Neapolitan pizza is the hardest pizza in the world to take home, and almost nobody selling it will tell you that. The center is supposed to be soft. The pie comes out of a very hot oven in about 90 seconds. Shut it in a cardboard box and it steams itself. Ten minutes later the middle is wet.
We do pizza takeout as our main business at 49 W Church St in Bergenfield, so we would rather explain how to beat that than pretend it does not happen. This pizza takeout page covers ordering, hours, what travels well, and how to get a pie home in the shape it left in.
We've Worked With the Best People
How Neopolitan Takeout is Different
DOUGH IS WETTER
A Neapolitan base runs a much higher water content than a New York or bar pie crust. That is what gives it the puffed rim and the soft center. It is also why it does not sit well.
BAKE IS FASTER
About 90 seconds in a very hot wood-fired oven. There is no long dry bake to firm up the base. The standard is set by the True Neapolitan Pizza Association in Naples, and our kitchen follows it.
MEANT TO BE EATEN IMMEDIATELY
In Naples the pie hits the table within a minute. Everything about the style assumes that. Takeout is us working against the design, which is fine as long as you know the rules.
Getting It Home Right
Four things matter, in this order.
CRACK THE BOX
Open the lid an inch for the drive. This single move does more than everything else combined, because it lets steam escape instead of trapping it against the crust.
DO NOT STACK
The bottom pie flattens and sweats under the weight and heat of the one on top. Lay them flat on a seat, not on top of each other.
EAT INSIDE IN 10 MINS.
We have a small outdoor seating area that is open when the weather allows. Plenty of people just sit down out front rather than drive it home.
REHEAT IN A DRY SKILLET
Medium heat, no oil, lid off, three to four minutes. The base crisps back up and the cheese re-melts. A microwave will turn the crust to rubber and there is no coming back from that.
What Travels Well, and What Doesn't
BEST FOR THE DRIVE
Calzones, panuozzo sandwiches, baked pasta, parmigiana di melanzane, and focaccia. These are enclosed or dense, they hold heat, and they do not go soggy.
SIMPLE PIES HOLD BEST
Marinara at $15 and Margherita at $17 carry the least moisture, so they survive longest. If you have a fifteen minute drive, order these.
ORDER THESE TO EAT FAST
Anything finished after the bake. Burrata, arugula, and prosciutto added on top are excellent, but they wilt. Those are a five minute pizza, not a thirty minute pizza.
What We Serve
All pizzas are 12 inches. Red pies run $15 to $24 and white pies run $20 to $25. There is also a rotating weekly special, recently Bufalina at $21, Pesto at $22, and Pizza di Bronte at $26.
Pasta runs $14 to $25 and includes gnocchetti alla Sorrentina, paccheri alla Genovese, and pappardelle alla Bolognese. Panuozzo sandwiches start at $18. Calzones run $18 to $22.
Desserts include sfogliatella riccia at $7, tiramisu at $8, cannoli at $9, and homemade gelato at $12. We also sell Italian pantry goods to take home, including Kimbo Neapolitan coffee at $15 and La Valle peeled tomatoes at $15.
Full pricing sits on our menu page and on Toast.
Ordering Pizza Takeout
ONLINE
Order through Toast for pickup. Ordering direct is the option we prefer, since it goes straight to our kitchen.
DELIVERY
We are on DoorDash and Uber Eats for delivery in Bergenfield. Delivery fees and coverage are set by those apps, not by us.
BY PHONE
Call (201) 648-0111. For large orders, call rather than clicking, so we can stagger the bake instead of leaving half your pies sitting.
IN PERSON
Walk in at 49 W Church St in downtown Bergenfield, near the West Church Street and South Washington Avenue corner. Street parking is out front.
Hours and Timing
We are open Monday through Saturday from 12pm to 9pm and Sunday from 12pm to 8pm. Online ordering closes around 8:45pm Monday through Saturday and around 7:45pm on Sunday.
The bake itself is about 90 seconds. Most pickup orders are ready in ten to fifteen minutes at normal times. Friday and Saturday evenings run longer, so call ahead if you are on a schedule.
There is no indoor dining room here. The outdoor seating area opens when the weather is good.
Reheating the Next Day
A pie that has been in the fridge overnight comes back better than most people expect. Dry skillet, medium heat, four to five minutes with the lid off. Do not add oil and do not use the microwave. Calzones and panuozzo reheat well in an oven at a moderate temperature.
Ordering for a Group
For office lunches and family gatherings, pizza takeout works best when you stagger pickup rather than collecting twelve pies at once. Call (201) 648-0111 and tell us the time you need to be eating, not the time you plan to arrive. We will work backwards from that.
Corrado Cervelli was born in Naples and learned pizza in his family's shop before moving to the United States in 2017. He opened in Bergenfield at the end of 2022 with Angelo Riccio and Giovanni Massaro.
The ingredients are the reason the pricing sits where it does. San Marzano tomatoes, fiordilatte di Napoli, anchovies from Cetara, Gaeta olives, and prosciutto di Parma aged 24 months are all imported. Pasta and mozzarella are made by hand.
Customers drive in from the surrounding Bergen County towns to pick up, which is exactly why the transport advice on this page exists.
Why People Drive Here for Takeout
Common Pizza Takeout Mistakes
ORDERING TOO EARLY
The bake is 90 seconds, so a pie ordered too early sits waiting. Time the order to when you can collect it, not to when you remember to place it.
PUTTING THE BOX IN A HOT CAR
A closed box on a warm seat is a steam chamber. Crack the lid and give it air.
REHEATING IN A MICROWAVE
This is the one that ruins the most pizza in Bergenfield. A dry skillet takes four minutes and gets you most of the way back to fresh.
Frequently Asked Questions
What time do you stop taking takeout orders? Online ordering cuts off around 8:45pm Monday through Saturday and around 7:45pm on Sunday. Call (201) 648-0111 if you are close to the wire and we will tell you what we can still make.
Do you have tables? There is no indoor dining room. We have a small outdoor seating area that is open when the weather allows, and many people eat there instead of driving home.
How long does a takeout order take? The bake is about 90 seconds. Most orders are ready in ten to fifteen minutes at quiet times and longer on Friday and Saturday nights.
Do you sell slices or half pies? No. Every pizza is a whole 12 inch pie made to order. Our pizza by the slice page explains why the style does not work in slices.
Can I order takeout for a large group? Yes. Call (201) 648-0111 a few hours ahead for anything over ten pies so we can time the bake properly.
What is the best thing to order if I have a long drive? A calzone or a panuozzo. Both are enclosed, hold heat well, and will not go soft on you the way an open pie can.
Do you deliver? Yes, through DoorDash and Uber Eats. Toast orders are pickup only. Delivery range and fees are set by the apps.
Order Now!
Call (201) 648-0111 or order on Toast for pickup. We are at 49 W Church St, Bergenfield, NJ 07621, open Monday through Saturday 12pm to 9pm and Sunday 12pm to 8pm. Crack the box on the way home and eat it inside ten minutes. That is the whole trick.
Love this place! Authentic Italian pizza - high quality ingredients, flavorful, and absolutely delicious. The service is excellent and fast. Highly recommend - you are in for a treat!
Tatyana Cherkasskaya
This take out Italian kitchen is serving up some of the best most authentic food in the area. High quality ingredients simply prepared and perfectly executed...
Stacey Glick
Having lived in Milan and entire summer stay in the south, I can attest that the best and real authentic Italian taste can be found at Culto Italiano. Best pizza in Bergenfield NJ...
Benilda Regis
