About Viktor | Pretty Nice Dough

From Portugal
to your backyard

My pizza story didn't start in a kitchen, but at a surf resort in Peniche, Portugal. While we were organising surf trips, the resort had five pizza ovens ready for guests. With no training, but alongside a bunch of passionate foodies, we started baking pizzas. And I was hooked instantly.

During the covid period, surf trips stopped and I got the chance to give demos with Alfa Forni pizza ovens. I learned an enormous amount there. Not from books or the internet, but simply by standing next to people who'd been doing pizza for years. Real tips and tricks — the small things you only learn by doing.

After a year of demos, people kept asking me the same question: "Do you do catering too?" At first, the answer was no. Until I thought: why not, actually? That's how Pretty Nice Dough grew — from demos to catering, workshops and unique pizza nights. And now, five years and thousands of pizzas later, I do more than ever what I love most.

It all starts with the dough

"For me, the dough isn't just a part of pizza.
It's the foundation of everything."

Pretty Nice Dough says it all in the name: my obsession is the dough.

Good dough is airy on the inside, crispy on the outside, and full of flavour even without toppings. It's the canvas everything starts from. And when that canvas is right, everything you put on it just gets even better.

It sounds simple, but flour, water, yeast and salt can keep fascinating you endlessly. Hydration, proofing time, temperature, technique — every detail makes a difference. And that's exactly what makes pizza so interesting to me: you're never done learning.

I pass that passion on in my workshops too. I don't just want to show people how to bake pizza, but also help them understand why dough works the way it does. Because once you understand that, the real fun begins: experimenting further at home, practising, and developing your own style.

5 years Experience

200+ Events

6000+ Pizzas baked

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