Founded Paris · Built in Porto · Open in Madrid

We didn't improve pizza.
We reinvented it.

13 years. 30 million euros. One obsession: the perfect pizza, every single time — made entirely by robots.

The Origin

A crazy idea
hatched in Paris

It started with a question: what if the best pizza in the world could be made with zero compromise — every single order, every single day? Sébastien Roverso founded Pazzi in Paris roughly 12 years ago with that question and a conviction that technology could unlock something the traditional model never could: absolute consistency at speed, without sacrificing craft.

What followed was 13 years of obsessive R&D and more than 30 million euros invested in building something that had never existed before — a fully automated kitchen that makes pizza the way a master artisan would, if that artisan never slept, never rushed, and never had a bad day.

The robot technology was engineered by Pibra, a precision robotics company based in Porto, Portugal. Their system doesn't just execute steps — it reads, adjusts, and self-corrects in real time, powered by AI and a sensor array that monitors every detail from dough stretch to cheese melt.

€30M+

Invested in R&D over 13+ years

White industrial robot arm performing precise automated assembly task in bright clean facility
Robot tech by Pibra · Porto, Portugal
The Recipes

World-class chef.
World-class robot.

The machine is extraordinary. But extraordinary machines still need extraordinary recipes.

World Champion

2011 · 2012 · 2013

Thierry Graffagnino

3× World Pizza Champion — Recipe Designer

Thierry Graffagnino is one of the most decorated pizza masters alive. He won the World Pizza Championship three consecutive times — 2011, 2012, and 2013 — and spent years perfecting the craft in the finest kitchens in Italy.

Every recipe you eat at Pazzi — every balance of sauce to cheese to crust — was designed personally by Thierry. He didn't adapt his recipes for a robot. He built them for one. The result is pizza that tastes like it came from a master's hands. Because it did.

The Craft

Artisan ingredients.
Robotic precision.

The robot is only as good as what goes in. That's why we treat sourcing with the same seriousness as engineering.

  • — Fresh dough, made by hand daily. No shortcuts. No freezing. Prepared every morning so the robot always starts with the real thing.
  • — Cirio tomato sauce from Turin. Italy's most trusted tomato brand — the same sauce used in Michelin-starred kitchens across Europe.
  • — A stone oven built for one kitchen. Custom-engineered exclusively for Pazzi — not adapted from existing equipment. Designed from scratch to match the robot's exact cooking parameters.
  • — AI-powered self-correction. Sensors monitor every pizza in real time. The robot adjusts mid-cook. No two pizzas are exactly alike — but every one meets the standard.
Wood-fired stone pizza oven interior with glowing flames visible inside brick chamber
By the Numbers

The machine speaks for itself

5 minutes per pizza
80 pizzas per hour
24/7 always open
3× world pizza champion recipes
What's Next

Madrid is where
the story starts

The Calle Gaztambide flagship in Chamberí is the first chapter. We picked Madrid for a reason — a city that takes food seriously, moves fast, and rewards something genuinely new. The reception has confirmed what we believed: the world is ready for this.

Expansion is already in motion. The next Pazzi kitchens are headed to the United Kingdom, the UAE, and more cities across Spain. The robot travels well.

🗺 Madrid — Open Now UK — Coming UAE — Coming Spain — More Cities

"What we built isn't a novelty. It's the future of how pizza — and maybe food itself — gets made."

— Sébastien Roverso, Founder

Find us in Madrid

Calle Gaztambide 14

Chamberí, Madrid, Spain

Open 24 hours a day, 7 days a week

@pazzipizzas on Instagram →
Taste the future

23 varieties. Zero compromises.

From €7.99. No wait, no fuss. Order on the touchscreen, watch the robot cook, grab your pizza and go.

Explore the Menu Watch the Robot