Brasilia, Brazil – In a world brimming with choices, there stands a humble pizzeria in the heart of Brazil’s capital, where the essence of simplicity reigns supreme. Here, in a small shop worn by time, Enildo Gomes has crafted not just a pizza but a story—one of dedication, hard work, and the power of sticking to what you believe. With just three ingredients—cheese, sauce, and oregano—this pizzeria earns over R$280,000 monthly, more than 214 million Colombian pesos. And all of it is built on a single, unchanging pizza flavor.
“First, the cheese is laid on the dough. Then, the sauce flows gently over the cheese, and a final touch of oregano crowns the creation,” Enildo says, his eyes twinkling like the memory of long, laborious days. It seems like magic—the pizza, once pale and quiet under its cheese blanket, awakens as the red sauce spills over, drawing the eyes and hearts of those who come near. It is a pizza that speaks without needing to shout.
The Simplicity Behind a Six-Decade Success
There is a kind of poetry in doing one thing and doing it well. In 1960, Enildo, just a young man with dreams too big for his small town, ventured to Brasilia, hoping to carve out a future. With patience and persistence, he learned the ways of dough and flavor, choosing simplicity over extravagance. His mozzarella pizza, plain by most standards, stood tall in its humility.
“Simplicity is where the heart lies,” Enildo shares, leaning on the worn counter, his hands still strong from decades of kneading dough. “This pizza, she doesn’t need to dress herself up. You eat her cold, you eat her warm, and she will taste like home every time.”
The restaurant offers two sizes: the slice, which costs R$5, and the full pizza, with the slice being the most popular. “There was a time,” he says, “when I sold 3,000 slices a day.” Today, they still serve around 1,000 slices daily, each one a piece of history handed to the customers who stand in line, waiting.
Innovations Rooted in Tradition
And though some might be tempted to evolve, to add more toppings or introduce new flavors, Enildo’s pizzeria has remained steadfast. But it is not without its innovations. For those seeking something a bit more, there is the pizza double, a creation where two slices come together like a sandwich, sealing the cheese inside, protecting its warmth.
“People love it,” Enildo says with a chuckle. “It’s like the pizza hugs itself, keeping all the goodness in.” Alongside the pizza, mate frío flows freely, a cold and refreshing drink, the perfect companion for those who want a little something extra to wash down their slice.
A Life’s Work in Every Bite
As dawn breaks, Enildo is there. He is not a man to sit and watch others toil. He’s in the back, helping to make the dough, molding it with the same care he’s used for over sixty years. He opens the doors at 7 a.m., and by the time they close at midnight, the scent of melted cheese and baked dough lingers in the air, as if whispering stories to those passing by.
In the 1970s, when times were brighter and safer, they stayed open until 1 a.m. Now, as the city’s shadows grow longer and the nights less secure, they close earlier, but the spirit of the place remains unchanged.
What is the secret of Enildo’s success? He smiles softly, as if holding the secret close. “It’s simple,” he says, not boasting, not hiding. “It’s well done, and it’s quality. You keep it affordable, you keep it honest, and they will come. The people, they know.”
A Dream Realized
At 17, when he left Bambuí, Minas Gerais, with nothing but a dream, Enildo couldn’t have known the legacy he would build. Now, with 64 years of history behind him, he stands not just as a man who makes pizza, but as a symbol of what happens when you believe in the beauty of simplicity.
This pizza, with its cheese, sauce, and oregano, is more than food. It is a tradition passed down, a humble offering to the people of Brasilia, who come not just for a meal, but for a slice of something that feels like home. And in each bite, they taste the life of a man who dared to dream, and whose dream became reality—one simple pizza at a time.
