Bowie Pizza celebrates grand opening in Gainesville

New restaurant showcases two-day fermented dough and Brazilian-inspired flavors

Jan. 28, 2026 at 10:55pm

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Bowie Pizza, a new eatery in Gainesville, Florida, celebrated its grand opening on Wednesday, January 28, 2026. The restaurant is showcasing a two-day fermented dough process and Brazilian-inspired flavors that set it apart from other pizza restaurants in the area. Owner Eric de Atayde Lencioni, who is originally from Brazil, said the restaurant's concept is influenced by both his background in the food industry and flavors he grew up with.

Why it matters

Bowie Pizza's unique approach to pizza-making, including its two-day dough fermentation process and use of the Brazilian cheese Catupiry, aims to differentiate it from other pizza restaurants in the Gainesville area. The grand opening marks an important milestone for the new business as it looks to establish itself in the local pizza market.

The details

Bowie Pizza's two-day dough fermentation process gives the crust a lighter texture and richer flavor compared to many traditional pizza places. The restaurant also uses Catupiry, a creamy Brazilian cheese that is uncommon in the U.S., to help create unique flavor profiles. In addition to pizza, the menu continues to evolve with plans to add new toppings, desserts, salads, and gluten-free options.

  • Bowie Pizza has been operating since March 2026.
  • The grand opening celebration took place on Wednesday, January 28, 2026.

The players

Eric de Atayde Lencioni

The 48-year-old owner of Bowie Pizza, who is originally from Brazil and has a background in the food industry.

James Davis

The 39-year-old manager of Bowie Pizza, who oversees the restaurant's operations.

Vinny Lencioni

The 15-year-old son of owner Eric Lencioni, who has been involved in the restaurant since its early days and learned the pizza-making process over the summer.

Lisa Clements

A 64-year-old Gainesville resident who returned to Bowie Pizza for a second visit to try more varieties of pizza.

Spencer Ziegler

A 30-year-old Alachua County resident who visited Bowie Pizza for the first time and tried multiple toppings, including pepperoni, pesto, and ricotta with meatballs.

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What they’re saying

“We opened (with) a soft opening to adjust, train the people and be better on the product. Now we are ready to make a ribbon cut.”

— Eric de Atayde Lencioni, Owner

“We cover the dough for about 20 minutes, then we ball it out and place it in dough trays inside our walk-in cooler. It sits there for two days and we don't touch it. After that, we take it out the day we're going to use it and let it rise for six to eight hours until it reaches the right temperature. Then we start making pizzas.”

— James Davis, Manager

“It's a whole technique. It's a whole process from making the dough in the back until it comes out as a pizza for a customer.”

— Vinny Lencioni

“This is just different. It's got a crispy crust and interesting flavors.”

— Lisa Clements, Gainesville Resident

“The crust was nice and soft, not too hard, not too crunchy. Just right.”

— Spencer Ziegler, Alachua County Resident

What’s next

Bowie Pizza plans to continue expanding its menu with new pizza toppings, desserts, salads, and gluten-free options in the coming months.

The takeaway

Bowie Pizza's unique approach to pizza-making, including its two-day dough fermentation process and use of Brazilian ingredients, sets it apart from other pizza restaurants in Gainesville. The grand opening marks an important milestone for the new business as it looks to establish itself in the local pizza market and provide customers with a distinctive dining experience.