On the territory of the Culinary Center there is a real pizza production.

The pizza production shop is divided into 4 parts:

•            Kneading and shaping the dough

•            Forming the workpiece and applying the sauce

•            Baking

•            Adding ingredients and toppings

After all stages of production, the pizza immediately enters the shock freezing chamber, and then it is packed.

Industrial capacity allows to make up to 400 pizzas per hour.

Despite the industrial scale, we strictly control quality at all stages, and our technologists and brand chef work daily to improve the assortment.

Pizza bases are baked in a tunnel floor oven. During this process, the bases pass over the stone surface of the furnace.

The process is automated precisely at those stages that make it possible to speed up production, but do not affect the quality of the product. Despite the external simplicity, the process of making pizza has many nuances and requires an expert point of view.

At the center of all production are people. Shop workers carefully add ingredients to each pizza, according to clearly developed technological norms.

This is what sets our pizza apart and makes it so delicious!