We didn’t want a restaurant.
We wanted a ritual.
Pizza Height was born from one stubborn belief: pizza should be a small ceremony — wood, time, hands, and silence between the first bite and the second.
The obsession
A 48-hour dough.
A 90-second bake.
We don’t time our doughs in hours. We time them in fermentation — 48 hours of slow life inside a chilled chamber, letting wild yeasts do the work that speed never can.
Then 90 seconds in a Stefano Ferrara oven, climbing past 480°C. The leoparding, the cornicione, the tiny burst of char on the rim — those aren’t accidents. They’re the proof.
Served with love.
What we believe
Four rules we won’t bend.
Wood-fire only
Every pie meets 480°C oak embers. No conveyor, no shortcut.
Sourced honestly
DOP San Marzano. Fior di latte from a farm we visit twice a year. Olive oil from a family in Puglia.
48-hour dough
Slow ferment with a sourdough starter that’s older than our youngest cook.
Trained in Naples
Our head pizzaiolo earned his stripes at the Associazione Verace Pizza Napoletana.
Our timeline
From a 117-pizzeria pilgrimage to three locations.
- 2022
The obsession
A six-month sabbatical in Italy. 117 pizzerias visited. One starter brought home.
- 2023
First pop-up
A weekend in Zamalek. Sold out in 90 minutes. The line went around the block.
- 2024
Sky Tower flagship
300 m² of warm wood and gold light. A proper Stefano Ferrara oven imported.
- 2026
Three locations, one obsession
Zamalek, New Cairo, and 6th of October. Same starter. Same fire.