Pizzería Masarte Pizza & Beer

A neighborhood pizzeria built around the dough

In Laguna de Duero, Masarte puts its attention on the foundation of the pizza: dough made with Castilian flour and fermented for at least two days. That longer rest gives the kitchen time to develop the base before it meets the oven, while the restaurant says it prioritizes local ingredients in its recipes and is part of the Alimentos de Valladolid program.

The pizzeria opened in 2018 and moved to a larger space in 2025. The current restaurant has two dining rooms and a terrace, with a wood-and-gas oven at the center of its operation. Guests can reserve a table or order pizza to take away, making it a practical choice for an unhurried meal or a night in.

What to know before ordering

Masarte also lists gluten-free options. Anyone with celiac disease or a serious sensitivity should ask the restaurant directly about preparation and cross-contact before ordering, since the availability of an option alone does not establish how it is handled. The restaurant’s focus on slow fermentation, regional flour, and a broader dine-in space gives it a distinct place in Laguna de Duero’s local food scene.