Pizzaiolo — Neapolitan Pizza

Responsibilities

• Manage pizza production in certified Neapolitan or artisan wood-fire pizzeria
• Produce and maintain long-fermented pizza dough (48–72 hour cold fermentation)
• Execute pizza napoletana technique — stretch, top, and bake at 450°C in 60–90 seconds
• Source and manage quality Italian ingredients — San Marzano DOP tomatoes, Fior di Latte, imported cured meats
• Train assistant pizzaiolo

Requirements

• 3–6 years pizza specialization with Neapolitan training (AVPN certification a strong plus)
• Perfect high-heat wood oven management
• Deep knowledge of Neapolitan pizza standards — dough hydration, cornicione height, leopard spotting
• Professional pride in product consistency

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform

Work environment

Dedicated pizza restaurant in CDMX. Mexico City has a strong and growing Neapolitan pizza culture — certified and quality-focused pizzerias are expanding. The market rewards excellence.

About the role

Neapolitan pizza is UNESCO-listed as intangible cultural heritage. You are the guardian of that heritage in Mexico City. Every pizza that comes out of your oven either honors that or doesn't. You decide.