Gigi’s Pizza Napoletana

05/16/2026

Friends, after a lot of thought, we’re putting the season on hold until further notice while we work toward securing a proper commissary kitchen space for the next chapter of Gigi’s Pizza.

We’re incredibly grateful for everyone who supported us at events, shared our pizzas, and encouraged this little pop-up along the way. This isn’t goodbye—just a pause while we regroup and build wisely rather than rush forward half-ready.

If anyone has suggestions, leads, or ideas for a commercial kitchen space where we can do our prep work, feel free to DM us. We’d truly appreciate it.

Thanks for sticking with us. We’ll keep you posted when the ovens fire up again.

05/09/2026

The calm before the storm! 🍕🔥

Today we had the privilege of partnering with The Flour Pot for the De Pere Foodie Walk. Ticket holders made their way through town sampling all kinds of incredible artisan foods, treats, and local creations from makers across the community.

We were honored to be part of it, serving up over 200 pizza samples to some very enthusiastic food lovers along the way. Great conversations, great people, and a great reminder that good food still brings folks together.

Big thanks to everyone who came out and supported local businesses today. We had an absolute blast sharing our craft with you all.

04/25/2026

Had an awesome time today at the Vickery Village May Day Celebration in Suamico! 🌸
It was a blast being the solo food spot among so many great local shops and makers. Huge thanks to everyone who grabbed a pizza to fuel their Saturday shopping! 🍕🛍️

04/21/2026

Want to try some seriously good pizza?

It all starts with great dough that’s fermented for 48 hours and finishes with high-quality ingredients.

Come see us this Saturday from 10–2 at the Vickery Village May Day Celebration in Suamico. We’ll be set up next to the caboose, slinging pies hot and fresh.

04/11/2026

Big things happening at Gigi’s this month 🍕

We’ve hit the ground running this season, and here’s what’s coming up:

• Vickery Village May Day — April 25 (10–2)
We’ll be out celebrating, slinging pies all morning. Come say hi and try the Red Devil—our take on sweet heat. It’s got a little attitude.

• The Flour Pot Dough Class
April’s class is officially sold out. Seriously—thank you. That filled up fast.

• More Classes Coming
Missed this round? No sweat. New dates are dropping for the end of May.

• New Website is Live
We’ve got a fresh home online. Hit up Gigisnapoletana.com to track events and lock in your spot for upcoming classes.

Check the bio or “About” section for the link.
See you out there.

Gigi’s Artisan Pizza: Handcrafted pizza dough, premium flours, tools, and private pizza events. Elevate your home pizza game or book a pizza party today!

04/01/2026

Some of the best parts of pizza happen long before the fire 🔥🍕
Fresh dough day over here.

There’s just something satisfying about mixing, fermenting, cutting, and balling dough by hand—simple ingredients turning into something worth sharing.

This is where the flavor starts. This is where the joy is.

Gigi’s Pizza Napoletana
Stone-fired pizza, made from the ground up.

03/23/2026

Another successful (and busy!) dough class. I’d love to see your pizza shots if you have them—they all turned out awesome! 🍕✨

During class, I noticed a common little hiccup: the dough didn’t have the oven spring and fluffy crust I’ve come to expect. Turns out—even pizza dough knows patience is a virtue ⏳ Skipping that short 15–20 minute rest after mixing can make it resist instead of rise. Let it relax before shaping for smoother balls and better oven spring.

Lesson learned.

03/20/2026

Most people think great pizza is about toppings.
It’s not. It’s this part right here.

Flour, water, yeast, salt…and a little patience.

Just a small batch for class.

03/14/2026

Happy little mistakes… 😭
Okay, not really. Sometimes pizza magic turns into pizza disaster. Always another opportunity to learn. 😅🔥🍕

09/19/2025

Hey friends, it’s been a while! 👋

First off, a big heartfelt thank you to everyone who came out and supported us during our first season of Gigi’s Pizza Napoletana! 🍕 You showed up hungry, curious, and ready to try something new — and that made this opening year something truly special for us.

We know it’s been quiet around here lately (sorry for ghosting you — we blame the dough! 😉), but rest assured we’re not taking time off. We’re just working behind the scenes — regrouping, refining, and planning for an even better season next year.

Here’s what’s cooking in the meantime:

🍞 Pizza Dough & Flour Sales – We’re working on ways for you to get our dough and pizza flour so you can experiment at home.

🎓 Pizza Dough Classes – We’re setting up potential class dates soon, so you can learn to stretch, top, and bake like a pro!

Stay tuned here for updates — we’ve got big plans in the works and can’t wait to share them with you.

From our family to yours, thank you again for making this first season so incredible. The ovens may be cooling down for now, but we’re already fired up for what’s ahead! 🔥

With gratitude,
The Gigi’s Team ❤️