I have been a massive pizza nerd for a few years already after my first ever vacation to Italy. Since then, I have been trying out various local pizzerias in Berlin. And after a 2 or 3 years of searching, I finally found my favorite — Gazzo. While reading through their menu, something stood out: many of the ingredients come from the surrounding region, Berlin and Brandenburg. That even includes buffalo mozzarella, sourced from a nearby farm on the outskirts of the city. This detail sparked my curiosity. Over the years, I became a regular. The more I ate there, the more interested I became in where the ingredients came from and how the pizza was actually made. One day, I asked Gazzo through Instagram, if I could create a documentary about their pizza-making process. After a few talks, with Mikael, the founder of Gazzo, I got introduced to Byron — the head pizzaiolo. Mikael spoke highly about him, saying that he re developed their dough and improved it in so many different aspects. Thankfully, the young Australian pizzaiolo agreed to let me peek into his world and document his work! The result is a documentary about pizza — not just as food, but as craft, care, and local connection.