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🔥 Wood-Fired Since 1987

TASTE
THE
FIRE

Authentic Neapolitan pizza baked at 900°F in our hand-built wood-burning oven. Every pie, a love letter to Naples.

See Our Menu Today's Specials
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Wood-Fired Pizza ✦ Hand-Tossed Dough ✦ San Marzano Tomatoes ✦ Buffalo Mozzarella ✦ Fresh Basil ✦ 900°F Oven ✦ 72-Hour Ferment ✦ Neapolitan Style ✦ Wood-Fired Pizza ✦ Hand-Tossed Dough ✦ San Marzano Tomatoes ✦ Buffalo Mozzarella ✦ Fresh Basil ✦ 900°F Oven ✦ 72-Hour Ferment ✦ Neapolitan Style ✦
Tonight Only 🔥

Daily Fire
Specials

Each evening our pizzaiolo crafts limited-run specials using the finest seasonal ingredients flown in that morning.

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    Aragosta e Bottarga Lobster · Cured roe · Lemon zest
    $38
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    Wagyu & Shaved Truffle A5 Wagyu · Porcini · 36-month Parmigiano
    $45
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    Fiori di Zucca Courgette flowers · Anchovy · Ricotta
    $24
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🌡️ Oven Temp: 900°F
Est. 1987, Naples

Born From
Tradition

Our founder, Enzo Fuoco, learned to stretch dough at age seven in his grandmother's kitchen in Napoli. Three generations later, the same 72-hour fermented dough recipe fires in our hand-built Valoriani oven every single day.

37 Years Firing
900° Oven Temp
72h Dough Ferment
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🍅 Tomato
🧀 Cheese
🌿 Basil
🧄 Garlic
🌶️ Chilli
🫒 Olive

What They Say

Real people. Real fire. Real love.

★★★★★

"The Diavola nearly brought tears to my eyes. Not from the heat — from sheer joy. Best pizza in the city, full stop."

— Marco V., Rome
★★★★★

"I flew back from Milan just to eat here again. The crust, the char, the cheese pull — I dream about it."

— Sophia L., Milan
★★★★★

"Fuoco is an institution. The Truffle pie made me question every pizza I had eaten before. Absolutely transcendent."

— James W., London