Restaurant
Napoli Contemporanea
Owner Rocco Pezzullo has made pizza since he was 18, and this is his second Auckland pizzeria — which is why Auckland is no longer a single-address story in this guide. The pizzeria's own account of its pizza is 'a contemporary Napolitan pizza fired up in just 90 seconds,' alongside a traditional 'a rota e carretta' style.
Why it is here
Owner Rocco Pezzullo has made pizza since he was 18, and this is his second Auckland pizzeria — which is why Auckland is no longer a single-address story in this guide. The pizzeria's own account of its pizza is 'a contemporary Napolitan pizza fired up in just 90 seconds,' alongside a traditional 'a rota e carretta' style.
What we looked at
Pizzaiolo making pizza since age 18Pizza cooked in 90 seconds, per the restaurant's own descriptionTwo named styles on the menu: 'a rota e carretta' and a contemporary Napolitan