FRANKIES
FREDERIKSBERG

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UNLEASH THE FEAST

Pizza is not just pizza. Let's get that straight.

We go all in. Everything from interior design, the colors on the wall to the music (which is loud... on purpose). Exactly like we do with our pizzas. We are geeks - and super proud about it. We never feel that we are quite just "there" yet, and we are never satisfied. Meaning that we continuously test our dough. It's a science, you know. The same thing goes for toppings and crust dip. In short - we're chasing the ultimate pizza experience

Frankies Frederiksberg is the largest we've got. It is located only a few steps away from Frederiksberg Have. So who's up for a pizza picnic? 

With room for more than 100 people inside and just as many outside, the restaurant quickly turns in to quite a hot spot, when things are heating up on a weekend evening. Our outdoor seating is screaming for a cold one and freshly baked pizza on a hot summer day.

In Crust We Trust

IT'S NOT JUST PIZZA, DOUGH

ALL ABOUT NAPLES
Our pizza dough is inspired by the classic Neapolitan.
We use sour dough. Not yeast. For the taste.

THE KEY INGREDIENT
Tipo 00 flour. A super fine type of flour.
Makes the dough very elastic, gives the pizza a moist texture and a super airy look and feel.

LEOPARD SPOTS
Sometimes our pizza has dark spots on the crust, which is all on purpose. It's called leopard spots and gives an extra dimension of taste to the pizza.

SO THE DIFFERENCE IS?
Roman = Baked for longer (4-5 minutes), more crispy, more crust.
Neapolitan = Baked for shorter (ca. 1 minute), less crispy, more moist.

THAT’S HOT
We bake our pizzas at 400°c. The high temperature is what in the end defines the taste and texture - and that is what it is all about!