Our Story
The tradition and passion behind Pizza Napolitano
Our Heritage
Pizza Napolitano was founded in 1952 by the Esposito family, who brought their authentic recipes directly from Naples to share the true taste of Neapolitan pizza with the world.
For over 70 years, we have remained committed to the traditional methods and recipes that define authentic Neapolitan pizza. Our dough is made daily using only flour, water, salt, and a small amount of yeast, then left to rise for at least 24 hours.
We import many of our ingredients directly from Italy, including San Marzano tomatoes grown in the volcanic soil near Mount Vesuvius and authentic fior di latte mozzarella. Our wood-fired oven, built by Neapolitan artisans, reaches temperatures of 485°C, allowing us to cook our pizzas in just 60-90 seconds, resulting in the perfect combination of a soft, chewy center and charred, crispy exterior.
Our Philosophy
At Pizza Napolitano, we believe in preserving tradition while embracing quality
Authenticity
We stay true to the traditional Neapolitan methods and recipes, honoring the heritage of pizza-making that has been recognized by UNESCO as an Intangible Cultural Heritage.
Quality
We use only the finest ingredients, many imported directly from Italy, and prepare everything fresh daily to ensure the highest quality in every pizza we serve.
Passion
Our pizzaiolos are trained in the traditional Neapolitan techniques and approach their craft with dedication and passion, treating each pizza as a work of art.
Meet Our Team
The passionate people behind our authentic Neapolitan pizzas
Antonio Esposito
Head Pizzaiolo
Born and raised in Naples, Antonio brings over 30 years of experience in traditional Neapolitan pizza-making.
Maria Rossi
Chef & Owner
A third-generation member of the founding family, Maria ensures that every aspect of Pizza Napolitano stays true to its roots.
Luca Bianchi
Sous Chef
Trained in Italy, Luca specializes in creating the perfect dough and selecting the finest ingredients for our pizzas.