Wikipizza is the Sardinian pizzeria built for those who love the flavours of our island. Every dish is created and prepared by Vittorio and Paola, and every ingredient is hand-picked to give you the very best!
What makes our pizza special? At Wikipizza you'll taste the True Pizza of Sardinia, designed and prepared by Vittorio, a pizzaiolo with over 30 years of experience.
If you're looking for a refined, formal restaurant, this is not the right place...
...but if your goal is to discover the authentic taste of our island
wrapped in a pizza, in a family atmosphere, then this is the place for you!
We've selected the best traditional Sardinian products to create unique pairings that tell every side of Sardinia.
The dough you'll taste is the result of 30 years of continuous research and experimentation.
The long fermentation, often more than 48 hours, and careful handling give us a dough with the perfect texture.
Lightness is guaranteed thanks to highly digestible Sardinian milk and a very small amount of extra-virgin olive oil.
Finally, baking on stone in our wood-fired oven gives the pizza that crispy edge our customers love.
Wikipizza is always evolving. Our pizzas change with the seasons — come and discover them.
Our ingredients are carefully chosen so you can discover the very best of our region.
A plant-based cheese maker in the heart of Sardinia.
Veghu® is the first reference centre in Italy for research, training, production and sale of 100% plant-based cheeses. It's also a community supporting amateurs and professionals as they take their first steps in the field, providing raw materials, tools, accessories, know-how and everything needed to start the journey.
Premium-quality wheat flour.
Our flour is the result of years of research and tuning to find the right product for the perfect pizza. It's milled by Molino Quaglia, wholemeal, and entirely stone-ground using the proprietary Augmented Stone Milling process.
Myrtle-cured Lardo, made entirely in Dorgali.
Larderia Palitta in Dorgali is Sardinia's first lardo curing house. The lardo is aged for 7 months in Sardinian marble basins and flavoured with myrtle: the result is unique — a refined, delicate, savoury cured meat, and entirely Sardinian.
'Taedda' from real Sardinian milk.
Our Taedda comes straight from Latteria Lacesa. It's a stretched-curd provoletta in the finest cheese-making tradition of Bortigali, made from whole Sardinian cow's milk from free-range pastures in the Marghine region, rich in native forage essences.
Exquisite Sardinian cured meats.
The Fratelli Puddu farm in Oliena produces some of Sardinia's most famous cured meats, including our pancetta tesa: from Sardinian-raised pigs on a controlled, healthy diet. Try it on our Froriu and Dolmen pizzas.
100% organic eggs from Villacidro.
Our eggs come from a small farm in Villacidro that is 100% organic. The hens are of course free-range, in the beautiful Monte Linas area in the heart of Campidano.
The most famous spreadable cheese in Sardinia.
'Muflonè' is a famous cheese spread made by the Caseificio di Dorgali by blending selected pecorino cheeses, following the Cremeria's own personal recipe. We pair it with aged salsiccia and onions on our Muflone pizza.
One of Dorgali and Sardinia's great food excellencies.
The Caseificio di Dorgali has been making some of Sardinia's most famous cheeses since 1972. We've recently added the 'Froriu' to our menu — a blue goat's-milk cheese with a very distinctive flavour. A must try!
A 100% Sardinian mozzarella with no preservatives.
For our pizzas we've chosen something special: Fior di Latte Mozzarella, made from 100% Sardinian cow's milk, completely preservative-free. Try it!
The first certified Sardinian mussels.
In summer you can try our Nieddittas pizza, topped with the special Sardinian mussels grown in the Gulf of Oristano — the first mussels in Italy to receive the official 'Product Certification'.
Wikipizza is open every day for lunch and dinner!
| Monday: | 12:00 – 15:00 | 18:00 – 23:00 |
| Tuesday: | closed | closed |
| Wednesday: | 12:00 – 15:00 | 18:00 – 23:00 |
| Thursday: | 12:00 – 15:00 | 18:00 – 23:00 |
| Friday: | 12:00 – 15:00 | 18:00 – 23:00 |
| Saturday: | 12:00 – 15:00 | 18:00 – 23:00 |
| Sunday: | 12:00 – 15:00 | 18:00 – 23:00 |
4.5 out of 5 with 658 Google reviews. A recent selection:
«Excellent gluten-free pizzas and a wide choice of vegan options. The staff is friendly. All the ingredients are local and showcase Sardinia's territory and traditions.»
«Amazing pizza, I had it gluten-free and lactose-free and it was outstanding. I came back after a few months because I remembered how much I had liked it.»
«I finished the whole pizza. I usually only eat half. Excellent dough, top-quality ingredients at very honest prices. Friendly staff and a welcoming atmosphere. Highly recommended.»
«Five of us had dinner with different pizzas. Perfect dough, traditional toppings, we left very satisfied. Excellent ingredients. Definitely try the Sardinian pizzas.»
Wikipizza is one of the first Sardinian pizzerias where you can comfortably order ONLINE!
Wikipizza is in Via La Marmora 87, in Dorgali (NU), Sardinia. We're on the main road to Cala Gonone, opposite the elementary school, with easy parking.
Wikipizza is open Monday, Wednesday, Thursday, Friday, Saturday and Sunday, from 12:00 to 15:00 and from 18:00 to 23:00. We're closed on Tuesdays.
Yes. At ordini.wikipizzadavittorio.it you can order online for both home delivery and takeaway, paying directly by card, Apple Pay or Google Pay. It's a proprietary system, unique in Sardinia for an independent pizzeria.
Yes. Wikipizza has a dedicated Sardinian Vegan menu with 100% Sardinian plant-based ingredients (Veghu cheeses, plant-based mozzarella, etc.) and offers gluten-free pizzas on request.
We only select Sardinian short-supply-chain products: myrtle-cured lardo from Larderia Palitta in Dorgali, cheeses from Cooperativa Dorgali Pastori, Fior di Latte mozzarella from Arborea, certified Nieddittas mussels, cured meats from Fratelli Puddu, organic eggs from Villacidro. The dough is made with sourdough starter, fermented for 48+ hours, and baked on stone in a wood-fired oven.
Booking is recommended, especially in high season (June–October). Call us at +39 349 074 2413 or use the online ordering system for takeaway and delivery.
