Born out of a love for great pizza and good times, Pizza Shed has become a standout name in Cape Town’s food scene. Founded by friends James Williams and Tando Bavuma during the turbulence of the Covid-19 pandemic, the brand has since grown into a thriving business that celebrates quality, community, and unpretentious fun. Their philosophy is simple but uncompromising: use the finest ingredients, give the dough time to develop, and let skilled pizzaiolos do what they do best.
At the heart of Pizza Shed is their slow-proofed dough, left to ferment for a full 72 hours before being baked in blistering hot wood-fired ovens. The result is Pizza “Canotto” – a contemporary take on Neapolitan style, with airy, cloud-like crusts that are as easy to digest as they are to devour.
We visited the St James location for lunch and started with cocktails – a perfectly balanced whiskey sour for me, and a refreshing Aperol Spritz for my companion. Both were beautifully made, the whiskey sour crowned with a velvety foam and long lemon peel, while the spritz was as bright and crisp as any we’ve had in Cape Town, and certainly the best we’ve had for a while.
Coming in we were ravenous, so to settle our appetites, we ordered wood-fired artichoke hearts served with their signature bread, as well as a large Caprese salad. The bread deserves special mention: made with the same painstakingly crafted, slow-fermented dough as their pizzas, it was a highlight in itself – chewy, aromatic, and kissed by fire. The Caprese, meanwhile, let its quality ingredients do the talking: ripe tomatoes, fragrant basil, and thick chunks of fior di latte dressed simply in olive oil.
Choosing pizzas proved harder, but in the end we went for the Truffle and the Diavola. The Truffle pizza, with its combination of field mushrooms, Parmigiano Reggiano, and just the right touch of truffle oil, was indulgent without being heavy, the flavours perfectly in balance. The Diavola, on the other hand, offered a spicier experience: salami, caramelised onions, olives, and chilli oil, all layered on that beautifully charred, light-as-air base. The chilli oil didn’t overwhelm but instead delivered a satisfying warmth that lingered and chased away some of the winter chill.
We finished with a classic affogato, and it’s worth noting: this was no afterthought. The gelato was rich with genuine vanilla bean, and the espresso shot was bold and smooth – easily one of the best we’ve come across in the city.
Pizza Shed delivers on its promise: passionate craftsmen creating pizzas that are leagues above ordinary. Whether you’re grabbing a quick takeaway or sitting down to savour the full experience, it’s a must-visit for anyone serious about pizza. In a city brimming with dining options, Pizza Shed stands out not just for what’s on the plate, but for the joy and care that goes into every slice, so find the location that’s closest to you and give them a try.