Guy Fieri Crosses the Ponte Vecchio for Real-Deal Neapolitan Pizza
“This pizza is amazing. It’s the best pizza I’ve ever had.”
That’s not a quote Guy Fieri throws around lightly, but when he crossed Florence’s historic Ponte Vecchio bridge to the older side of the city, he found something worth the superlative: Gusta Pizza, a family-run Neapolitan pizzeria operated by the Marooka brothers.
A Family Operation Since 2004
The four brothers came to Florence when their brother Pasquali opened the original location in 2004, starting first with Gusta Panino (sandwiches) before expanding into pizza. As Guy put it when he walked in the door, this is “kind of what you’re looking for when you come to Italy” — authentic, no-frills, and completely focused on freshness. “We do fresh every time,” one of the brothers told him.
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It’s a far cry from the American pizza joints Guy typically visits, but the principles of great food remain the same whether you’re checking out *Out of This World* Pastrami Reuben back in the States or watching brothers hand-stretch dough in Florence.
The Calabrese Pizza
Guy watched the team build a Calabrese pizza from scratch. The ingredients were simple but precise: tomato sauce, Parmigiano cheese, mozzarella, and generous layers of salami that Guy noted “kind of tastes like pepperoni.” But there was more to come — fresh basil went on before the pizza hit the oven so the herb would roast and release its aroma, followed by a drizzle of extra virgin olive oil.
The result? “Nice little char on the bottom of it,” Guy observed. “I love that you put oil on the basil — you definitely get that perfume. Oh, that’s killer, man.”
The Napoli-Style Calzone
Next up was a calzone from Naples, and this one threw Guy for a loop. The filling was traditional — ricotta, Parmigiano cheese, a little mozzarella, slices of salami Napoletano imported directly from Naples, and black pepper. But here’s what surprised Guy: the tomato sauce and basil went on top of the calzone, not inside.
“I’ve made a lot of calzones. I’ve never seen it this way,” he admitted.
Guy even took over the cooking, sliding his creation into the wood-fired oven for about two and a half to three minutes. When it came out, the brothers dared each other over who would take the first bite of the molten-hot pocket. After finally diving in together, Guy broke down the flavors: “There’s a lot of depth to this. You’ve got great crust, you’ve got some nice flavor coming from the salami, I love the tomato sauce on top, and the ricotta has got a little bit of tang to it.”
His final verdict? “This guy’s the real deal.”
Tips from the Gusta Pizza Kitchen
The dough process: They use an “impasta” machine with water, salt, and live yeast, mixing for just two minutes. After 25 minutes of rising, they add oil on top, let it rest five more minutes, then portion into balls for individual pizzas.
Basil before baking: Adding fresh basil before the pizza goes in the oven allows the herb to roast and release its aromatic oils — what Guy called getting “that perfume.”
Calzone construction: Sauce goes on top after baking, not inside with the filling. It’s the Neapolitan way.
Looking for more Triple D spots? Browse our restaurant directory to find Guy-approved joints near you, from international gems to American classics like the Food From His OWN Vegas Restaurant.