Berlin manufactory for handmade frozen Neapolitan pizza – organic and conventional, also as private label.
GiaPizza Manufaktur Giannini
Berlin-Reinickendorf (manufactory and factory outlet)New on Amplifa
About GiaPizza
GiaPizza is a family-run manufactory founded in 2007 in Berlin-Reinickendorf that produces frozen par-baked pizza in the Neapolitan tradition using the QF process (Quick Frozen). The roots of the Giannini family lie in Nola near Naples; the family has been active in Berlin since 1967. The dough is slow-proofed for over 24 hours with house-made Biga natural pre-ferment, using organic Type 00 flour from Modena, iodine-free salt and olive oil, and without additives such as flavorings, glutamate or emulsifiers. Each pizza is rolled out by hand, baked in a tunnel stone oven, shock-frozen and packaged. The production line of machines from northern Italian specialists achieved up to 6,000 dough pieces and 5,000 pizzas per hour. Customers include food retail, organic market, foodservice/HORECA and private-label customers such as Ökofrost (brand Biopolar); customers in Germany and Europe are supplied. The company is certified organic (DE-ÖKO-003) and IFS certified.
- Site
- Berlin-Reinickendorf
- Processes
- Production of frozen par-baked pizza (QF process / Quick Frozen), Dough preparation with Biga natural pre-ferment (slow fermentation, 24h), Baking in the tunnel stone oven, Shock freezing, Topping/finishing of pizzas, focaccia and snack items (by hand), Packaging, Consulting for planning and opening new pizza shops, Private-label production (organic and conventional)
- Materials
- Organic Type 00 flour, Iodine-free salt, Olive oil, Tomato sauce, Mozzarella, Biga natural pre-ferment
- Certificates
- Organic (DE-ÖKO-003), IFS, IFS (food safety)
- Founded
- 2007
- Industries
- Food retail, Foodservice/HORECA, Organic market, Private label, Foodservice/HORECA (hotels, caterers, canteens, pizzerias)
- 01
Purchasing of raw materials (flour, salt, olive oil)
- 02
Dough preparation with Biga natural pre-ferment
- 03
24-hour controlled slow fermentation of the dough pieces
- 04
Hand rolling out on the marble slab
- 05
Hand topping (tomato sauce, mozzarella)
- 06
Baking in the tunnel stone oven
- 07
Shock freezing (QF process)
- 08
Packaging
- 09
Logistics/shipping to food retail, HORECA and private-label customers
Ingredients & Process
Organic Type 00 flour
Basis of the dough, sourced from Modena, also used for organic products.
Biga natural pre-ferment
House-made sourdough pre-ferment for aromatic flavor and 24-hour slow fermentation.
Iodine-free salt
Salt sourced from Greece for the Neapolitan dough.
Olive oil
Olive oil sourced from Spain as a dough ingredient.
Tomato sauce
Sauce from Umbria for hand topping.
Mozzarella
Topping from a Roman producer, delivered via its Tempelhof branch.
Locations
Berlin-Reinickendorf
DEManufactory / Production
- Materials
- Organic Type 00 flour, iodine-free salt, olive oil, tomato sauce, mozzarella
- Dough-piece production line (portioners, dough machines)
- Tunnel stone oven
- Shock freezer
- Packaging machines
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Production of frozen par-baked pizza (QF process / Quick Frozen)Plastics | – | – | – | – | Wheat flour Type 00, Water, Salt, Olive oil |
| Dough preparation with Biga natural pre-ferment (slow fermentation, 24h)Plastics | – | – | – | – | Organic Type 00 flour, Water, iodine-free salt, Olive oil |
| Baking in the tunnel stone ovenHeat treatment | – | – | – | – | – |
| Shock freezingHeat treatment | – | – | – | – | – |
| Topping/finishing of pizzas, focaccia and snack items (by hand)Assembly | – | – | – | – | Tomato sauce, Mozzarella |
| PackagingAssembly | – | – | – | – | – |
| Consulting for planning and opening new pizza shopsEngineering | – | – | – | – | – |
4 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Dough-piece production line (portioners, dough machines) | – | – | – | 2015 | Berlin-Reinickendorf |
| Tunnel stone oven | – | – | – | 2015 | Berlin-Reinickendorf |
| Shock freezer | – | – | – | 2015 | Berlin-Reinickendorf |
| Packaging machines | – | – | – | 2015 | Berlin-Reinickendorf |
Additional services
Reference customers
Quality & Certifications
Regular checks of product, hygiene and process quality as well as compliance with legal requirements; supplemented by in-house controls and continuous improvement. GiaPizza is certified organic (DE-ÖKO-003) and IFS certified.
| Evidence | Berlin-Reinickendorf |
|---|---|
| Organic (DE-ÖKO-003) | |
| IFS (food safety) |
History
- 1967
The Giannini family comes from Nola near Naples to Berlin-Reinickendorf, initially with the Ristorante Giannini.
- 2006
Pizza sales at the Football World Cup on Berlin's Breitscheidplatz.
- 2007
Start of the GiaPizza manufactory on 100 m².
- 2014
Organic certification.
- 2015
Move to a new manufactory on 900 m² with new ovens, shock freezers, portioners, dough and packaging machines.
- 2023
Expansion of the manufactory to 5,000 m².