Our story
Job and the team
Owner Job Merten earned his BSc in Physics at Radboud University before working in finance. A pizza oven given as a Christmas gift set him on a new path: he baked pizzas at home for friends and family until the hobby became a new career. In Naples, he took a course in Neapolitan pizza and explored dough and fermentation. He brings that curiosity to De Deegsmid, where he and the team work together to make exceptional pizza and give every guest a warm welcome.
A new chapter on the Waalkade
People have gathered to eat and drink at Waalkade 66 for years. In 2026, that tradition began a new chapter with De Deegsmid. The characterful building, conservatory and terrace set the scene for an evening by the River Waal. Inside, warm colours and a contemporary interior create a relaxed atmosphere; outside, you look out over the water. A place to share a meal, catch up and take your time over a pizza and a good drink.
It all starts with the dough
We make our own dough every day and give it at least 48 hours to ferment. We then shape each pizza by hand and bake it in around 90 seconds in our electric stone oven at 480°C. We deliberately keep the menu small so we can give flavour, ingredients and preparation our full attention. From the first dough ball to the last drink, care and attention go into everything.
