Neapolitan pizza in Positano, baked in a wood-fired oven
The pleasure of soft, fragrant pizza
At C'era Una Volta in Positano our pizza is made with respect for a tradition built on the balance of dough, baking and toppings. Neapolitan pizza Neapolitan pizza is known for its raised crust, thin centre and soft, fragrant texture—qualities that make it a pleasure to enjoy down to the last bite. The pizzeria's pizzeria is for anyone looking for authentic pizza, bringing simplicity and flavour together in a dish that's perfect for lunch or dinner.
Wood-fired cooking
One of the key factors in the finished pizza is wood-fired baking. In the Neapolitan tradition the pizza is baked directly on the oven floor at a very high temperature for a short time, ensuring even cooking while keeping the dough soft. The crust turns golden, while the centre remains thinner and softer: a contrast in textures that is one of the most distinctive features of this style of pizza.
Simple ingredients, full flavour
A great pizza also depends on the quality and balance of its toppings. Tomato, mozzarella or fior di latte, basil and extra virgin olive oil are the foundations of classic Neapolitan pizza. At C'era Una Volta pizza rounds out the menu with a relaxed, satisfying option—ideal for an informal dinner, lunch with friends or a family evening, all centred around simple, well-made food.
Contact our team
Book your table at C'era Una Volta and choose your wood-fired Neapolitan pizza, and enjoy it for lunch or dinner in Positano.
