In preparation.

Where the oven burns,
no one stays a stranger.

Pizza that connects. Two pizza ovens, a van, an expedition trailer in tow. From Vienna across all of Europe – six seasons, 47 countries. Wherever I stop, the oven goes on – and the pizza comes a portafoglio, folded and eaten by hand, for free.

See the route Follow on YouTube

One world. One oven. Infinite slices. Every dot a country, every colour a season.

The world is round, so is the pizza – but the taste knows no borders.

Why pizza? Because it does what politics often can't.

  • No corners. No hierarchies.

    A pizza has no head of the table and no reserved parking. In front of the oven there are no VIPs. You stand in a circle, tear off a slice, and suddenly strangers share more than food – they share a real moment.

  • The lowest common denominator.

    Show me someone who doesn't like pizza. Exactly. It speaks every language, doesn't ask where you're from or what's in your account, and melts differences away faster than the mozzarella in the oven.

  • A cosmic wonder.

    Galaxies are round. Planets are round. And whoever invented pizza made it round too. No coincidence. Eight planets, hundreds of moons, zero pizzas. The universe is pretty empty – we've got the dough. If that's not a reason to drive it across Europe, what is?

  • Exclusive to Earth.

    We checked: there are no San Marzano tomatoes on Mars. Pizza is a purely earthly privilege. That calls for a celebration – ideally on a journey right across the continent.

  • ConnectionWhere things are shared, the conversation begins – across every border.
  • SimplicityDough, fire, an open smile. That's all it takes.
  • GenerosityPizza that's given away tastes best.

Round like the world. Open to everyone.

A pizza in the stone oven, flames licking up the side

One dough. A thousand encounters.

Pizza is more than food. It's a reason to stop – a table where, all of a sudden, everyone is equal. At the heart of it is a real Neapolitan pizza – light, with a long dough rise, baked in seconds in the oven. Not fast food, but craft: a dough that was allowed to breathe, honest ingredients, fire.

And this is how it reaches you: a portafoglio. Naples' street classic – the pizza is folded twice, wrapped in paper and eaten by hand. No plate, no cutlery – the table is wherever you're standing. You stand, you eat, you talk. Just right for a square full of strangers who won't stay strangers for long.

  • At least 24 hours of rest The dough ferments slowly. That makes it aromatic and easy to digest.
  • High hydration Lots of water in the dough, hence the airy crust.
  • Fior di latte The mozzarella made for pizza: holds its shape, no excess water.
  • San Marzano tomatoes The sauce is nothing else.
  • A portafoglio Folded like a wallet, in paper, eaten by hand – that's how it's served at every stop.
  • Two ovens on board So nobody waits long, even on a crowded square.
  • Honest ingredients Bought fresh, short supply chains, as little fuss as possible.

Dough knows no borders.

Connection, fresh from the oven.

This journey isn't a sale, it's an invitation: to stop, to share, to start talking. With nothing but dough, fire and a little time.

No fixed schedule, just one direction: out to the people. From town to town, from square to square – from Vienna in six seasons across all of Europe, to small towns, village squares and market places. Wherever I stop, the oven goes on – and the pizza is free. As an invitation, not as business. Rich or poor makes no difference: at the table, we're all equal.

Every stop a new encounter. More than street food – it's where people meet. And all of it is captured, week by week – so you can be there too, even when you're not on the spot.

  • 6seasons
  • 47countries
  • Viennastart and finish
  • freepizza, at every stop
  1. Season 1

    Northern Europe

    🇳🇴 Norway, 🇸🇪 Sweden, 🇩🇰 Denmark, 🇫🇮 Finland, 🇮🇸 Iceland, 🇪🇪 Estonia, 🇱🇻 Latvia, 🇱🇹 Lithuania

    Scandinavia, the Nordic countries and the Baltics. 8 countries

  2. Season 2

    Western Europe

    🇫🇷 France, 🇬🇧 United Kingdom, 🇮🇪 Ireland, 🇳🇱 Netherlands, 🇧🇪 Belgium, 🇱🇺 Luxembourg, 🇲🇨 Monaco

    Shaped by the Atlantic and by historical and political ties. 7 countries

  3. Season 3

    Central Europe

    🇩🇪 Germany, 🇦🇹 Austria, 🇨🇭 Switzerland, 🇵🇱 Poland, 🇨🇿 Czechia, 🇸🇰 Slovakia, 🇭🇺 Hungary, 🇱🇮 Liechtenstein

    The continent's central link, closely interwoven economically. 8 countries

  4. Season 4

    Southern Europe

    🇪🇸 Spain, 🇵🇹 Portugal, 🇮🇹 Italy, 🇸🇲 San Marino, 🇻🇦 Vatican City, 🇦🇩 Andorra, 🇲🇹 Malta

