsa Messicano
We skip meat and cheese substitutes –our bold and unexpected toppings make sure you won’t even miss them.
What Our Guests Say
Perfect dough, brilliant and diverse toppings, and on top of that, the staff and service were lovely.
Where We’ve Made an Impression
Vegazzi has opened at a new location, the country's only vegan specialty pizzeria. Here, they don’t just reinterpret classics with vegan cheese – they serve actual works of art.
The specialty restaurant, led by György Preyer and well-known from Anker’t, aims to win people over with its quality—especially its perfect dough. The fact that it does so using only 100% exciting plant-based ingredients is a reflection of its founder’s values.
The number of Neapolitan pizzerias in Budapest is almost rivaling that of Naples—well, at least a couple of its districts. That’s why it’s hard to say which one is the best. However, those who have followed the rise of Neapolitan pizza in the capital might remember that Vegazzi was among the first, opening back in December 2017 at Anker’t. Since then, its journey has led György Preyer, the self-taught pizzaiolo, to Jókai Street.
About us
György Preyer, Pizza Alchemist
“Everyone connects pizza with positive experiences.”
Movie nights, friendly gatherings, family lunches – pizza is a cornerstone of good times. It’s simple yet endlessly versatile, loved by all. Have you ever met someone who doesn’t enjoy this baked, flattened dough? Whether thin or thick, soft or crispy, hand-stretched or pan-baked, Italian or American – pizza always brings joy. And for me, it was no different.
“In December 2017, we opened our first permanent location in the garden of a ruin pub in Budapest.”
My journey into the world of dough began in the spring of 2017 when Vegazzi Specialty Pizzeria made its debut at an event, serving Neapolitan-style pizza. Back then, I was just like everyone else – I loved pizza, but my knowledge of making it was patchy at best. After a few pop-up events, we finally opened our first permanent spot in December 2017. At the time, we relied on a baker to provide us with traditional Neapolitan pizza dough.
“Challenges kept piling up.”
We baked with enthusiasm, but every week brought new obstacles. Even though the recipe remained unchanged, the dough balls varied in size and texture. After a day or two in the fridge, they behaved differently. Our baker couldn’t give us clear answers, so after a few months, I decided: I’ll make the dough myself. How hard could it be?
- What determines how much the dough rises?
- Why does fermentation slow down in the fridge?
- What exactly happens when the dough expands?
- Why does dough tear more easily after 4-5 days in the fridge?
- And most importantly: What is yeast, and how does it actually work?
“My curiosity never faded, so I kept reading and researching.”
The course didn’t provide the answers I was looking for, but it fueled my curiosity.
I dove into blogs, studied baking and sourdough fermentation, and quickly realized that mixing flour and water was far more complex than I had imagined. I devoured books, attended workshops, and learned from master bakers. I even started nurturing my own sourdough starter with passion. I even started nurturing my own sourdough starter with passion.
“By spring 2018, Vegazzi became Hungary’s first Canotto-style neo-Neapolitan pizzeria.”
The more I learned, the more I understood the science behind dough—and the more I realized how little I actually knew. Looking back, I felt embarrassed about what we had called Neapolitan pizza in early 2017. But through relentless learning and experimenting, Vegazzi transformed. By spring 2018, we became Hungary’s first pizzeria to specialize in Canotto-style neo-Neapolitan pizza. From that moment on, I never ordered dough from anyone again. From that moment on, I never ordered dough from anyone again.
Excerpt from Pizza Alchemy book by György Preyer
Team
Preyer György
Autodidakta tésztafreak, a Pizzaalkímia könyv és a pizzaalkimai.hu szerzője, az edukáció híve, a Vegazzi Specialty Pizzéria tulajdonosa, és egy három éves huncut fiú Apukája.
Bencsik Richárd
Our high-hydration dough, combined with slow fermentation, creates an irresistibly soft and airy crust.
Urmai Bence
We skip meat and cheese substitutes –our bold and unexpected toppings make sure you won’t even miss them.
