About
Stefano — Pizzaiolo & Founder of Azzurri
Neapolitan-trained, I founded Azzurri Pizza Catering in 2018 to bring authentic live-cooked Neapolitan pizza where my clients actually celebrate — Sydney backyards, Paris châteaux, Seine river boats, corporate offices. Same self-contained mobile oven, same 48-hour dough, same pizzaiolo: me.
The work behind the brand
1,200+
events delivered
8 years
since 2018
2 cities
Sydney + Paris
30–200+
guests per event
My philosophy
No subcontracting — I personally cook every booking. If you book Azzurri, I'm the one arriving with the mobile oven, prepping the 48-hour dough, and turning out every pizza in front of you. No agency, no stand-in.
Real Neapolitan pizza — 70% hydration dough, 48-hour cold ferment, San Marzano DOP tomatoes, fior di latte from Campania, fresh basil. Cooked live on a self-contained mobile oven (gas/electric depending on venue), 60–90 seconds per pizza.
Transparent pricing — no surprise quotes, no hidden fees. The per-guest rate includes everything: oven, pizzaiolo, dough, toppings, setup, cleanup, council permits.
Credentials & insurance
- NSW Food Authority Food Safety Supervisor
- $20M Public Liability Insurance
- ABN registered (corporate-invoice friendly)
- Attestation hygiène alimentaire HACCP (Paris)
- Responsabilité Civile Professionnelle (Paris)
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