Mateo Rivas
Shapes the dough and still works the oven on busy Fridays.
About us
More than pizza
A neighborhood pizzeria with slow-fermented dough, bright ingredients, and a table made for staying a while.
- 8+
- Signature pizzas
- 48h
- Dough fermentation
- 100%
- Fresh ingredients
- 4.9
- Average guest rating
Our story
It started with pizza worth sharing
Fiamma began with a simple idea: great pizza gives people a reason to gather. We started with slow-fermented dough, a wood-fired oven, and the belief that every meal should feel worth sharing.
Each day, our team shapes the dough, chooses bright ingredients, and bakes every pie over live fire. We care about the first bite and the people around the table in equal measure.
Today, Fiamma is a place for quick lunches, long conversations, and one more slice. Come as you are; we'll make room at the table.
What we believe
Four rules we never compromise on
Slow dough, honest ingredients, and a hot oven guide every pizza we serve.
The crust comes first
Every dough rests slowly; there are no shortcuts between flour and fire.
Taste every pie
We taste each recipe before it earns a place on the menu.
One honest price
The number on the menu is the number you pay, with no surprises.
Fresh or nothing
Seasonal toppings, daily prep, and pizzas baked to order.
The crew
The people behind every slice
The people who stretch, fire, host, and finish every Fiamma table.
Founder · Head Pizzaiolo 
Sous Chef Valeria Cruz
Keeps every prep station bright, calm, and ready.
Dining & Events Lead Diego Andrade
Makes room for long tables, birthdays, and one more slice.
Pastry Chef Sofía León
The reason the last bite is always sweet.
Our table over time
From first bake to a full house
Our journey told through numbers, shared meals, and a little smoke from the oven.
Inception
First fire lit
Fiamma opens with one oven and a family recipe.
Milestone
10,000 pizzas shared
Our neighborhood table grows beyond the first room.
Growth
Our own kitchen
We add a prep kitchen and tasting table for new recipes.
Present
Still hand-stretched
Still chef-owned, still stretching every dough by hand.
Keep the table going
Make room forone more slice
Browse the menu, pick your favorites, and let Fiamma bring the table together.