Pizzeria
Napz Pizzeria Napoletana
Napz opened in Rosebank in June 2025 under owner Enrico Adinolfi, who trained in Naples, and its own account describes a slow-fermented dough (24-48 hours) baked in a wood-fired oven reaching roughly 485°C, with San Marzano tomatoes and fior di latte on the two foundational pies. It is a single-purpose pizza operation rather than pizza on a larger menu.
Why it is here
Napz opened in Rosebank in June 2025 under owner Enrico Adinolfi, who trained in Naples, and its own account describes a slow-fermented dough (24-48 hours) baked in a wood-fired oven reaching roughly 485°C, with San Marzano tomatoes and fior di latte on the two foundational pies. It is a single-purpose pizza operation rather than pizza on a larger menu.
What to order
pizza fritta, Margherita, Marinara
What we looked at
24-48 hour slow-fermented doughWood-fired oven at ~485°CSan Marzano tomatoesFior di latte mozzarellaOwner trained in NaplesPizza fritta on the menu