Open today until 23:00 · 2 ovens firing

Naples in every charred crust.

Forno Rosso bakes true Neapolitan pizza at 485°C for exactly 90 seconds. Slow-fermented dough, San Marzano tomatoes, and mozzarella pulled the same morning.

Explore the menu → Our story
90sBake time
48hDough proof
4.9★1,240 reviews
Our Craft

Three rules we never break.

Simple ingredients treated with patience — that's the whole secret.

48-Hour Dough

We ferment our dough slowly at room temperature for two full days. It develops a deep, nutty flavour and a crust that puffs beautifully without ever feeling heavy.

485°C Wood Oven

Our hand-built brick oven runs on oak and beech. At 485 degrees, a pizza bakes in ninety seconds — charred at the edge, soft at the centre.

Morning Mozzarella

Fresh mozzarella arrives from Campania dairies every morning. We tear it by hand, never slice it, so it melts into soft, milky pockets.

Our Story

A family oven, lit every morning since 1987.

Forno Rosso began in a narrow Naples alley, when nonna Elena Rizzo started baking for neighbours who lined up before dawn. Her grandson Marco brought the same recipes — and the same stubborn attention to detail — to this city in 2012.

Today our two ovens still fire up at 6 a.m. The dough is mixed by hand, the tomatoes are crushed by hand, and Marco still tastes every batch of sauce before service.

1987First oven lit
38Seats in the dining room
1,240+Five-star reviews
9Pizzaioli on the team
Reviews

What our regulars say.

Over a thousand five-star reviews — here are a few of our favourites.

★★★★★
"The crust has that perfect leopard spotting. I've been to Naples twice and this is the closest thing I've found outside of it."
SR
Simone RicciFood writer, The Weekend Table
★★★★★
"We order every Friday without fail. The Diavola is ridiculous — spicy, smoky, and the chilli oil on the side is dangerous."
HK
Hannah KowalskiRegular since 2019
★★★★★
"Took my parents for their anniversary. The team brought out a dessert pizza with a candle — small touch, huge impression. We'll be back."
DO
Daniel OkaforLocal guide, 87 reviews
Good to know

Questions, answered.

Yes — we hold tables for parties of two or more. Book up to 30 days ahead by phone or through the form below. Walk-ins are always welcome at the bar counter.

We offer a gluten-free base baked in a separate area of the kitchen. It's prepared on dedicated trays, though our kitchen does handle wheat flour daily.

Friday and Saturday evenings typically run a 20–35 minute wait after 7 p.m. Join the waitlist by phone and we'll text you when your table is ready.

We deliver within a 4 km radius. Neapolitan pizza is best eaten immediately, so we pack each box with a vented lid to keep the crust crisp on the way.

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Forno Rosso14 Marigold Lane, Riverbend, RB2 7QT
+44 20 7946 0813Daily from 11:00 to 23:00
hello@fornorosso.coWe reply within a day