Originally known for his work with Dwa Osiem, a popular seasonal concept on the Warsaw riverfront, Yurii brings deep knowledge of Neapolitan pizza tradition to this new, permanent location.

His approach is rooted in authenticity and craftsmanship — from using Caputo Pizzeria flour and long fermentation methods (often over 48 hours), to carefully balancing hydration, dough temperature, and even water mineral content to ensure consistency.
He and his team also embrace thoughtful innovation, experimenting with bold ingredients like pickled jackfruit, while staying true to the structure and soul of Neapolitan pizza.

Under Yurii’s leadership, Pizzaiolo has become a place where pizza is treated seriously — not just as food, but as a craft. His work reflects both discipline and creativity, shaped by experience and a genuine love for the product.
Whether you’re after a perfectly blistered margherita or something more unexpected, Yurii’s pizzas speak with clarity, depth, and personality.