Authentic Italian Pizza
The story goes that Raffaele Esposito, the best Neapolitan pizza maker at the time (1889), realized on the occasion of the visit to Naples of Italy’s King Umberto and the Queen Margherita, three pizzas: Mastunicòla pizza (lard, cheese and basil), marinara pizza (tomato, garlic, olive oil and oregano) and tomato basil and mozzarella pizza, whose intentionally reminded the colors of the Italian flag (red, white and green). The sovereign appreciated so much they had to thank him and praise the pizza maker in the history. For this reason and to reciprocate Raffaele gave the name of the Queen to his culinary creation, which since then is called "pizza." After the boom got to Napoli the real Neapolitan pizza "expatriates" to conquer the whole first Italy and then the rest of the world. This is indeed the secret of the pizza quality materials combined with the skill and ability of the pizza maker who makes a plate crafted, exceptionally tasty and highly digestible. Proud of our origins carefully select the best flour and the best Italian products to match them to the traditional nature of the real Neapolitan pizza"
Our pizza dough is made on site every day, it has risen for a minimum of 24 hours, then topped by our pizzaiolo who cooks every pizza in our oven at 450+ degrees.
The rising means we're able to use minimal quantities of yeast in our dough, so our pizzas are light and completely digestible.
La Pizza is a neighbourhood local Pizzeria,so we serve fresh food, from a simple menu, at great prices. Our restaurants have a warm and friendly service, our delivery service is available from Wednesday to Saturday night from 6 to 9 pm and we cover the following areas : Tenterden,St Michaels,High Halden,Woodchurch,Wittersham,Benenden,Rolvenden,Biddenden and for a minimum order of 4 pizzas Northiam, Sandhurst and Cranbrook . For excluded areas please telephone for info and we will do our very best to content you!
Alberto Masia come from Sardinia. He was born in 1984 and he is qualified from the Italian pizza school as instructor for Pizza Chef. He worked for four years in London before comimg to Tenterden.
His passion is to make pizza. He spent his free time between the gym and Pizza's book to constantly improve his knowledge and his results!
He only uses natural yeast, and his dough rises at room temperature for 72 hours. It's means the best results - light and tasty pizza.
Had a truly wonderful meal last night. My mother (a very tough critic) agreed that it was absolutely perfect and can't wait to return.
This is an absolute gem of a place. Ingredients are all locally sourced and fresh, the food is just divine, and much closer to true Italian cooking than the other restaurants on offer in the High Street.
What an amazing restaurant. The food is sensational, so delicious. A great menu selection.
106b High Street, Tenterden