Authentic Italian Pizza in Fort Lauderdale
At NapulEATan, Italian pizza means true Neapolitan pizza — a soft, airy, leopard-spotted crust raised on 72-hour fermented dough, topped with DOP San Marzano tomatoes and real mozzarella, and baked to order in our screaming-hot pizza oven.
Made by hand fresh every day in Fort Lauderdale. Available for pickup and delivery.
Our signature pizzas
The one every pizzeria is judged by: bright San Marzano tomato, fresh mozzarella, basil, and a whisper of parmesan.
The Margherita's richer cousin, finished with creamy mozzarella di Bufala from real buffalo milk.
For heat seekers: tomato, mozzarella, and spicy Italian salami with a slow-building kick.
Our white pie — earthy truffle pesto, mozzarella, and mushrooms, no tomato.
What makes our Neapolitan pizza different
Real Neapolitan pizza is defined by a few non-negotiables, and we hold to all of them. The dough is a simple mix of flour, water, salt and yeast, left to ferment slowly for up to 72 hours so it develops flavor and becomes light and easy to digest. It is stretched entirely by hand — never rolled, never pressed — so the cornicione (the puffed outer rim) can bubble up tall and blistered.
Toppings are chosen for quality, not quantity. Our red pies start with DOP San Marzano tomatoes grown in the volcanic soil around Vesuvius and protected by Italian law. We use whole fresh mozzarella and true mozzarella di Bufala rather than the pre-shredded, low-moisture kind, and we finish with cold-pressed olive oil and fresh basil.
The result is a pie that comes out of a searing-hot oven in about 90 seconds: tender in the center, charred and airy at the edge, and best eaten right away. It is the pizza you would eat on a side street in Naples, served on East Commercial Blvd. in Fort Lauderdale.
You will see this style spelled a few different ways — Neapolitan, Napoletana, Napoletano, Napolitana, or simply pizza napoletana. They all point at the same pizza. However you spell it, if you are searching for napoletana pizza near you in Fort Lauderdale, this is it: the same dough, the same San Marzano tomato, and the same pizza oven on East Commercial Blvd.
We are a five-minute drive from Lauderdale-by-the-Sea and Sea Ranch Lakes, about ten from Oakland Park and Wilton Manors, and a straight run down Federal Highway from Pompano Beach.
Which pizza should you order?
Margherita or Bufalina
The difference comes down to the mozzarella. The Margherita ($18) is built on fior di latte — cow’s milk mozzarella — which melts evenly and lets the San Marzano tomato lead. The Bufalina ($20) uses mozzarella di Bufala, made from water buffalo milk: softer, tangier, higher in moisture, and richer on the palate. Order the Margherita if you want the classic balance. Order the Bufalina if you want the cheese to be the thing you remember.
Diavola or Tartufella
Fire or earth. The Diavola ($20) is the spicy one — San Marzano tomato, mozzarella and hot salami that curls and crisps at the edges in the oven. The Tartufella ($20) is a white pizza with no tomato at all: mozzarella, truffle pesto and mushrooms, deep and savoury rather than sharp. Between them sits the Calabresella, mozzarella and spicy ‘nduja spread, if you want heat without salami.
If it is your first visit
Start with the Margherita. It is the pizza every Neapolitan pizzeria is judged on, because there is nothing to hide behind — dough, tomato, cheese, basil, oil. If it is right, everything else on the menu will be too. Then come back on a Thursday, Friday or Saturday, when there is live music with dinner and no cover.
The rules we don't break
Grown in volcanic soil near Vesuvius and protected by law. Every red pie starts here.
House-pulled fresh mozzarella and true mozzarella di Bufala — never the shredded stuff.
Slow-fermented, hand-stretched, and made fresh every single day in house.
More from the menu
Craving a real Neapolitan pie?
Order online for pickup or delivery in Fort Lauderdale — fresh dough, hand-stretched, baked to order.
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