Panarottis

Pizza-making at Panarottis works on timing and temperature consistency—the wood-fired or conventional oven needs to hit the right heat for a proper crust, and the dough fermentation has to be managed carefully, especially in the Western Cape's cooler coastal climate where temperatures swing between seasons. The ingredient prep is relentless: fresh mozzarella handling, sauce preparation, and toppings cut to order. During load-shedding hours, kitchens have to pivot quickly or close early, which affects how evening service operates. It's the kind of work that looks simple until you're the one keeping ten pizzas moving through an oven while managing a full dining room.