Alice pizza is Italian franchising selling delicious and healthy home-made pizza made of fresh ingredients. You can buy several pieces of different types of pizza and try all the variety that Alice has to offer. That's why in Italian it's named "pizza al taglio" or "pizza by weight".
The first Alice outlet was opened in 1990 in Via delle Grazie,9, close to St. Peter's and since then Alice has opened more than 100 outlets in Italy. Alice pizza franchising was founded in 2012 by Domenico Giovannini. The prime target for Alice was to spread roman pizza in Italy through pizza al taglio franchising system, which had a great potential for development.
The novelty of this idea consists in creating an artisanal franchising, where productive artisanal process can be duplicated in every store using high-quality ingredients and professional skills of the pizza chef, who express their creativity through cooking.
Alice pizza is baked in trays or directly on stone and you can try different types of pizza without buying the whole one. Our artisanal pizzas are made of Italian wheat flour and of high-quality Italian ingredients. We carefully select raw materials from local suppliers and farmers and we use only fresh vegetables and ingredients for the topping. Every Alice store has its own workshop so it is like a little factory, where the whole process of making pizza takes place. Years of experience have enabled Alice Pizza to create productive artisanal process, which can be duplicated in every store and that has become a part of its heritage. The whole process of making pizza takes place directly in the shop.
We put only 2 grams of yeast for 1 kg of flour, which guarantees high digestibility and fragrance. Our dough rises very slowly at a certain temperature from 24 to 48 hours, and as result we have very light and digestible pizza. The recipe was entirely created by the owner of the brand, Domenico Giovannini, and the flavor is produced for Alice by IMO factory. It is a high-quality flavor without any additives and additional flavors.
Pizza dough recipe hasn’t changed since Alice Pizza was founded. Thanks to the slow fermentation, like in slow-fermented artisan bread, and a wide range of recipes, Alice Pizza has been immediately appreciated by the customers. The dough made by Domenico Giovannini makes the pizza more fragrant and more digestible thanks to the destruction of the major part of starch granules.
The concept developed by Domenico Giovannini consists in creating an “artisanal franchising” system through transmitting his know-how to pizza chefs during training courses held in Alice Academy in Rome. The Academy was established in 2013 close to St. Peter’s, in Via del Gelsomino, where the first part of the training course takes place. During the course future pizza chefs learn how to use the equipment, with particular attention to a dough kneader and the oven, key elements of the profession.
Most of our shops are open all day long, so you can even have breakfast with our delicious sweet pizzas with nutella, ricotta cheese and chocolate sprinkles or with apples and cinnamon.

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