Pizzetta in Makati: A 24/7 Spot for Freshly Baked Neapolitan Pizza
In the lively streets of Poblacion, Makati, Pizzetta has become a go-to stop for those craving freshly baked pizza in a relaxed neighborhood setting.
Pizzetta opened in June 2025 at 5687 Doña Carmen Street, just off Kalayaan Avenue in Poblacion, Makati. Founded by brothers Arthur and Alan Harrow, the restaurant was created as a product-driven pizza concept that brings high-end Neapolitan-style pizza to everyday diners without the premium price tag often associated with the district.
IMAGE from Pizzetta
The restaurant started in a very small space with only six seats, catering mainly to takeout and delivery customers. Even with its modest beginnings, Pizzetta quickly drew attention for its soft, chewy, lightly charred Neapolitan-style crust and accessible pricing, including its signature Php 99 solo pizza and affordable 14-inch family-size options.
IMAGE from Pizzetta
As demand grew, it expanded its dine-in space while keeping its quick, friendly service and neighborhood feel. Today, Pizzetta continues to serve both locals and tourists in Poblacion and has also been recognized by media outlets such as ABS-CBN Lifestyle for its strong value proposition in Makati’s competitive dining scene.
IMAGE from Pizzetta
At the heart of Pizzetta is its Neapolitan-style pizza. The dough is made using Wellington wheat flour and follows a high-hydration formula that gives the crust its soft, airy, and chewy character with light charring after baking. To preserve the air pockets formed during fermentation, the dough is hand-stretched rather than rolled.
IMAGE from Pizzetta
Its signature ingredients include flour, yeast, water, salt, olive oil, tomato sauce, and mozzarella cheese. Each pizza is baked one at a time in a gas-powered electric pizza oven set at approximately 475°F or about 246°C, allowing for consistent cooking and quality control.
IMAGE from Pizzetta
What makes Pizzetta stand out is its balanced toppings and distinct flavor combinations that work well with its soft, chewy crust. The oven also maintains steady temperatures throughout the cooking chamber, helping each pizza bake evenly with a lightly browned crust and golden melted cheese for consistent quality in both dine-in and delivery orders.
Among its recommended pizzas is the Samurai, one of Pizzetta’s signature creations. It delivers a bold, crunchy umami flavor profile that keeps customers coming back. It balances savory depth with texture, layered over the brand’s soft, chewy Neapolitan-style crust. The contrast between crisp toppings and tender dough makes this a signature favorite among regulars.
Samurai (8″ Solo Size – Php 149; 14″ Family Size – Php 349) / IMAGE from Pizzetta
For those who prefer a classic, the Margherita is a great choice! It highlights the fundamentals with rich tomato sauce, melted cheese, and a well-executed crust, reflecting Pizzetta’s philosophy that quality dough and balanced flavors do not need unnecessary extras.
Margherita (8″ Solo Size – Php 99; 14″ Family Size – Php 259) / IMAGE from Pizzetta
Another recommended option is the Pepperoni. Inspired by classic New York-style toppings, it features generous layers of pepperoni on a perfectly baked crust for a savory and slightly smoky bite. It is a reliable choice for both first-time visitors and returning customers.
Pepperoni (8″ Solo Size – Php 129; 14″ Family Size – Php 329) / IMAGE from Pizzetta
For meat lovers, the Meat Overload is another signature pizza worth trying. It is generously topped with a hearty combination of savory meats that complement the crust’s soft, chewy texture.
Meat Overload (8″ Solo Size – Php 149; 14″ Family Size – Php 349) / IMAGE from Pizzetta
Behind the kitchen are Head Chefs Rolando Mendoza and Alvin Pobre. Chef Rolando Mendoza brings extensive experience from both local and international kitchens. He began as a line cook at TGI Fridays in Dubai, where he gained experience in high-volume restaurant operations and international cuisine.
He later became head chef at Gerry’s Grill in Manila and then at Gerry’s Grill Singapore, where he managed kitchen operations and maintained consistent food quality across the menu. He also worked as a head cook at Chowking Food Corporation, further strengthening his background in large-scale food service operations. His diverse culinary background contributes to the quality control and kitchen standards maintained at Pizzetta.
Chef Rolando Mendoza / IMAGE from Pizzetta
Chef Alvin Pobre, meanwhile, has worked in several restaurants across Metro Manila. He served as a pizza maker at Amare La Cucina in Kapitolyo, Pasig, La Dolce Vita in Makati, KYU Kitchen in Parañaque, and Vikings in North EDSA, specializing in pizza preparation and dough handling.
He also worked as a line cook at Guevarra’s by Chef Laudico in San Juan and Dampa sa Libis, giving him broader experience in kitchen operations and food preparation. His background in both pizza-focused and high-volume kitchens helps contribute to the consistency and quality of Pizzetta’s pizzas.
Chef Alvin Pobre / IMAGE from Pizzetta
With its straightforward concept, accessible prices, and focus on quality Neapolitan-style pizza, Pizzetta continues to hold its place as a go-to spot in Poblacion for diners looking for well-made pizza without the hefty price tag.
