Lazy Geppetto

Lazy Geppetto Fresh pasta, fresh pizza, fresh ideas.

18/06/2026

At Lazy G, we know pizza chefs aren’t born but MADE and firmly believe that so long as you’ve got the passion for it, you’ll make it.

So when our pasta sous chef said he wanted to learn how to do pizza too, who were we to refuse?

We’ll post a weekly video of his journey and we invite you to follow along with the progress.

For a first attempt, this was good!
- Opening of the base was solid retaining a lot of air in the crusts, though some parts are too thin
- Should have sauced and topped the pizza before moving onto the pala
- A bit light on the passata
- Cooking time pretty perfect!

Love to see it - if you want to learn too, we’ve always got time to teach!

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16/06/2026

Balling your dough is more than just an operational thing - it makes or breaks your pizza experience.

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15/06/2026

Parmesan or no Parmesan?

We have to know…

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11/06/2026

Everyday we do a blind bake to see how the dough is behaving.

Today is going to be a good day…

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10/06/2026

. Wild. Puffy pizza ++.

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09/06/2026

When that big order comes in and wants 5 portions of beef ragu….it might be the Italian energy but we LOVE cooking big meals!

Hit us up for your catering needs .eu or just email us and we will hand deliver it!

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08/06/2026

Wallet Pizza (pizza portafoglio) vs Neapolitan Margherita part 2 - same same, but different…you know what I mean?

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03/06/2026

Guilty. We also do vegan cheese but the Marinara Pizza is just so so good.

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02/06/2026

Still flying those Italian colours 😭🫰🇮🇹

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01/06/2026

Same dough, same ingredients, just a totally different experience, and it starts with how we open the pizza.

In a Pizza Wallet, we punch out a lot of the air so that the dough ends up being flatter which makes it
1) easier to fold;
2) crispier on the bottom; and
3) when you eat it, that first bite isn’t just all crust.

In a Neapolitan pizza though, we want to trap as much of that air in the crust as possible so you get this light, holey crust that is heavenly.

Like we said, same dough, same ingredients, just a totally different experiences.

Drop a ❤️ for part 2 and we will show you the results!

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Address

38 Coleman Street
London
EC2V5BT

Opening Hours

Monday 11am - 8pm
Tuesday 11am - 8pm
Wednesday 11am - 8pm
Thursday 11am - 8pm
Friday 10:30am - 4pm

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