A group of friends in Stockholm who shared a passion for making pizza founded Deglabbet. Their journey began at a friend’s summer house. They spent many weekends there perfecting their dough recipes. They ate pizza for breakfast, lunch, and dinner. They became convinced their recipe could stand out in Stockholm’s pizza scene. They began searching for a location to open their restaurant.
In 2021, amid the pandemic, they launched their first restaurant in Vasastan. They have since expanded to three locations across Stockholm.
Deglabbet’s philosophy is all about constantly experimenting and improving their dough recipes, hence the name “Deglabbet,” which translates to “The Dough Lab.” They draw inspiration from the traditional Neapolitan style for their pizzas, mixing classic toppings with uniquely Swedish flavors. For example, the “Tångromsdröm” (Seaweed Caviar Dream) pizza topped with traditional Swedish Västerbotten cheese and seaweed caviar, showcasing their innovative approach to pizza.
Deglabbet emphasizes quality over quantity; their menu is intentionally limited, offering a curated selection of vegetarian, non-vegetarian, and vegan options. Each restaurant also features a unique “house pizza” that varies depending on the location.
Deglabbet stresses the importance of a great dough as the foundation of a great pizza, constantly tweaking their recipe to achieve perfection. Their menu, though compact, is always evolving. This commitment to quality and innovation makes Deglabbet a must-visit for pizza enthusiasts exploring Stockholm.
Website: https://www.deglabbet.se/
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