— La Nostra Storia —

From Lime Street,
with Naples in the dough

Neapolitan is an independent pizzeria and bar in Liverpool city centre, built around one simple idea: serve proper wood-fired Neapolitan pizza with care, good ingredients and respect for the tradition.

— LED BY OWNER JAMIE DAVISON AND THE NEAPOLITAN TEAM
— Timeline —

A tradition carried forward
on Lime Street.

1984
AVPN Founded

The Associazione Verace Pizza Napoletana was founded in Naples to protect and promote the traditional method of true Neapolitan pizza.

2017
UNESCO Recognition

The art of the Neapolitan pizzaiuolo was recognised by UNESCO as intangible cultural heritage.

2021
Neapolitan Opens

Neapolitan opens on Lime Street, bringing wood-fired artisan pizza to Liverpool city centre.

2023
AVPN Member No. 991

Neapolitan becomes an official AVPN member, recognised for preparing pizza in line with the Neapolitan tradition.

Today
Still Independent. Still Wood-Fired.

Led by Jamie Davison and the team, Neapolitan continues to serve wood-fired pizza, pasta, starters, drinks and warm hospitality from 57–61 Lime Street.

Neapolitan pizzaiolo at the wood-fired oven
— AVPN Certification

AVPN Member
No. 991.

Neapolitan is listed by the Associazione Verace Pizza Napoletana as member no. 991.

That recognition reflects the restaurant's commitment to the Neapolitan method: hand-shaped dough, quality ingredients, wood-fired cooking and the soft, airy crust that makes true Neapolitan pizza different.

AVPN certified
AVPN Member No. 991
Member since 01/12/2023
NEAPOLITAN — PIZZA & BAR LIVERPOOL
— The Neapolitan Way —

The details matter.

01
Soft wheat flour
The base starts with carefully selected flour, water, salt and yeast.
02
Minimum 24-hour proof
A long proof helps create a light, soft and digestible dough.
03
Hand-shaped
The dough is opened by hand, never rolled flat.
04
San Marzano tomatoes
A classic foundation for true Neapolitan flavour.
05
Fior di latte mozzarella
Fresh, delicate and made for the heat of the oven.
06
Wood-fired cooking
Fast, intense heat gives the crust its blistered cornicione.
07
60–90 seconds
A proper Neapolitan bake is quick, hot and full of character.
08
Soft cornicione
The crust should be airy, tender and lightly charred.
09
Leopard spotting
Those small charred marks are part of the signature Neapolitan finish.
10
Made to be shared
Simple ingredients, proper technique and pizza served straight from the oven.