Authentic
Pizza Napoletana from Dante's

Dante’s Pizzeria Napoletana was founded by Kevin Morris back in 2003. Kevin named his pizzeria after his Italian grandfather Dante, who taught him the magic of Italian flavours as he was growing up in the streets of London.

Moving to New Zealand, and missing the timeless flavours of his favourite pizzas, led Kevin to open his first pizzeria. The concept behind Dante’s has never changed. It’s a place to experience the authenticity of a craft that transports you to the streets of Napoli where food is genuine, honest and celebrated.

All Dante’s pizzas have a super light, fluffy crust with crispy, charred spots. Our sourdough is made exclusively with Nuvola Super flour that’s imported direct from Italy. The original fermentation methods and dough making techniques, introduced by Kevin back in 2003, have been continuously refined with techniques introduced by Enis Bacova, who joined Dante’s in 2013.

Today, Dante’s long fermented and highly hydrated sourdough is baked in handmade ovens we import from Naples. The result is a pizza like no other: Light and easy on the digestive system. With a range of toppings that are equally authentic, it’s a complete meal to be enjoyed at home or in one of our three Dante’s Pizzeria Napoletana locations in Auckland.

Our flour, cured meats, olives, cheeses and San Marzano tomato products are sourced direct from suppliers in Italy. Fresh herbs and toppings are delivered daily by our trusted providers. We make our own sourdough and allow it to ferment for at least two days so we can be sure it rises in the oven to create a light, spongy crust with seared ‘leopard spots.’ Nothing is left to chance.

We’ve spent two decades refining the craft of artisan pizza and building our networks to source the finest ingredients. Instead of an overlong menu with novelty pizzas and bizarre toppings, we concentrate on the Italian pizza classics – and deliver them with compete consistency.