Hot, blistered & gone in three bites.
Neapolitan wood-fired pizza, natural wine and a kitchen that never stops singing. Dine in with us or grab it to go.
Pizzas worth crossing town for
Margherita Vivo
€12San Marzano, fior di latte, basil, a thread of olive oil. The one we judge ourselves on.
Diavola Forte
€15Spicy spianata salami, Calabrian chilli honey, smoked mozzarella. Bring napkins.
Verde Orto
€16Stracciatella, charred greens, lemon zest, pistachio crumble. Our greenest hit.
Quattro Vivo
€16Four cheeses, slow-cooked onion, black pepper, finished with wild honey.
Why it tastes like that
Our dough ferments for 48 hours. Patience you can taste.
Every morning we mix, fold and rest the dough, then leave it to slowly ferment for two full days. That's what gives our crusts those big airy bubbles, the leopard-spotted char and a flavour that's light instead of heavy.
It bakes for 90 seconds in a 450°C wood-fired oven that's the loud beating heart of the room. We keep the menu short, the wine natural and the welcome loud — Forno Vivo is the kind of place you come for one pizza and stay for three.
Bubbling crusts, full tables and the glow of the oven
A loud, happy little room
And they keep coming back for more
The neighbours have opinions
★★★★★Genuinely the best pizza in Oost. The crust is unreal and the staff treat you like family. We're here every other week.
Marloes K.Regular since day one
★★★★★Took the kids on a Sunday and it was loud, warm and so much fun. Diavola for me, Margherita for them, gelato for everyone.
Daan V.Sunday dad
★★★★★Grabbed two pizzas to take home and they were still blistering hot. The natural wine list is a lovely surprise too.
Sophie B.Takeaway convert
★★★★★You can taste the 48-hour dough — light, airy, not a brick in sight. This is the real Naples thing in Amsterdam.
Luca M.Very picky Italian
Pop in, we're probably open
Hungry yet?
Book a table, swing by, or call ahead and we'll have it boxed and bubbling for you.