The Alchemy of Flour, Water, Time & Wood Smoke.
At naboli_31, we treat pizza not as fast food, but as a discipline of patience and elemental forces. Every batch is an ode to ancient Neapolitan pizzaioli who mastered stone, heat, and seasonal harvests.
Cold Maturation
Seasoned Oak
Certified Origin
The Old-World Method
Never rolling pins or mechanical presses. Only gentle fingertips.
Great pizza cannot be rushed. It lives and breathes according to the humidity in the morning air, the maturity of the wild starter, and the exact heat of the stone.
The Pizzaiolo Guild
Founding Philosophy at naboli_31
A Love Letter to Naples, Rooted in Our Neighborhood.
naboli_31 started from a singular obsession: to recreate the unforgettable sensation of biting into a true Neapolitan pizza—where the cornicione is light as cloud, kissed by charred leopard spots, and filled with the bright sweetness of volcanic San Marzano tomatoes.
We spent years studying dough hydration, ambient ferment curves, and stone conduction. We rejected commercial fast yeasts, artificial dough improvers, and motorized deck ovens. Instead, we built our kitchen around a custom stone dome, importing ancient techniques into a warm, modern neighborhood gathering space.
The number 31 represents our commitment to the constant cycle of renewal: the 31-day sourdough cycle, the temperature rhythms, and our address in the heart of the community we proudly feed every night.
Four Simple Elements. Zero Compromise.
When a dish has only a handful of ingredients, every single component must be transcendent. Here is the foundation of every pie that leaves our oven.
Caputo Tipo 00 Flour
Milled extra-fine from select wheat berries in Campania. Combined with our house levain starter and rested in wooden proofing boxes for 48 hours to develop an airy, easily digestible structure.
San Marzano D.O.P.
Grown in the mineral-dense volcanic soil at the foot of Mount Vesuvius. Hand-crushed with sea salt and never precooked, preserving their natural sweetness and bright, vibrant acidity.
Fior di Latte & Bufala
Fresh cow's milk fior di latte hand-pulled weekly, alongside authentic Bufala Campana with its rich, creamy indulgence. Sliced thick to melt into luscious pools without drying.
485°C Masonry Hearth
Fired exclusively with dried white oak logs. Baking in exactly 60 to 90 seconds, the extreme radiant heat flash-cooks the crust, trapping moisture inside for signature pillowy chew.
The Verace Neapolitan Commitment
Never cold toppings on warm dough. Assembled live on marble slabs seconds before entering the hearth.
A Seat Beside the Glowing Hearth.
Step inside naboli_31 and you are immediately welcomed by the crackle of hardwood, the aroma of toasted grain, and the rhythmic slap of dough on marble. Our kitchen is intentionally open, inviting you to witness every turn of the peel.
With reclaimed dark timber, warm low-filament amber lighting, and a curated selection of natural wines and Italian craft beers, our dining room is built for sharing honest meals with the people who matter most.
- ✓ Open fire-viewing dining counter and communal tables
- ✓ Curated natural Italian wines & small-batch amaro
- ✓ Warm, unhurried, hospitality-focused service
