Ain't just an ordinary

PIZZA

WELCOME TO PICCOLO FORNO

FROM OUR PASSION TO YOUR PLATE

Piccolo Forno bakes Neapolitan style pizza, from slow-fermented sourdough, using only natural ingredients. 

 

We bake our pizza at over 400° for 90 seconds or less for a real pizza experience like in the streets of Naples. Our toppings include Italian San Marzano tomato sauce and when possible we produce our own mozzarella using Dutch milk collected directly at the farm close to our city.

 

 

Pizza margherita with fresh basil
OUR SPECIALITY

San Marzano tomato sauce, fresh basil, fresh hand-made mozzarella and a touch of biological olive oil (From South Italy). Our pizza is hand stretched in order to follow our 48-hour fermentation rule, that gives the dough a particular softness and digestibility.

WE ARE IN THE CITY CENTER OF HAARLEM

in Kruisstraat 4

WE ONLY WORK WITH FRESH LOCAL INGREDIENTS

Making good food takes time

The whole process of making pizza takes time, our pizza rises for at least 48 hours before going to the oven, mozzarella can take over 8 hours, with a procedure split into different stages.

Our yeast also needs a lot of time to be ready to transform the flour into tasty pizza, we refresh it every day.

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WHERE WE ARE

Our Pizza Lab

Piccolo Forno is born as a pizza stand in the nicest and funniest food markets of Amsterdam and Haarlem. Our pizza project finally found its own space in Haarlem at Kruisstraat 4 where we share a lovely location with cool local entrepreneurs, Broekhof De Slagersdochter and Ax Specialty Coffee. At the moment you can come to us for take away only, we hope to welcome you inside soon after the lockdown.

MOZZARELLA'S  NEVER BEEN

SO FRESH

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