Our story
Baked with fire, shared with love
How a love of simple dough, real cheese and a blazing oven became ABUHAMDI.
Where it began
One oven, one recipe, one big dream
Every pizza we serve today still follows the idea we started with: honest ingredients, patience, and heat.
It started in a small kitchen with a stubborn belief: a great pizza doesn't need shortcuts. We kneaded the dough by hand, let it rest overnight, and baked it until the crust crackled.
Neighbours came for a slice and came back with friends. Today ABUHAMDI is still that same kitchen at heart — just with a few more chairs.
48h
Dough resting time
400°C
Oven heat
100%
Real cheese
The journey
Four chapters of our pizza
From a first slice to a table full of friends.
- Chapter 1
The dough
Flour, water, salt and time — our dough rests slowly so every crust is light, airy and full of flavour.
- Chapter 2
The recipe
A rich tomato sauce and generous real cheese, balanced by hand until it tasted just right.
- Chapter 3
The oven
Blazing heat for a few short minutes gives the crackling edges and bubbling cheese our guests love.
- Chapter 4
The family
Today our regulars are part of the story — every table shared is a new page we write together.
Our craft
Simple things, done properly
“We never wanted the fanciest pizza in town — just the one you think about on the drive home.”
— The ABUHAMDI kitchen
Our guests
The people who wrote this story with us
Sara A.
The crust is perfect — crispy outside, soft inside. Our Friday tradition now.
Mohammed K.
You can taste that it's made with care. The cheese is the real deal.
Lina H.
Warm people, hot pizza, and a place that feels like home.
Visit us
Come be part of the next chapter
Find the oven nearest to you.
FAQ
Good questions, honest answers
Yes — we make it in-house every day and let it rest slowly before baking.
You can order online from our menu page and choose delivery or pickup.
Of course — contact your nearest branch and we'll get the oven ready.
