Things You Should Know About Stanziato’s

  • We do not serve slices
  • We are not your typical corner pizzeria yet we strive to make everyone feel as welcome as if it were their corner pizzeria (yet with fresher, healthier food!)
  • We source organic, clean & in-season ingredients from local farms and artisans whenever possible
  • We serve a 12″ thin crust, individual-sized artisanal style pizza, which is usually enough for one or two people, depending on your appetite
  • Our Italian-made wood fired oven cooks the pies in under four minutes at a temperature of 800+ degrees.  This allows the dough to spring, creating a crust that is crunchy on the outside, yet flaky and airy on the inside, and just a bit of char adds that smoky element.  The oven uses only natural, local hard wood as its fuel source.
  • All of our products are made in-house and prepared “from scratch”.  If you have to wait a little longer to receive your food, just remember we are not cooking with microwaves here.  Each menu item is skillfully prepared to order by our dedicated cooks.
  • Our flour is imported from Naples, Italy.  It is never enriched, bleached, or bromated (meaning it doesn’t have added chemicals and preservatives that can be carcinogenic).  Our flour is purely wheat berries that are slowly stone ground into flour, so not to damage the starch and protein.  This is 100% REAL wholesome flour.  We allow our dough to ferment for 2-3 days, which enables it to gain that light, airy texture and complex flavor also making it an easier product for you to digest.  Our pizza is truly a healthy, wholesome and nutritious product!

Things You Should Know About Chef & Owner, Matt Stanczak

Stanziato’s is a wood burning pizzeria, owned by chef Matt Stanczak, located in Danbury, Connecticut.  Here you will enjoy simple, fresh, delicious pizzas, salads and soups made with passion and artful skill.

After graduating from the Culinary Institute of America, Matt worked his way up through the ranks in the culinary world to become a New York Times and Zagat rated chef. While traveling throughout Italy and immersing himself in the culture and food scene, the inspiration behind Stanziato’s was born.  The simplistic artisan approach to making pizza while cooking with fire was an “eye opening” experience for Matt.

Having moved to Connecticut,  Matt thought that Danbury would be a good, untapped area to make the kind of pizza that he thought the area needed.   His vision was to create a relaxed, fun and inviting pizzeria that welcomes all walks of life.  The pizzeria is filled with personal touches that pay homage to his family, friends and ethnic upbringing. He is committed to using only the best seasonal, locally grown, organic ingredients whenever possible.  Matt has too much passion and personal pride to offer anything less.