Enjoy Life with True Lightness.
The pizzeria where scientific dough research meets ultimate digestibility. Crispy Roman pan slices, contemporary round pies, and zero overnight thirst.
The Art of Dough: Our Philosophy
Behind every pizza lies deep culinary study, precision, and an uncompromising vision: uniting extraordinary taste with absolute digestibility. That is why we deliberately exclude refined 0 and 00 flours, choosing exclusively unrefined, fiber-rich stone-ground flours that impart aroma and character to every single bite.
At our pizzeria, your journey unfolds across contrasting textures and authentic Italian traditions, masterminded by Chef Antonio Di Blasi:
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Roman Crispy Crust: A low-hydration dough specially crafted for those who adore distinctively crunchy yet feather-light pizza. The secret lies in prolonged natural maturation with dedicated artisanal flours.
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Contemporary Neapolitan: We interpret Neapolitan heritage with unique culinary identity. Higher hydration guarantees a soft, cloud-like cornicione with remarkable melt-in-your-mouth tenderness.
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Roman Pan Pizza (Al Taglio): At our counter, enjoy pan pizza baked with very high hydration and controlled slow baking. The result is an airy, honeycomb-structured crust with a mesmerizing crunch.
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Special & Alternative Doughs: Crafted for every guest with identical artisan dedication: including low-carb options, gluten-free doughs, and our daily fresh pan-baked padellino dough.
Gluten-Free dough available upon request
"Every dough is crafted to leave an unforgettable imprint of pure flavor, turning pizza into a healthy, digestible, and joyful culinary experience."
Our Masterpieces
From Roman pan slices to soft gourmet rounds: let yourself be inspired by our creations.
Il Professore della Pizza
Antonio Di Blasi's authority at the service of private events, VIP catering, masterclasses, and international consulting.
Whether you are looking for premium pizza catering for your event, or professional masterclass training to elevate your restaurant's dough digestibility, count on the Professor.
Antonio Di Blasi Pizza
L'identità e la visione del Maestro Antonio Di Blasi (già creatore della storica pizzeria Frida): dalle grandi masterclass agli show cooking televisivi su La7, fino alla consulenza e allo sviluppo di format pizza contemporanei.
Un connubio tra rispetto per la tradizione dei grani e tecniche d'avanguardia su lievitazioni, fermentazioni naturali e digeribilità estrema.
Enzima in the Press
Food critics and national culinary media showcase our research into pure organic yeast fermentation, digestibility, and contemporary pizza in Palermo.
Cronache di Gusto
Enzima brings healthy, ultra-digestible pizza to Palermo
Antonio Di Blasi's research on natural slow fermentation for a pizza uniting authentic Italian flavor and total lightness.
Read Article
Italian Gourmet
Enzima: Roman pan pizza in Palermo is feather-light and gourmet
Prestigious culinary magazine celebrates Enzima's innovative format: Roman pan pizza paired with signature Sicilian ingredients.
Read Article
Cronache di Gusto
Enzima is Roman pan pizza: "Crafted with elegance and style"
A story of artisan passion and culinary science: elevating pan pizza into an unforgettable fine dining experience.
Read ArticleBook Your Table
Experience an unforgettable evening of lightness in Palermo. Book directly with instant confirmation.
Enzima Pizzeria
The excellence of long-fermentation doughs by Professor Antonio Di Blasi in Palermo.
Ideally located between Palermo City Centre and the Stadium district. Easily accessible from Downtown, Stadio, and Mondello.
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Instant table confirmation via WhatsApp or phone callTo avoid delays, we do not use automatic web forms: you speak directly with Antonio and our dining team in real time!
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Send us the date, preferred time, and party size. We confirm within minutes!
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Call +39 338 223 1513Book on TheFork
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Prenota su TheForkCosa dicono di noi
Eccellente su Google, TripAdvisor & TheFork
Gaudenzio R.
4 mesi fa"Discovered by chance, an amazing surprise! Warm, welcoming staff who made us feel at home immediately. Incredibly light dough!"
Eny Cava
7 mesi fa"Probably the best pizza in Palermo. Exceptional dough with 100% pure organic yeast, whether Roman or Neapolitan, light and delicate."
Marco P.
TripAdvisor"Next-level quality. Phenomenal Roman pan pizza, perfect digestion even late at night. Kudos to Antonio and team!"
TheFork User
TheFork"The lightest and most delicious pizza I have had. Top-tier flour quality, warm hospitality. 10 out of 10."
Emi Wand
7 mesi fa"Truly fantastic pizza, crispy Roman style and versatile dough choices. You can taste the food science behind it."
Federico A.
2 mesi fa"Exceptional pizza, premium Italian ingredients, perfect baking, delicate doughs for dine-in or takeaway! Highly recommended."
TheFork User
TheFork"Finally a Roman pan pizza that is genuinely light! Super crunchy and effortless to digest. Loved both flavors!"
Francesco Paolo D.
10 mesi fa"Splendid dining experience, delicious pizza with highly digestible doughs. The Pizza Professor's hospitality makes it extraordinary."
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Every dough is crafted with utmost passion and organic flours. Give us 30 seconds: your 5-star review supports Antonio and the whole staff!