Fast-casual Napizza rolled out its fourth location this week in downtown Encinitas; the popular pizzeria serves ‘pizza al taglio’ or rectangular pies sold whole or by the square-shaped slice. It’s a traditional style from Rome, co-owners Giulia Colmignoli and Christopher Antinucci’s hometown and the source of the eatery’s pizza ovens, yeast and flour for its special dough, which rises for three days for a light and crispy texture.
The new 1,400 square-foot, 48-seat space on S. Coast Hwy 101 was designed by Colmignoli with decorative items from Colmignoli and Antinucci’s own home. Use of recycled materials in the sleek space, which is decked out with white brick, reclaimed wood, and black steel, qualified the restaurant for 3 Star Green Certification.
Napizza’s menu of pizzas from master pizzaiolo Alessio Poli and salads based on local organic greens will also be available for delivery via electric bike throughout the Encinitas area. The shop, which will stay open until 2 a.m. on weekends offering late night bites, plans to host a series of pizza-making classes for both adults and kids.