Jezzus Pizzaria
Observador's dedicated feature names Tiago Jesus, of the family hospitality group Alfredo de Jesus (roughly 40 venues), as the person behind Jezzus, which opened in soft form in November 2022 in Anjos. The oven itself was imported from the Vesuvius area of Italy and built with Vesuvius stone, but everything else is deliberately Portuguese: stone-ground Portuguese flour, a 100% sourdough starter (massa mãe) fermented 48–72 hours, and seasonal, organic ingredients from small and mid-sized national producers.
No photograph published for Jezzus Pizzaria yet.
Why it is here
Observador's dedicated feature names Tiago Jesus, of the family hospitality group Alfredo de Jesus (roughly 40 venues), as the person behind Jezzus, which opened in soft form in November 2022 in Anjos. The oven itself was imported from the Vesuvius area of Italy and built with Vesuvius stone, but everything else is deliberately Portuguese: stone-ground Portuguese flour, a 100% sourdough starter (massa mãe) fermented 48–72 hours, and seasonal, organic ingredients from small and mid-sized national producers.
What to order
Massa mãe dough rolls (rólinhos de massa mãe) and crusts served with three dips, per Observador