Website for a Neapolitan pizzeria
A Neapolitan pizzeria’s website has three seconds to say what sets it apart: the dough, the oven, the bake. A short menu, allergens per pie, direct ordering, and the fermentation time written out, because nobody fudges that number.
What a Neapolitan place has to show
Your customers aren’t comparing pizzas, they’re comparing promises. A Neapolitan sells on method, and the method has to show up before the menu: fermentation, flour, oven, bake time. Three lines will do, but they belong at the top of the page, not behind an “About” tab.
- A short menu. Six to ten pies. A forty-item menu undercuts everything you just said about the dough.
- The exact names: San Marzano DOP, fior di latte, mozzarella di bufala, Caputo 00 if that’s what you use. People search those words, and Google reads them as a sign of what you specialize in.
- The oven, front and center. If it’s wood-fired and 900°F, that’s the pitch, not a footnote.
- Real service hours, because a Neapolitan pie is fired to order in about ninety seconds and eaten right away. Say whether you do takeout at all, and how you box it.
- AVPN certification, if you have it. It’s one of the few credentials a pizza customer actually recognizes.