Easy-to-teach pizza prep
The frozen, par-baked base keeps training straightforward and helps teams make crispy, consistent pizza from one location to the next.
Franchise opportunity · In development
Born in Naples.
Raised in Brooklyn.
Born in Naples and raised in Brooklyn, Baby Napoli brings Neapolitan pizza traditions to the New York slice-shop experience, with 100% Italian ingredients.
An introduction for prospective franchise partners. Detailed terms are shared through the formal franchise process.
Baby Napoli, serving in New York CityThe Baby Napoli idea
Great pizza. A clear point of view.
Baby Napoli began with the founders’ return to their roots: a journey through Naples and Italy that deepened their connection to Italian food and culture. The concept brings that inspiration to an easy-to-understand American format—pizza served by the slice in a compact, welcoming shop.
Baby Napoli is being developed by a team with experience in pizzerias, restaurant operations, hospitality, food sourcing, and brand development. The team’s experience includes work across more than 80 pizzerias in Italy and Europe and over 30 years in U.S. restaurants and hospitality.
The menu and store experience are centered on the pizza counter: familiar favorites made with 100% Italian ingredients, and a quick, friendly way to enjoy a slice.
“Our connection to Italy, one slice at a time.”
The operating model
Built for the slice.
Baby Napoli can adapt to the market and available real estate, from a focused slice window to a larger dine-in pizzeria.
Programmable oven system
Our planned Italian ovens can be configured for electric or gas and programmed for pies or slices. The settings remove guesswork and support consistent results. Final equipment and utility needs are confirmed for each site.
Flexible store formats
Choose a walk-up slice window, a compact service format, or a larger dine-in location with 10–15 tables. Footprint and layout depend on the market and site.
Frozen inventory, less waste
The frozen pizza base and cheese have a two-year shelf life when stored as directed, helping partners plan inventory and reduce waste.
Franchise platform in development
Practical support, built into the plan.
The program is being developed around the tools and guidance a franchise partner needs to open and operate a Baby Napoli location.
- Operating model, menu and product standards
- Equipment specifications and site planning
- Training and opening support for a straightforward pizza-prep process
- Italian producer relationships and supply coordination
Where the format may fit
A format for communities of every size.
From busy travel hubs and college neighborhoods to small towns across America, we are exploring locations where a focused pizza concept can serve local demand.
University communities
Campus-adjacent retail, student housing corridors, nightlife districts, and late-night service areas.
Airports and travel hubs
Travel settings where grab-and-go packaging and a focused menu can suit customers on the move.
Compact retail spaces
Locations with strong foot traffic, quick decisions, limited space, and the potential for beverage and snack add-ons.
Small-town communities
A flexible slice-window or dine-in footprint gives local partners room to explore the format that fits their town and available site.
Italian sourcing
100% Italian ingredients.
Baby Napoli will use ingredients from Italy, with no GMO ingredients or bleached flour. Our sourcing follows European standards for pesticide residues and connects directly with trusted Italian producers.
01
Italian flour
Italian flour, with no artificial conditioners or unnecessary additives.
02
Fior di latte
Italian mozzarella made with milk from Italy, selected for the pizza program.
03
Italian staples
Tomatoes, vegetables, and extra virgin olive oil sourced through producer relationships.
What makes Baby Napoli different
A repeatable pizza program built for efficient operations.
Frozen par-baked dough and programmable ovens simplify the process, reduce daily prep, and make it easier to train a new team.
- Frozen dough cuts prep labor; frozen dough and cheese can have a two-year shelf life when stored as directed, helping reduce waste.
- Programmable ovens are set for pies or slices, taking the guesswork out of service.
- A straightforward process helps new team members learn to make consistent pizza.
- An electric oven option may reduce hood and buildout costs, subject to local code and site requirements.
- 100% Italian ingredients, with no GMO ingredients or bleached flour and ingredients sourced under European standards for pesticide residues.
A concept taking shape
Building from real service.
Baby Napoli was born in Brooklyn. Our first three partner locations serving the pizza are in New York City: two in Brooklyn, including Bay Ridge, and one in Far Rockaway, Queens.
3 NYC locationstwo in Brooklyn, including Bay Ridge, and one in Far Rockaway, Queens
Knoxville, TNplanned first location outside New York and first standalone store, with a target opening in summer 2027
Plans and timing are subject to change. The site, menu, and franchise program are in development.
Explore a partnership
Start with a conversation.
We’re interested in speaking with people who care about hospitality, great pizza, and building a strong local business.
Tell us about your interest
Share your market, restaurant background, and what draws you to Baby Napoli.
Discuss fit and timing
We’ll talk about the store model, current development plans, and the questions you want answered.
Understand the details
Where an offering is available, review the current franchise disclosure and agreement materials before making any decision.
Planned U.S. growth
Building beyond New York
Our growth plans include New Jersey, Pennsylvania, Florida, California, and Tennessee. Knoxville is planned as the first Baby Napoli location outside New York.
International expansion interests
Exploring future markets
We have strong interest in Romania, Egypt, Costa Rica, and Japan as potential early international markets. These are areas of interest, not confirmed store openings.
Specific availability and requirements can vary by state. No financial performance claims or guaranteed results are made on this page.
Common questions
What prospective partners ask.
Is Baby Napoli currently offering franchises?
The franchise program is in development. Contact us to share your interest and learn about the current status. Any franchise offering will be made only through the appropriate formal process and materials.
What does it cost to open a Baby Napoli?
Final investment details have not been included here. Costs depend on the site, buildout, equipment, and other factors. Rely on current formal disclosure materials for any investment information.
Where is the first standalone location planned?
The current plan targets a standalone location in Knoxville, Tennessee, for summer 2027. Timing and plans may change.
Do I need restaurant experience?
We welcome conversations with people who bring different strengths. Tell us about your hospitality, operating, and local-market experience so we can understand fit.
Franchise inquiries
Interested in bringing Baby Napoli to your community?
Tell us a little about yourself, your market, and the store format you have in mind. Our team will follow up to discuss the concept and next steps.