About us
One small oven, twenty locations and the same dough everywhere.
It starts with the dough
Mala Peć began in 2014 as a single dome oven in a former bakery on Ilica and eight tables. Dario and Ana, two friends from Varaždin, wanted a pizza they would eat themselves: thin, crisp at the edge and soft in the middle.
The secret is patience. The dough rests for 48 hours, the tomatoes are San Marzano, the mozzarella is fior di latte, and every pizza bakes for 90 seconds at 450 °C. Today twenty ovens in six cities bake the same recipe.
The secret is patience. The dough rests for 48 hours, the tomatoes are San Marzano, the mozzarella is fior di latte, and every pizza bakes for 90 seconds at 450 °C. Today twenty ovens in six cities bake the same recipe.
How we grew
2014
The first oven on Ilica
Eight tables, one oven and a queue out onto the street.
2017
Varaždin and Rijeka
The first locations outside Zagreb: Varaždin Centar and Rijeka Korzo.
2019
Split
Riva, soon followed by Varoš and Bačvice. The oven got a sea view.
2022
Slavonia
Osijek and Vinkovci arrived, and with them the Slavonka with kulen.
2024
The pizza buffet
The weekday buffet is introduced in every location.
2026
The twentieth oven
The twentieth location opens, and the dough still rests for 48 hours.
Small places, big tables
Every location has around twenty tables for two that we push together to suit your group, a dome oven in plain view, and something local: a street, a terrace or a view of the lake. That is why the places differ and the pizza does not.
Every counter also takes takeaway orders: call, tell us when you are coming and the pizza is waiting.
Every counter also takes takeaway orders: call, tell us when you are coming and the pizza is waiting.
From our ovens
A table for two
Inside: oven, brick and red-and-white tiles
The dough rests for 48 hours
Terraces, when the weather allows
The weekday buffet, from 1 to 3 pm
Takeaway: call and collect
Contact
Address
Zametska ulica 20, 51000 Rijeka