Introducing Friday Night Pizza: The Journey That Made It Happen

When I opened my tiny bakery in Haverfordwest back in March 2024, I didn’t have everything figured out—far from it. What I did know was this: I wanted to create food that made people happy. With limited space and resources, I started small, focusing on what I knew would work for the venue and the people around me. That’s how Pizza al Taglio—the Roman-style pizza served by the slice—became my bakery’s signature.

Pizza al taglio is everything you want for lunch or snack: light, airy, and baked in rectangular trays, perfect for sharing. Whether you grab a slice to-go or sit down to enjoy it with friends, it’s easy, versatile, and undeniably delicious. Over the past few months, I’ve loved introducing this style of pizza to my customers in Haverfordwest.

But what you might not know is that my journey with pizza started long before this bakery—long before I even considered becoming a chef. It began years ago, on a family trip to Naples, where I tasted Neapolitan pizza for the very first time.

Love at first bite

I’ll always remember my first bite of Neapolitan pizza. My family and I had just arrived in Naples late one night, starving after a long day of traveling. We dumped our bags at the hotel and went straight back out to see what we could find. If we’d been in the UK, finding food at that hour might’ve been impossible—but in Naples, the streets were still alive, buzzing with energy.

We stumbled across a bustling pizzeria, the kind that didn’t even flinch at a group of tired, hungry tourists showing up unannounced. They fetched chairs, squeezed a table into the crowded outdoor space, and made room for us. The menu was simple but unfamiliar to me. I don’t know what made me choose it, but I went for the classic Napoli: no cheese, just anchovies, black olives, oregano, and thin slices of garlic.

At the time, I wasn’t a big fan of cheese—I loved salty flavors, though—and I’d never seen pizza served without it. It was intriguing. Then the pizza arrived, and it was love at first bite. The crust stole the show immediately, with its soft, pillowy texture, thin, crisp base, and perfectly charred edges. The sharp, salty toppings added a burst of flavor that contrasted beautifully with the simplicity of the dough. I’d never tasted anything like it.

That meal planted the seed for a love of Neapolitan pizza that would grow stronger over the years. It wasn’t until university, though, when I got a part-time job with a street food pizza business, that I learned what it actually takes to make the perfect Neapolitan pizza.

From Dough to Flame: Perfecting Neapolitan Pizza

In my second year of university, I decided it was time for a change. I was tired of working for big chains and wanted to pursue something I was truly passionate about. That’s when I reached out to the best Neapolitan-style pizza street food business in Cardiff. Before I knew it, I was part of their team, diving headfirst into the art of making Neapolitan pizza.

My journey began with the dough—the foundation of it all. I learned how every factor mattered: temperature, time, quantities, and, most importantly, the quality of the ingredients. There was a perfect moment to stretch the dough, and a magic that happened the instant it hit the fiercely hot wood-fired oven. Watching it bubble and char in just seconds was mesmerizing.

Next came mastering the fire itself. Managing the intense heat of a wood-fired oven is an art form—balancing speed, precision, and movement to achieve that consistently beautiful, lightly charred crust. It was exhilarating and challenging, but I loved every second of it.

Over the past decade as a chef, I’ve worked in many kitchens, each offering its own lessons and opportunities. But every time I’ve had the chance to make Neapolitan pizza, it’s felt like coming home. There’s something deeply personal about it for me—it’s more than food. It’s an experience, a memory, and a reflection of my journey.

Growing the Pizza family

When I opened my bakery, I knew I couldn’t dive straight into Neapolitan pizza. My space and equipment didn’t allow for it, and Pizza al Taglio felt like the right starting point. And don’t get me wrong—I’ve grown to love Roman-style pizza and its unique appeal. There’s beauty in its simplicity and the way it’s meant to be shared.

But honestly, I’ve always been waiting for the moment I could bring Neapolitan pizza to you. There’s something magical about a fresh-from-the-oven pizza—the way the crust bubbles and blisters, the balance of simple toppings, and the sheer joy of eating it hot. It’s interactive, it’s comforting, and it’s everything I love about food. This isn’t a farewell to pizza al Taglio—it’s more like making room for Neapolitan pizza to take its place alongside it. I hope that Curiosity Kitchen becomes known as a place where every pizza tells a story and every bite feels special.

Introducing Friday Night Neapolitan Pizza

Friday Night Pizza Menu

Whether you’re a longtime fan of Neapolitan pizza or trying it for the first time, come and give it a go! Join Curiosity Kitchen on this next small step. As usual, the dough will be handmade, hand-stretched, and cooked by me.

I’ll be introducing a small menu of four flavors: two classic favorites and two more adventurous options with that signature Curiosity Kitchen twist. Pizzas will be made in small batches and available to pre-order through the website.

follow the link to book your time slot and secure your pizza!

Pre-Order