From a Paris music classroom to the heat of a live-flame oven, Gabriel Reboul has rewritten the modern pizzaiolo’s playbook. What began as a family call to help open a restaurant—and a no‑show pizza chef—became a relentless self-taught journey that’s earned him more than two million followers and a reputation for marrying French sensibility with Neapolitan rigor. In this candid Q&A, Reboul talks long-fermentation magic, gear without the hype, his favorite pie (and why it’s still the Margherita), and the humility that comes from meeting the greats in Naples. The lesson running through it all: pizza has no ceiling—only curiosity.
1. From Music to Pizza: How Did That Happen?
I started as a music teacher in Paris, but one day my father asked me to open a restaurant with him. Tired of the Parisian stress, I accepted.
When the restaurant opened, our pizza chef didn’t show up, so I jumped in with zero experience. Years later, still without a replacement, I experimented with recipes daily. My girlfriend suggested sharing my creations on social media. Thanks to her, I posted consistently, and buzz by buzz, I reached 2 million followers across platforms.
2. What Makes Your 24-Hour Dough Special?
Slow fermentation is magical. Long-fermented dough develops far more flavor and complexity than fast-rising doughs. After hundreds of tests, I realized this method truly elevates a pizza.
3. Three Toppings for Life?
Simple: Tomato, Mozzarella, Basil (and a drizzle of olive oil!).
4. The Latest Lesson in Pizza Craft
At a high level, learning pizza is about sensitivity and attention to detail. I recently went to Naples and met some of the world’s greatest chefs. I learned how they work and gained humility, realizing there’s always room for improvement.
5. Common Mistake Home Pizza Makers Make
Stretching dough directly on the pizza peel often makes it stick. Tip: Have all toppings ready, stretch the dough, add toppings quickly, then slide it into the oven.
6. Flavor or Design First?
Flavor first. If it looks dull, I tweak visually. With natural ingredients, the result usually looks great anyway.
7. Biggest Influence
I’m mostly self-taught, but meeting Peppe Cutraro was pivotal. He encouraged me to explore Neapolitan pizza, blending modern approaches with tradition.
8. Favorite Pizza Ovens
- Professional: For “Nenni ma foi,” I chose a gas and wood Marana oven for live flame. For “Pizza Gabriel,” an electric Moretti Neapolis gave uniform, impressive results.
- Home: Today, almost any brand is high-quality. It’s mostly about your needs and budget.
9. If Instagram & TikTok Disappeared
I’d focus on restaurants and ephemeral creations, connecting with people more intimately.
10. French Flair Meets Neapolitan Tradition
France and Italy both have rich gastronomic heritages. I love playing with the seasons and combining flavors from both countries.
11. Secret Recipe?
No secrets. I’ve always shared what I know because I’ve been stuck many times myself.
12. Non-Negotiable Ingredients
The pillars are: flour, mozzarella, and tomato. Quality is crucial.
13. Favorite Pizza Creation
My personal favorite creation:
- Base: Butternut squash soup, Fior di latte mozzarella, steamed green asparagus with Espelette pepper
- After baking: Bresaola, Stracciatella, toasted pine nuts, basil
14. Go-To Late-Night Snack
I prefer a plate of pasta over sweets in the evening.
15. Must-Visit Pizzeria Outside France
Salvo in Naples — less famous but highly respected among pizza aficionados.
16. Funniest Masterclass Moment
A student over-blended pesto for 5 minutes, making it thick and compact. I’d never seen that happen before!
17. Toughest Pizza Challenge
Making pizza with Guy Savoy in Paris: dough had to be ready in an hour using a pastry mixer, aiming for the same result as my long fermentation doughs. Stress was high!
18. The Future of Pizza (2025)
I predict contemporary Neapolitan style will dominate visually, though pizza Romana is also growing.
19. Moment You Knew Pizza Was Your Life
After four years of never finding a replacement, I realized pizza was my path. Social media, travel, and meeting new people helped me embrace the profession fully.
20. Message from Pizza to the World
Pizza knows no limits — only your imagination sets the boundaries.
Reboul’s philosophy is disarmingly simple: respect the pillars flour, mozzarella, tomato hen let seasonality and craft do the talking. Whether he’s tending a live flame in Belfort or shaping dough for a one-hour sprint in a Paris kitchen, the throughline is curiosity, repetition, and restraint. If you’re chasing better pies at home, his advice holds: prep first, move fast, and never stop refining. The rest buzzes, followers, even masterclasses tends to take care of itself when the pizza is honest.
