From the boutique bakeries of Europe to New Zealand’s most iconic restaurants and Australia’s most coveted pizzerias, Clay Oven Pizza's success is the culmination of more than 20 years’ experience in the food and hospitality industry. 

Established in 2016, Clay Oven Pizza quickly rose to fame, becoming a hit amongst locals and a mecca for foodies across Melbourne. Much of its success, head chef Mack attributes to their uncompromising focus on three factors: ingredients, equipment and execution. “We are a little bit crazy about details. You have to be! We believe that if you want an authentic flavour, you need to source the best local and imported ingredients. We use Italian flour in our dough; our Prosciutto and various cheeses come from Italy, our Brie comes from France, and our hams and salamis are from award winning local producers.".

Clay Oven Pizza’s name originates from the Le-Panyol Clay Oven, which is considered the best in the world and the only pizza oven with a baker’s oven rating. “The cooking qualities of this oven are unmatched. We use it for everything! This is what gives our pizza that unique Clay Oven flavour which you simply cannot find anywhere else.”

Dusting the flour from his white apron, Mack finishes up by saying, “We believe our food speaks for itself. I invite you to come and try Clay Oven for yourself. You won’t be disappointed!”

Makedon Stojkov

Founder | Head Chef