Dopo Pizza by Oli & Martin
Dopo pizza - MEANING „aprés pizza“ is the new aprés ski.
Because after the pizza is before the pizza, at Dopo it never ends after just one piece.
Who doesn’t know it? The traditional German or Austrian pizza. We remember it from our childhood because we like to serve it at birthday parties: A sticky, firm dough with ketchup, piled up with extra sausages, salami, Emmentaler, more extra sausages and for the brave and exotic among us, sometimes with pineapple.
PIZZA SLICeS re-loaded
There is only one thing that Dopo's Pizza has in common with this „classic“ from mum’s kitchen: It comes out of the oven on a metal tray. The topped dough from Oli and Martin are completely different: the dough is airy on the inside, crispy on the outside. The two pizza bakers put all their love and know-how from years of experience into its development and daily preparation. Only the finest, carefully selected organic ingredients are used for the dough. On one hand, this creates classics of Italian pizza art such as Marinara and Margherita, on the other hand also own creations topped with regional delicacies.
Martins and Olis Pizza CALL
Oli and Martin are their own toughest critics. No tray is handed over the counter that doesn’t meet their self-imposed, merciless requirements for taste, crispness and airiness. The Bavarian Oli and the Styrian Martin met each other in Vienna. Ever since, they are talking about how to delight others with their fanaticism for pizza. Not only friends and family, but also a wider audience. And behold: Here at the LUMBERJACK in Kleinarl, the italophile hobby pizzaiolis make this passion their daily business.
Martin Wegscheider: From the remote Mariazeller Land after graduating from tourism school, off to the city for studying - sustainability, organic at the BOKO. During his studies, he spent nights tinkering of how to get Pizzeria-Quality home made. He is janitor, bike mechanic, bike traveller (does pizza excursions to Italy by bike), he loves snowboarding, the mountains and nature.
Oli Modosch: Originally from the Bavarian Allgäu, moved to Vorarlberg for his graphic design studies and finally ended up in Vienna. He discovered the love for good sourdough bread, he was experimenting for years, searching for the perfect dough recipe and process, at some point pizza, focaccia etc. were added. He loves Italian cuisine and spends a lot of time on his road bike. Oli is looking forward to be in the mountains and stay.
Martin und Olis Pizze
PIZZA SLICES roman style in 3 sizes:
Martin and Oli, passionate advocates of shared family-style meals. Of course, they start their offerings with Large:
• Large 20x 60 cm: 4 slices with 20x 15 cm lined up on the large board.
• Medium 20x 30 cm: 2 slices with 20x 15 cm on the medium-sized board.
• Small 20x 15 cm: 1 slice with 20x 15 cm arranged on a plate.
Grilled winter vegetables
Frame & beef
Six of them are basic pizzas and always on the menu. There are also limited special pizzas.