    The Iberian and Italian peninsulas and the western Mediterranean. 7 countries

  5. Season 5

    South-Eastern Europe

    🇬🇷 Greece, 🇧🇬 Bulgaria, 🇷🇴 Romania, 🇷🇸 Serbia, 🇭🇷 Croatia, 🇸🇮 Slovenia, 🇧🇦 Bosnia and Herzegovina, 🇦🇱 Albania, 🇲🇰 North Macedonia, 🇲🇪 Montenegro, 🇽🇰 Kosovo, 🇨🇾 Cyprus, 🇹🇷 Türkiye (European part)

    A historically and culturally diverse region, often equated with the Balkans. 13 countries

  6. Season 6

    Eastern Europe

    🇺🇦 Ukraine, 🇧🇾 Belarus, 🇲🇩 Moldova, 🇷🇺 Russia (European part)

    The largest region by area, stretching all the way to the Urals. 4 countries

The exact stops take shape on the road – and with your suggestions. Am I passing your way?

A day on the road.

Free doesn't mean effortless. Behind every pizza given away is a day that starts long before the first guest – and ends long after the last.

  1. The day before
    Making the dough. Flour, water, salt, a hint of yeast – kneaded, then at least 24 hours of rest. What gets baked today began yesterday.
  2. Early
    Portioning the dough, ball by ball. Checking water and gas, checking the cooling, buying ingredients – fresh, locally.
  3. Morning
    Setting up. Driving to the square, manoeuvring the trailer, positioning the ovens, laying out the work surface, power and water. Then: oven on! To over 400 degrees.
  4. Noon to evening
    Baking. One pizza after another, each stretched by hand, 90 seconds in the oven, folded, handed over. Talking, listening, baking on – as long as people come and there's dough left.
  5. Evening
    Packing down. Letting the ovens cool, cleaning everything, disposing of water, refilling gas, stowing the tools. And making tomorrow's dough.
  6. Night
    Going through the footage, editing, uploading. Checking van and trailer: tyres, oil, water, batteries. Planning the next day's route.
  7. Next morning
    All over again. A different place, different people, the same oven.

Where I am right now.

A journey across all of Europe: free pizza, real encounters at the table, documented week by week. Still at home near Vienna. The plan is set, the six seasons are set, now comes the fitting-out. Once I set off, this is where you will find the current stop – and where the oven burns next.

I am Philippe. Pizza baker, tech nerd and camera operator in one person. I drive, manoeuvre, bake and film myself – and edit on the road what you then watch on YouTube.

Status

  • Route six seasons, 47 countries, starting in Vienna
  • Vehicle van with expedition trailer in tow
  • On board two pizza ovens and a dough mixer
  • Camera & drone supplied by Medialive
  • Start date to follow

Want to know when it starts? Subscribe to the channel – the first episode arrives with the start.

There is room for everyone at the round table.

Be part of it. This journey lives on people who take part – whether you bring me to you, follow along online or simply say hello. Every way is welcome.

  • Am I passing your way?

    Village, club, school, fire brigade, parish, neighbourhood: anyone along the route who wants to add something good is invited. I stop by, bake free pizza, and your story becomes part of the journey.

    Request a stop

  • Follow the journey

    Subscribe to the channel and be there at every stop – week by week, from anywhere.

    Subscribe

  • Say hello

    An idea, a suggestion for a stop, or simply a hello? Write to me – I'd love to hear from you.

    info@pizzafuerdiewelt.com

Suggest a stop

Tell me where you are and who would be happy about pizza. I usually reply within 24 hours.

Two paths, one fire.

Discover the project – or help carry it. Both keep the oven burning and bring people together. As someone who likes the idea, or as a company that wants to be part of it.

The pizza is free. Everything else isn't. Pizza for free. Fueled by you. Every contribution keeps the oven burning and brings the next stop closer. Thank you for being part of it.

What a month on the road costs:

  • Flour, tomatoes, cheesefor every pizza given away – day after day
  • Gasfor two ovens that reach over 400 degrees every day
  • Dieselfor a van with an expedition trailer, across 47 countries
  • Ferriesto Iceland, Ireland, Great Britain, Malta and Cyprus
  • Maintenance and spare partsovens, dough mixer, cooling, trailer, van
  • Pitches, water, powernew at every place
  • Insurancefor vehicle, equipment and operating on the road
  • Camera and dataso an episode reaches you every week

Support the journey

Via PayPal, any amount. PayPal only loads when you press the button – nothing from PayPal is loaded before that.

Together, we make more possible: want to join as a company or funding body? Write to me – then we talk about visibility on the journey.

A slice of the journey, every week.

The whole journey – all six seasons – is recorded week by week and shared on YouTube. Be part of it, even when you're not on the spot: at every stop, every oven, every encounter.

@FlipventureAT Subscribe
The first episodes arrive when the journey begins. Subscribe so you don't miss any.

The eyes of the journey. Cameras, drones and the necessary hardware come from the media agency Medialive – so that a piece of the journey reaches you from every stop.

More about Medialive

From the oven, straight to the heart.