Tavello Pizza | Our Story
Patience and fire, downtown Bristol
We believe pizza made carefully, with good flour, slow fermentation, imported ingredients and real wood fire, is one of the most satisfying things you can eat. We didn't set out to reinvent pizza, just to do it right.
The dough
Every pizza you eat here started as dough two days before you ordered it. It rests 48 hours in the cold, because a rushed dough comes out flat and a rested one is worth remembering.
The fire
Our oven burns wood, and a live fire needs constant attention. A pizza cooks in roughly 90 seconds, and we turn every one by hand and watch it the whole time. That's just how it has to be done.
Our bake
We call it Neo-Neapolitan. Our bake is intentionally different from traditional Neapolitan, with a crisper exterior and deeper char, while the inside stays light and airy.
A short menu
We kept the menu focused so every item on it earns its place. The burrata pie is one reason we're glad we did.
Downtown Bristol
We're on North Main, in a room built around warm wood and warm light. Come in for lunch on a Tuesday or dinner on a Friday.
