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Murat Artukmaç, the chef and founder of Studio Pizza, graduated from Culinary Arts Department of Cesar Ritz Luzern School and worked as the chef of important restaurants in Switzerland and Turkey. Artukmaç, who studied at the Enzo Coccia Neapolitan Pizza School in Naples in 2019, returned to Turkey with the idea of founding Studio Pizza. Like Faruk Sade’s opening Siyah Beyaz in his family apartment on his return from Paris in 1984; Sera and Murat Artukmaç couple decided to share Artukmaç's knowledge and experience of pizza with the people of Ankara at the same place, through "Studyo Pizza".

Murat Chef, who gives particular importance to the ingredients he will use in order to offer pizza lovers a unique sourdough hybrid pizza that is free of any discipline at Studio Pizza, brings the flour produced from wheat that come from ancestral seeds and organic certified soils, also the tomatoes of ancestral seeds and his own special sourdough and specially filtrated alkaline water with the technique he learned from Enzo Coccia.

Artukmaç, who gives particular importance to authenticity in pizza, brought Bianchi Rapida and Acunto brands together in his kitchen for the first time in Turkey. The handmade double-armed Bianchi Rapida mixer is one of the oldest brands that has turned manual labor into mechanical labor in the bakery industry since 1912 and has been produced in Milan with a special color for Studio Pizza. And again, the handmade Acunto oven, which has been produced and designed by the family go under the same name in Naples for 4 generations since 1982, which can reach high temperatures and maintain it thanks to the Sorento stones it contains, is covered with Appiani mosaics special for Studio Pizza.

Murat Artukmaç, who has been an instructor chef for years and has trained many good chefs, will give pizza classes consisting of theoretical and practical information about pizza dough, preparation and cooking with Bianchi Rapida mixer and Acunto oven in his professional pizza workshop through which he will share his knowledge on pizza.

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