The Master & Margherita
Chef Ivan Janic renovated a former Grey Lynn dairy and imported a custom pizza oven from Naples to make Roman-style pizza — 15-inch sourdough bases, thinner and wider than a Neapolitan pie, topped with a housemade tomato base he spent two years perfecting. It is a single-maker, single-site operation rather than a chain outpost, and still appears in current (2026) Auckland pizza coverage.
Why it is here
Chef Ivan Janic renovated a former Grey Lynn dairy and imported a custom pizza oven from Naples to make Roman-style pizza — 15-inch sourdough bases, thinner and wider than a Neapolitan pie, topped with a housemade tomato base he spent two years perfecting. It is a single-maker, single-site operation rather than a chain outpost, and still appears in current (2026) Auckland pizza coverage.
What to order
The Margherita, made with Janic's own tomato base and New Zealand mozzarella