Dante's Pizzeria Napoletana

Dantes has become my regular hang out ever since I made an interview video on them a few years back for OliviaRoundTown. I seriously cannot get enough of their delicious pizza and once you hear how they make it, you'll know why it tastes so good. The dough is made over 3-5 days so that the gluten breaks down and is more easily digested and healthier. Most ingredients are imported from Italy or locally sourced, and pizza is cooked in 90 seconds in the traditional Italian hot pizza oven. The true Neapolitan way! Davide and the team of chefs are very talented and always very friendly. Taste: 5/5 Service: 5/5 Value: 5/5 Must try: Con Prosciutto - this pizza is life changing. Note: this pizza is still delicious reheated the next day if you can't finish it all.. Instagram: @oliviaroundtown

There’s alot to take into account when choosing the best pizzeria in the city - but it has to be said, Dante’s have reached a standard in New Zealand nobody yet has. They’re the first pizzeria in the country (joining 472 others wordwide) to receive membership into the prestigious culinary institute ‘Associazione Verace Pizza Napoletana’ - let’s just say the certification process for a pizzeria to join the club is…’rigorous’…you can’t just buy a membership online! Beautifully fresh, handmade thin bases are the perfect amount of crispiness in the all the right places, and soft but never doughy in those other places (you’re a pizza fan - so you know what I mean!) And the bases are topped with just the right amount (traditionally speaking) of toppings. They’re THE ONE in the city at the moment, and good luck to them at the World Finals in 2015.

Dante's says it all. They can make it as hot as you can handle it. Go all out. Ask them to see if they can set your face alight with the hottest pizza possible. People with a sketchy ticker better ask your GP first.