Pizza napoletana
Made with dough leavened for over seventy-two hours, ensuring lightness and digestibility, and baked in the wood-fired oven according to Neapolitan tradition.
Dining · San Giorgio Canavese (TO)
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Takeaway Neapolitan pizza with wood-fired oven and over seventy-two hours of leavening in San Giorgio Canavese
Eccellenza Italianacertificata 2025–2026
Read on
The place
Pizzeria D'Asporto Little King brings Neapolitan tradition to the heart of Canavese. The premises in San Giorgio Canavese work with a wood-fired oven and dough made from selected flours, leavened for over seventy-two hours to ensure lightness and digestibility. The menu ranges from classic pizza to pizza al metro, with panuozzo among the specialties. The service is available for takeaway, with seating in the small dining room and home delivery.
At the table
Pizzeria D'Asporto Little King is woven into the fabric of San Giorgio Canavese, bringing with it the Neapolitan school of pizza-making.
Why you can trust it
Pizzeria D'Asporto Little King is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
Pizzeria D'Asporto Little King is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
Made with dough leavened for over seventy-two hours, ensuring lightness and digestibility, and baked in the wood-fired oven according to Neapolitan tradition.
An offering designed for conviviality, perfect for families and groups, with generous ingredients spread over an equally generous base.
A Campanian specialty made with pizza dough, filled and baked in the wood-fired oven, a versatile alternative to classic pizza.
All the offerings stand out for the generosity of their toppings, sparing nothing in the quality and quantity of the selected ingredients.
The figures
What visitors say
«Absolutely delicious pizza, generous with the ingredients. Friendly, youthful staff.»
«Really good pizza, very generous portions and fair prices.»
«The dough is truly excellent, not to mention the quality and quantity!»
«A family-run spot serving fantastic pizza. Quality flours, leavened for over 72 hours.»
Reviews appear in the language each guest wrote them in.
In the making · The method
The doughs are made from a careful selection of flours, the foundation for a light, digestible pizza.
The dough's maturation time exceeds seventy-two hours, a process that develops superior organoleptic qualities and makes it easier to digest.
The wood-fired oven ensures high, even temperatures, essential for Neapolitan pizza with its puffed cornicione and soft base.