Pizza Maker — or Pizzaiolo — jobs in Italy represent a unique and prestigious career opportunity to learn and practice the world’s most beloved culinary art in its country of origin. Italy’s restaurant, pizzeria, and food service industry is experiencing a significant staffing shortage, with thousands of authentic Italian pizzerias, hotel restaurants, and catering companies actively seeking skilled or trainee pizza makers to join their teams.
For international applicants, a Pizzaiolo position in Italy is not just a job — it is an extraordinary life experience. You will work in a traditional Italian kitchen environment, learn authentic dough-making and wood-fire oven techniques, improve your Italian language skills, and build a globally recognized culinary qualification. Italy’s Decreto Flussi programme allocates visas specifically for hospitality and food service workers, making this role one of the most accessible immigration pathways into the European Union.
Job Overview
| Company Name | Pizzeria Napoletana da Marco |
| Location | Naples, Campania, Italy |
| Department | Kitchen – Pizza Production |
| Salary | €1,400 – €1,900 per month (Net) + Tips |
| Employment Type | Full-Time, Permanent Contract |
| Education | Culinary Diploma (Preferred); Passion Accepted |
| Gender | All Genders Welcome |
| Experience Level | Minimum 1 Year in Kitchen or Food Prep |
| Start Date | Immediate |
About the Role
Pizzeria Napoletana da Marco is an authentic Neapolitan pizzeria located in the historic centre of Naples — the birthplace of pizza. As a Pizzaiolo (Pizza Maker), you will work under the mentorship of our head pizzaiolo who has over 20 years of traditional Neapolitan pizza-making experience. You will learn and execute every stage of the pizza-making process from natural yeast dough preparation and 48-hour fermentation to hand-stretching, topping selection, wood-fire oven management, and perfect Neapolitan crust baking. This is both a skilled craft role and a customer-facing position, as our open kitchen concept allows guests to watch their pizzas being prepared.
Your Responsibilities
- Prepare authentic Neapolitan pizza dough using natural sourdough starter, Italian ’00’ flour, sea salt, and water following the traditional 48-hour fermentation method.
- Hand-stretch dough balls into perfectly round pizza bases of the correct thickness and diameter without the use of rolling pins.
- Apply toppings in the correct traditional sequence including San Marzano tomato sauce, fresh fior di latte mozzarella, and fresh basil.
- Manage a high-temperature wood-fire pizza oven at 450–500°C, rotating pizzas correctly and producing perfectly charred Neapolitan crusts in 60–90 seconds.
- Maintain consistent product quality across all pizzas in terms of dough texture, topping distribution, baking colour, and presentation.
- Prepare mise en place for each service including sauces, toppings, and dough balls organized by planned cover count.
- Manage ingredient freshness by rotating stock, checking quality daily, and reporting any supplier quality issues to the kitchen manager.
- Interact positively with customers who visit the open kitchen area, demonstrating traditional techniques and answering questions about Neapolitan pizza.
- Clean and maintain the pizza preparation area and wood-fire oven at the end of each service to the highest hygiene standards.
What You Bring
- Minimum 1 year of hands-on experience in a professional kitchen, bakery, or food production environment.
- Prior experience making pizza, flatbreads, or working with leavened dough is strongly preferred.
- Passion for Italian food, traditional culinary techniques, and high-quality ingredient sourcing.
- Ability to work in high-heat kitchen conditions and manage a high-temperature oven safely and confidently.
- Physical stamina to stand for 8–10 hours per shift in a hot, fast-paced kitchen environment.
- Basic Italian language skills are an advantage; language classes are provided for non-Italian speakers.
- Team player with a positive attitude, creative energy, and a commitment to continuous culinary learning.
- HACCP food safety certification or willingness to complete it within the first 30 days of employment.
Benefits
- Net monthly salary of €1,400–1,900 based on skill level, experience, and pizza production output.
- Tips from satisfied pizza restaurant guests — average additional income of €150–250 per month.
- Italian work visa sponsorship and full immigration processing support provided by the restaurant.
- Free single-room accommodation within a 10-minute walk of the pizzeria in central Naples.
- One free staff meal per shift from the restaurant’s full menu — not just pizza!
- Paid intensive training programme in authentic Neapolitan pizza-making techniques with our head pizzaiolo.
- Four weeks annual paid leave plus all Italian national public holidays as per the Italian CCNL hospitality contract.
- Sponsorship and study support for the Associazione Verace Pizza Napoletana (AVPN) certification examination.
- A once-in-a-lifetime opportunity to live and work in Naples — the culinary and cultural heart of southern Italy.
How to Apply
Ready to advance your career? Submit your updated CV to the email address below. Our hiring team reviews all applications and will reach out to shortlisted candidates with further instructions. We appreciate your interest and wish you the best of luck.
Email: assumi@pizzeriadamarconapoli.it
Disclaimer
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Good Luck…….!!
