Pizzeria Gregario owner and one-man pizza machine Greg Seymour churched out made-to-order wood-fired pizza for over a decade. His “slow food” approach was borderline obsessive, with a commitment to using organic stone-milled grain, slow fermentation for dough (sans commercial yeast), all mixed by hand. The results were a stunning, charred-crusted pizza served al fresco and without fuss, making Pizzeria Gregario one of Safety Harbor’s most beloved local haunts. Regulars will remember his signature “garlic schmoo” (garlic, olive oil, salt, lemon) for crust-dunking, but Seymour closed shop earlier this year, much to many’s dismay (occasionally, he bakes out of his homemade pizza oven at Sweetwater Organic Farm in Tampa). He said he’ll be back to practice his craft in November, “location to be determined.”
pizzeriagregario.com