A custom pizza here starts at $15. Pick a red base or a white base, both 12 inches, then add what you want from our kitchen. That is the entire system, and it is on Toast under Create Your Own.
The part we will also do is tell you when your combination is going to come out wet in the middle, because on a Neapolitan base it will. Most places take the order and let you find out at home. We would rather have the conversation at the counter.
We've Worked With the Best People
How Your Custom Pizza Works
PICK YOUR BASE
Red Pizza 12 inch at $15 comes with San Marzano tomato sauce. White Pizza 12 inch at $15 comes with no sauce. Both are the same hand-stretched dough we use for everything else.
ADD WHAT YOU WANT
Cheeses include fiordilatte di Napoli, imported burrata, provola affumicata, gorgonzola DOP, Parmigiano Reggiano, and pecorino Romano.
Meats include prosciutto di Parma aged 24 months, prosciutto cotto, and hot soppressata.
Vegetables include cremini mushrooms, grilled artichokes, Gaeta olives, roasted peppers, cherry tomatoes, arugula, and anchovies from Cetara.
FINISH IT ON THE SIDE
Sauces and finishes come separately so they do not soak the base. Fresh basil pesto at $3, Calabrian chili at $2.50, garlic aioli at $2.50, homemade spicy honey at $3, and truffle oil with pulp at $3.
Why Fewer Toppings is Sometimes Better
90-SECOND BAKE
A Neapolitan pie cooks in about a minute and a half in a very hot wood-fired oven. There is no time for a heavy load of toppings to cook off their water. That water ends up in the dough instead.
THIN MIDDLE BASE
The style is defined by a puffed rim and a thin, soft center. The True Neapolitan Pizza Association in Naples writes the rules for it. That center is structurally the weakest point of the pie and it is exactly where extra weight lands.
THREE IS THE SWEET SPOT
Two or three toppings works reliably. Four is pushing it. Six will give you soup in the middle, and we will say so before we make it rather than after.
ORDER CALZONE FOR EXTRA LOAD
Calzone al Forno at $20 and Calzone Napoli at $22 are built to hold a lot of filling. If your custom pizza idea keeps growing, that is the dish you actually want. Full list is on our menu.
Combinations that Work
ON A RED BASE
Hot soppressata with our homemade spicy honey on the side. Or sausage with a green vegetable, which keeps the moisture balanced.
ON A WHITE BASE
Cremini mushrooms with truffle oil on fiordilatte. This is the closest thing we have to a house favorite that never made it onto the printed menu.
CURED MEAT WITH SOMETHING FRESH
Prosciutto di Parma with arugula, both added after the bake so the meat does not cook down and the greens do not wilt into the cheese.
What to Avoid
Do not stack wet ingredients. Fresh mozzarella plus fresh tomato plus burrata is three sources of water on one 12 inch base. Pick one and let it be the star.
How to Place a Custom Order
ONLINE
Use the Create Your Own section on Toast. Toast orders are pickup and go straight to the restaurant.
BY PHONE
Call (201) 648-0111 and describe what you want. If it is going to bake badly, we will suggest a change on the call.
FOR A CROWD
Call ahead for anything over ten pies. We would rather stagger the bake than have half the order sitting on a counter going soft. For events, our pizza truck bakes to order on site and guests call out their own combinations.
Why Our Ingredients Cost Like They Do
Corrado Cervelli was born in Naples and learned to make pizza in his family's restaurant. He moved to the United States in 2017 and opened in Bergenfield at the end of 2022 with Angelo Riccio and Giovanni Massaro.
The toppings list is short because it is all imported or made here. Fiordilatte di Napoli, San Marzano tomatoes, Gaeta olives, Cetara anchovies, and prosciutto aged 24 months are not interchangeable with commodity versions. Our mozzarella and pasta are made by hand in the Bergenfield kitchen.
That is the trade. Fewer options, better versions of each one.
IF YOU WANT IT VEGAN
A red base with no cheese is vegan as it is built. Add roasted peppers, grilled artichokes, mushrooms, Gaeta olives, and cherry tomatoes and you have a full pie without dairy. Finish it with Calabrian chili or olive oil rather than pesto, which contains cheese.
IF YOU ARE FEEDING A KID
The simplest custom pizza is usually the one that works. A red base at $15 with fiordilatte and nothing else bakes cleanly and cools fast enough to eat. Skip the finishing oils, which make it slippery for small hands.
Where Our Customers Come From
We are at 49 W Church St in downtown Bergenfield, near the South Washington Avenue strip. Custom orders come in from across Bergen County as well as from Bergenfield itself.
If you are driving more than ten minutes, keep the toppings light and crack the box on the way home.
Pricing a Custom Pizza
THE BASE PRICE
Red or white at $15. That is the floor and it includes the dough, the sauce on a red base, and the bake.
ADDING TO IT
Toppings are priced individually. Ask at the counter or check the Create Your Own section on Toast for the current list and prices.
WHERE IT GESTS EXPENSIVE
Burrata, prosciutto di Parma, and black truffle are the three that move the price most. They are also the three most worth ordering, so decide accordingly.
ORDERING FOR A MIXED GROUP
If half your table wants something loaded and half wants something classic, order one custom pie and one printed pie rather than compromising on a single one. Every pie is 12 inches and portioned for one person anyway.
SIDES AND FINISHES
Dipping sauces run $2 to $3. Truffle oil with pulp is $3. These are the cheapest way to change a pie without adding weight to the bake.
Frequently Asked Questions
Can I get a half and half pizza? No. A 12 inch Neapolitan pie is personal sized, so splitting it two ways defeats the point. Order two pies instead and you will both get what you wanted.
How many toppings can I add? There is no hard cap, but we recommend three or fewer. Past that the center will not set properly in a 90 second bake and the middle goes soft.
Can I order a plain cheese pizza? Yes. That is a Margherita at $17 with Parmigiano and basil, or a red base at $15 with just fiordilatte on it.
Do you take large custom orders? Yes. Call (201) 648-0111 at least a few hours ahead for orders over ten pies so we can time the bake and hand them over hot.
Can I build a custom pizza at an event? Yes. Our pizza truck and mobile brick oven bake to order on site, and guests tell the pizzaiolo what they want as they go.
Do you have vegetarian custom options? Yes. A white base with mushrooms, artichokes, roasted peppers, or cherry tomatoes works well. The red base with no cheese is also vegan as built.
Can I bring my own toppings? No. We can only cook with what comes through our own kitchen, for food safety reasons.
Build One
Call (201) 648-0111 or open the Create Your Own section on Toast. Tell us the base and the toppings and we will tell you honestly how it will bake. We are at 49 W Church St, Bergenfield, NJ 07621, open Monday through Saturday 12pm to 9pm and Sunday 12pm to 8pm.
Love this place! Authentic Italian pizza - high quality ingredients, flavorful, and absolutely delicious. The service is excellent and fast. Highly recommend - you are in for a treat!
Tatyana Cherkasskaya
This take out Italian kitchen is serving up some of the best most authentic food in the area. High quality ingredients simply prepared and perfectly executed...
Stacey Glick
Having lived in Milan and entire summer stay in the south, I can attest that the best and real authentic Italian taste can be found at Culto Italiano. Best pizza in Bergenfield NJ...
Benilda Regis
