Our DNA
Neapolitan craftsmanship
in the heart of Marrakech
At Gucciano Lab, every pizza tells a story —
one of transmitted expertise, 48-hour fermented dough,
and an olive wood-fired oven heated to 450°C.
The same tradition as in Naples.
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Olive Wood-Fired Oven — 450°C
In 90 seconds at 450°C, your pizza comes out of the oven with a crust that crunches on the outside, stays soft on the inside, and carries that subtle smoky flavour of olive wood — a texture no electric oven can replicate.
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Filtered Water — 48h Type 00 Fermented Dough
Our dough ferments for 48 hours with filtered water — giving it a lightness and digestibility you wouldn't expect from a pizza. You finish the whole thing, crust included, and never feel heavy.
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Zero Frozen — 100% Fresh Ingredients
Ingredients chosen fresh every morning — because you can taste the difference. A tomato, a basil leaf, a mozzarella: each one tastes exactly like what it is. Nothing comes from a freezer, ever.
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In the Heart of Guéliz — No Reservation Needed
Open every day from noon to 11 pm, midnight on Saturdays. A short walk from the main hotels in the neighbourhood — we're there when you are.
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Pizza Artist
Watch your pizza take shape — dough hand-stretched, toppings placed one by one. Its slightly uneven edges are not a flaw: they are proof that no machine has touched it. Every pizza here is one of a kind.
The oven, the dough, the hand — how a pizza is made here →
Ranked #1 pizza on TripAdvisor in Marrakech
