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Our Story
Neapolitan Craft, Mediterranean Soul
La Pietra was born from a single obsession: the perfect pizza. Our dough ferments for 72 hours, our San Marzano tomatoes are imported from Naples, and our wood-fired oven reaches 485°C. The result? Pizza that will ruin all other pizza for you.
Atmosphere
A glimpse inside
What sets us apart
01
72-hour naturally leavened dough
02
Wood-fired at 485°C
03
Gluten-free base available
Opening Hours
MonClosed
Tue–Sun13–16:00, 19–23:30