The Muoi Pizza story

Muoi Pizza began in the pages of “Flour Water Salt Yeast”, where we learned to respect flour, to understand water, salt and time, and to believe that the simplest things can make the deepest flavour.

From a first oven built of fired clay brick in Quang Ngai, the earliest pizzas were made for no reason other than to feed friends.

No sign, no advertising — only a stubborn belief that we could make a proper Neapolitan pizza, one shaped by hand and faithful to the original spirit.

At Muoi Pizza, “complex flavour” does not come from elaboration. It comes from process. From time. From patience.

We follow the handmade methods all the way through

A natural sourdough starter, fed every day. The dough is fermented slowly for at least 48 hours, to build structure and depth of flavour.

The pizza bakes for ninety seconds at high heat, giving a thin, light base with a rim that puffs up.

The rim must carry the scorched “leopard spots” — the mark of a true Neapolitan pizza.

Fresh cheese, the soul of the pizza, is made by our own hands. Milk reaches us within four hours of milking, and becomes mozzarella as white, soft and fresh as it can be.

The cheese is kept and used within ten days, never frozen, so that the structure of fresh milk and its original flavour stay intact.

The artisan spirit at Muoi does not stop at pizza. Beside the fire we make our pasta by hand each day — mixing, rolling, cutting.

Each shape carries its own texture, made to meet a particular sauce.

Muoi Pizza is not only a place that serves food

It is where we pursue a standard, respect the ingredients and give time to the smallest detail.

So that every pizza and every plate of pasta arrives at the table telling a story of patience, passion and real craft.