Authentic Italian pizza made with passion and tradition
Pizzaiolo was born from a passion for authentic Italian pizza and a desire to bring the true flavors of Naples to the UK. Our journey began in 2015 when our founder, Marco Rossi, decided to share his family's traditional pizza recipes that had been passed down through generations.
After years of training in Naples, learning from master pizzaiolos and perfecting his craft, Marco returned to the UK with a vision: to create a pizzeria that honored the traditions and techniques of authentic Italian pizza making while using the finest local and imported ingredients.
Today, Pizzaiolo has grown into a beloved local institution, but our commitment to quality and authenticity remains unchanged. Every pizza we make is crafted with the same care, passion, and respect for tradition that has defined us from the beginning.
We are passionate about pizza and bring that enthusiasm to every aspect of our business, from recipe development to customer service.
We stay true to traditional Italian methods and recipes, honoring the heritage and craft of Neapolitan pizza making.
We use only the finest ingredients, from our imported Italian flour to locally sourced produce, ensuring every pizza meets our high standards.
We believe in being open about our ingredients, our processes, and our business practices, building trust with our customers and community.
Head Chef
Sofia brings 15 years of culinary experience from some of Italy's finest restaurants. Her creativity and attention to detail ensure that every dish meets our high standards.
Manager
Elena oversees day-to-day operations and ensures that everything runs smoothly. Her warm personality and commitment to customer satisfaction have helped build our loyal clientele.
Founder & Master Pizzaiolo
Marco founded Pizzaiolo with a vision to bring authentic Neapolitan pizza to the UK. His dedication to traditional methods and quality ingredients sets the standard for our restaurant.
Sous Chef
Lucia's culinary creativity shines in our seasonal specials and her attention to detail ensures consistency in every dish that leaves our kitchen.
Pizzaiolo
Antonio trained under Marco and has mastered the art of perfect pizza dough. His skill at the wood-fired oven produces the authentic Neapolitan crust that our customers love.
At Pizzaiolo, we believe that great pizza comes from a combination of quality ingredients, traditional techniques, and a passion for the craft.
Our dough is made daily using imported Italian "00" flour and undergoes a 24-48 hour fermentation process, which develops its complex flavor and light, airy texture. We cook our pizzas in a wood-fired oven at temperatures reaching 900°F, creating the perfect char and leopard-spotted crust that is the hallmark of authentic Neapolitan pizza.
We source our ingredients carefully, using San Marzano tomatoes for our sauce, fresh fior di latte mozzarella, and a combination of local and imported toppings that complement rather than overwhelm the pizza.
This dedication to quality and tradition is what sets Pizzaiolo apart and keeps our customers coming back for more.