In Pictures: Making pizza at Baffo

What a view! Baffo is directly across from the Kelvingrove Museum on Argyle Street, so you can sit gazing at our favourite building in Glasgow while you enjoy slices of light, flavourful pizza. This comes in the standard 12 inch round format or the eye-catching and mezzo metro half-metre variety, ideal for sharing.

The gnocchi and rigatoni pasta dishes are also popular, particularly at lunch. A steady stream of locals take tables in the evenings for a quick bite and glass of wine. Students love the place. Families are a big part of the weekend crowds. The summer brings a wave of tourists.

Francesco Longo opened Baffo in the summer of 2016. They are part of a new wave of trendsetting restaurants, not just connected to Glasgow’s revitalised interest in good pizza.

Glaswegians are raised on Italian food. Sometimes we’ve a very narrow view of what pizza should be, mostly influenced by the proliferation of takeaways.

We stepped into the pizza kitchen to find out more about how they make their own at Baffo. It’s the proofing of the dough that the basis of everything it seems. They ensure the dough is going to give a light air-filled crust, a soft, moist base for the toppings. It’s a different dish altogether when compared to some of its rigid, stodgy pizza contemporaries.

After the tomato sugo is spread across the dough, those toppings come into play with a myriad of taste combinations. the most important part of the process is the oven. A ridiculously hot wood-fired kiln that quickly cooks the pizza. It’s fun to actually watch this happening, almost instantaneously.

Baffo make pizza the right way, leaving you with one of the best slices in Glasgow.

The pictures below show how our lunch was made.

1377 Argyle Street
G3 8AF

T: 0141 583 0000