Franko's Pizza & Bar
Opened in March 2019 on Branimirova, Franko's works a 70%-hydration dough made with Caputo Nuvolu Super flour, a 10-12 hour bulk ferment followed by 36-48 hours of cold fermentation, and a wood-fired oven where the pizza is finished close to the open flame. Its dough programme traces directly to Marin Vanjak, the pizzaiolo who founded O'Hara and effectively started Croatia's Neapolitan-pizza scene before that business closed in 2022.
Why it is here
Opened in March 2019 on Branimirova, Franko's works a 70%-hydration dough made with Caputo Nuvolu Super flour, a 10-12 hour bulk ferment followed by 36-48 hours of cold fermentation, and a wood-fired oven where the pizza is finished close to the open flame. Its dough programme traces directly to Marin Vanjak, the pizzaiolo who founded O'Hara and effectively started Croatia's Neapolitan-pizza scene before that business closed in 2022.
What to order
Margherita; Vesuvio (tomato, fior di latte, cooked ham, olives); Broccoli Butchers; Meet The Smoke