NEAPOL · PRAGUE 1
72-hour dough. A 450 °C oven.
We start with slow dough fermentation and finish with a short bake at a high temperature. Our recipes bring Italian ingredients together with a soft centre and airy crust.
Choose your pizzaTime for the dough
72 hours of slow fermentation
The dough is the starting point for every pizza. Slow fermentation and a short bake at 450 °C create a soft centre and airy crust. The precise ingredients vary by recipe and are listed in the menu.
Choose by ingredients
San Marzano · Fior di Latte
Explore tomato and cream-based pizzas, from Marinara and Margherita to recipes with burrata, ham or spicy salami. The individual pizza pages show their ingredients and declared allergens so you can make an informed choice.
Explore the pizza menu →In central Prague
Find us on Národní
Pizza Club NeapolMáj House of Fun
Národní 63/26
110 00 Prague 1
+420 725 312 500
pizzaclubneapol@gmail.com
Opening hours
- Monday–Thursday, Sunday
- 11:00–22:00
- Friday–Saturday
- 11:00–22:30
Choose collection at checkout and come to the address above. Current ordering availability and any temporary closure are shown in the order menu.
Practical information
Frequently asked questions
What makes Neapolitan pizza different?
A soft centre, airy crust and a short bake at a high temperature are its hallmarks. Our dough ferments slowly for 72 hours and we bake our pizzas at 450 °C.
Which ingredients do you use?
Our menu includes San Marzano D.O.P. tomatoes, Fior di Latte mozzarella and extra virgin olive oil. Check each pizza for its specific ingredients and allergens, as recipes vary.
Can I add extra toppings?
Yes. Select from the available extra toppings when choosing a pizza. Their prices are shown before adding the pizza to your basket.