Gio Focaccia Dough® Story

Two people walking down Sicilian street narrow alleyway between tall buildings with balconies.

ABOUT GIO — THE MAN BEHIND THE DOUGH

From Palermo to England — a life shaped by family, food, and passion.

I was born in Palermo, Sicily, in a family where food wasn’t just something you ate —it was love, tradition, and survival. The smell of fresh bread, the sound of my mother cooking, and my Nonno’s stories shaped everything I am today.

Gio sitting on a ledge in an urban setting with people and buildings in the background

At 15 years old, I arrived in England alone, with no money, no English — only hard work and determination. From washing pots to learning the craft of pizza and dough, every day was a new lesson. I fell in love with dough, fermentation, aroma, texture — the science and the soul of Italian baking.

Gio making a pizza in a kitchen setting

A LIFE OF DOUGH & TRADITION

For more than 40 years, I worked in kitchens, bakeries, pizzerias, and food factories.

I learned biga, focaccia, pizza napoletana, slow fermentation, proper hydration, and the true meaning of authentic Italian dough.

Black and white portrait of a Giovanni with against a black background

WHY I CREATED GIO FOCACCIA DOUGH®

I wanted to bring something real to people’s homes — not supermarket dough, not factory dough, but real Italian dough made properly, fermented slowly, frozen fresh, and delivered with love. Something families could use easily and still taste the heart of Italy.

Giovanni in a brown suit sitting at a table with a serious expression.

MY PROMISE TO YOU

Every focaccia, pizza base, and dough ball is made with the same honesty and care I learned as a boy in Sicily.

No shortcuts. No secrets. Just passion, tradition, and quality.

Thank you for supporting my journey.

— Gio Pillitteri