Authentic Neapolitan Pizza in Florence City Center
“Osteria Il Pizzaiuolo” is a renowned Neapolitan pizzeria in Florence city center, located on one of the most charming and central streets, Via dei Macci. Just a short walk from the Sant’Ambrogio market and close to Piazza Santa Croce, our restaurant is the perfect choice for anyone looking for a Neapolitan restaurant near Santa Croce in Florence. Our entrance, marked by a historic doorway, welcomes guests into a warm and authentic setting, where tradition and atmosphere come together to create a truly unique dining experience in the heart of Florence.
The interior offers a cozy and inviting ambiance, ideal for both relaxed dinners and quick lunches. As a true Neapolitan pizzeria in Florence city center, we specialize in wood-fired pizza, prepared according to traditional methods. Our menu features a wide selection of Neapolitan pizzas, along with classic Italian first and second courses, all made with carefully selected, high-quality ingredients.
If you are searching for the best Neapolitan pizza in Florence city center, “Osteria Il Pizzaiuolo” is the perfect destination. Here you can enjoy authentic specialties such as margherita, marinara, fried pizza, and more, all crafted with passion and respect for tradition.
Experience a true corner of Naples in Florence, where quality food, genuine flavors, and attentive service define every visit.
Our Neapolitan Pizza
The dough
The original dough for Neapolitan pizza requires only four ingredients: water, flour, brewer's yeast, and salt. For our dough, we use only the best products (Caputo flour, fresh yeast).
After mixing, we cover the dough with a damp cloth and place it in a draft-free area (as wind is its worst enemy) until it has doubled in size; this phase is called "puntata." Then, we shape the dough into "staglio" balls, which are about 250-280 grams, and let them rise for another 24 hours. We take great care in this process, moving them to the fridge when necessary, depending on the climate and humidity, to ensure the best possible rise.
The Stretching
The stretching of the pizza is a crucial step for the successful outcome of the final product. The dough should be placed in the oven when it is sufficiently relaxed and risen. We can tell this because it stretches easily without resistance, thus avoiding the spring-back effect.
In this phase, we shape the pizza, aiming for it to be as round as possible, and especially, we push the air inside the dough towards the crust, so that it increases in volume, giving the characteristic shape to the Neapolitan pizza with a raised edge of 1 or 2 cm.
The entire stretching process must be done with the hands; no other tools are allowed.
The Cooking
L’ultima fase, ma non meno importante è quella della cottura. Per una pizza napoletana doc il forno deve essere a legna, il nostro è un Valoriani, tra i migliori, il fuoco deve essere posizionato sulla sinistra guardando il forno, questo per favorire la circolazione dell’aria calda al suo interno in maniera uniforme (senso orario). La bocca del forno non deve essere dritta, ma leggermente obliqua per non favorire lo scontro di correnti opposte che abbasserebbero la temperatura in alcune parti del forno stesso.
The ideal temperature is 485 degrees, and the cooking time is between 60 and 90 seconds, until the crust has taken on the typical 'leopard spot' coloring.
An authentic Neapolitan pizza never has a uniform color; this would indicate either a low oven temperature or, worse, poor dough fermentation.
Order online
Want to enjoy our specialties in the comfort of your own home?
Available for both takeout and delivery!
Staff
Fefè
Pizza Maker
Maurizio
Pizza Maker
Siavish
Sala Brigade
Francesca
Sala Brigade
Simona "Taighera"
Sala Brigade
Luna
Sala Brigade
Riccardo "Cipo"
Sala Brigade
Sacha
Kitchen Brigade
Vincenzo
Pizza Maker
Book a table
Book now!
