Pizzalab · Napoli → Verona → Haarlem
Four ingredients in the dough. The best of Italy on top.
01 — Story
Vincenzo was born in Naples and spent years in Verona. Now he bakes in Haarlem.
Ciropizza is a small Neapolitan pizzeria. A dough with four ingredients. The best of Italy on top. A team that cares about both. The rest of this page shows how.
See the menu ↗02 — Dough
Nothing else goes in. Type 1 flour from Viva la Farina, our partner since day one. 24 to 48 hours cold fermentation.
In Naples, pizza dough is flour, water, yeast and salt. That is the rule there. We make ours the same way.
03 — Sourcing
Our main ingredients come from Italy, each one from the region it is best known for. The prosciutto and the flour come from the north. The mozzarella and the tomatoes come from Campania, near Naples. From both places, the trucks drive straight to Haarlem.
The tomatoes are San Marzano D.O.P. Only tomatoes grown in one small area near Naples are allowed to use that name. Ours grow at the foot of Mount Vesuvius, and they are simply the best in the world.
04 — In the shop
05 — Visit
Ciropizza — Pizzalab
Amsterdamsevaart 20
2032 EA Haarlem
Walk-ins welcome · We do not take reservations · Eat inside or take away
06 — Workshops
Ciro is a pizzaiolo and pizza consultant. Pizzerias ask him to help them make better pizza. Now he teaches home cooks and pizza enthusiasts, in our kitchen.
Mix a dough and know why it works
Stretch a base by hand
Bake it in our oven
Eat what you make
In our kitchen
Amsterdamsevaart 20, Haarlem
Five hours, during the day
Pick a date below, pay, done
Watch Ciro work on Instagram.
07 — Work with us
These are the people behind the counter on a busy night. We hope to open more places, so there is always room for one more who works hard and cares about the food. Send an email, DM us on Instagram, or come by while the oven is on and ask for Vincenzo.
08 — Questions
No, we do not take reservations. Just walk in while we are open. We have wooden tables and benches for walk-ins, plus quick takeaway.
At Ciropizza, Amsterdamsevaart 20 in Haarlem. Vincenzo was born in Naples and makes the dough the Neapolitan way, with only Type 1 flour from our partner Viva la Farina in Piedmont, plus water, yeast and salt, fermented for 24 to 48 hours. The tomatoes are San Marzano D.O.P. and the mozzarella is fior di latte, both from Campania. Open every day, 17:00 to 21:00.
Yes. Our Margherita D.O.P. and Quattro Formaggi are vegetarian. The Marinara is naturally dairy-free and vegan, and vegan cheese is available on request.
Paid street parking is available directly outside along Amsterdamsevaart (paid Monday to Saturday 09:00–23:00, Sunday 13:00–23:00 via EasyPark or Yellowbrick).
Yes. You can book Vincenzo for your event. Send us an email or a DM on Instagram with the date and what you have in mind, and we will get back to you.
Yes, soon. Ciro, Vincenzo's brother, is a pizzaiolo and pizza consultant. He will teach hands-on pizza workshops in our kitchen: you mix the dough, stretch your pizza, bake it in our oven and eat it. The dates, with price and group size, will be on this website. Until then, follow @ciropizzaconsultant on Instagram, or email us to hear the dates first.
Yes. Order directly online through our shop link, call the shop, or walk in and order at the counter.
Order online or call the shop.
