Gucciano Lab - Pizza Artist review: our verdict
Here, everything starts with the dough: type 00 flour, a 48-hour fermentation, and baking for about 90 seconds in an Italian-made oven pushed to 450°C. The result is large 33 cm Neapolitan pizzas, well-stuffed with quality cheeses, ranging from Tuscan to pepperoni, Veronese, and four-cheese varieties. The white and grey dining room overlooks a counter where you can watch the pizzas come out of the oven.
People come here for a serious pizza with family or friends, served with a non-alcoholic menu, halal, and pork-free, plus pasta, salads, and homemade tiramisu. The service is friendly and quick. This is not a cheap pizza spot, and the supplements, including burrata, quickly inflate the bill. The long fermentation also doesn't please everyone: some palates find the taste too pronounced.
The pizza to order: a classic from the menu, to judge the dough before adding anything else. The good deal: the children's menu at 50 DH. On the budget side, pizzas range from 90 to 180 DH, budget 150 to 200 DH per person with a drink (venue's website, October 2026 data).
