A new pizzeria has opened in York, offering a unique take on Neapolitan-style pizza at an unexpected location.
The Gillygate Pub, located on Gillygate, has welcomed a new pizzeria run by Chef Yann Gente, who has worked in top kitchens across the city. Yann, 30, is bringing his expertise to The Gillygate Pub’s kitchen, where he previously worked at Melton’s and Roots. He proposed the idea of opening a pizzeria to gain experience in running his own kitchen.
Yann’s pizzas are made with dough that undergoes a 48-hour fermentation process, using only yeast and water. Unlike traditional Neapolitan dough, his recipe features a 70% hydration level, which he says is more in line with the style found in Rome than in Naples. This results in a crispier pizza with a less doughy crust compared to other Neapolitan-style pizzerias in the city.
To ensure authenticity, Yann sources his ingredients from suppliers in Newcastle who import products directly from Italy. His menu is currently small but diverse, offering seven to eight pizzas at competitive prices. Options include traditional tomato-based pizzas, a seasonal pumpkin pizza, and a dessert pizza with pistachio on a fluffier base. Yann is also introducing a homemade aioli dip to complement the pizzas and has plans for a special Christmas pizza.
Yann shared, “Every week, I’ve been selling more. People remember good food and, importantly, how it makes them feel.”
The pizzeria has been well received, with staff at The Gillygate Pub expressing their excitement. Maisie, a bar staff member, joked, “Yann has ruined all other pizza for everyone who works here.”
Doug Smith, landlord of The Gillygate, added, “We’re a collection of York’s best hospitality secrets – from our beer garden to the cheapest pool table in the city centre. With Yann, it’s another secret we’re eager to share. I’m really pleased with what he’s added to the business.”
Yann’s pizzas range from £6.50 for a Marinara to £12 for specials and the dessert pizza.
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