Website for a Neapolitan pizzeria
A Neapolitan pizzeria's website has to say in three seconds what makes it different: the dough, the oven, the bake. Short menu, allergens per pizza, direct ordering — and the proving time written out, because nobody lies about that.
What a Neapolitan has to show
Customers aren't comparing pizzas, they're comparing promises. A Neapolitan sells on method, and the method has to be visible before the menu: proving, flour, oven, bake. Three lines will do — but they belong at the top, not inside an "about us" tab.
- A short menu. Five to eight pizzas. A long menu contradicts everything you've just said about the dough.
- The exact names — San Marzano DOP, fior di latte, buffalo mozzarella DOP. People search those words, and Google reads them as a specialisation signal.
- The oven, visible. If it's wood-fired that's the argument, not a footnote.
- Real service times, because a Neapolitan is baked to order and you don't serve all afternoon.
- AVPN membership, if you have it — one of the few certifications a customer actually recognises.