On a sun-warmed corner of Lyttelton, Bomba Pizza Napoletana brings the spirit, flavour, and rhythm of southern Italy to the harbour.

What began as a small gelateria in 2019 has grown into a beloved neighbourhood pizzeria - a place where locals gather, visitors linger, and strangers quickly become friends.

Founded by Italian/Brazilian owner Ed Monteschio and his partner Jeneve Williams, Bomba is driven by a simple belief: food is sacred, and feeding people is an honour. Ed grew up in an Italian family where food was central to everyday life, and that sense of warmth carries through everything we do.

True Neapolitan Craft

Our pizza follows the traditions of Napoli — simple quality ingredients, deep patience, and uncompromising technique.

We use Italian “00” flour, fresh yeast, and a slow fermentation that takes more than 30 hours to produce a crust that is soft, airy, and lightly blistered. Each base is shaped by hand using a technique that takes years to master, then baked at intense heat for that signature Neapolitan finish: tender inside, delicately crisp outside.

From the flour to the oven, everything is chosen to honour the original craft.

A Slice of Napoli on London Street

Dough - Time, Not Tricks

Great pizza begins long before the oven is lit.

Our dough is made daily and left to rest and mature slowly, allowing natural fermentation to do its work. This patient process develops the subtle flavour, digestibility, and light texture that fast-made dough simply cannot achieve.

Each portion is hand-cut and gently rounded into individual dough balls, then left to relax again before service. When it’s time to bake, the dough is opened by hand, never rolled, preserving the air inside so the crust rises beautifully in the heat of the oven.

Italy’s table is not just one thing, neither is ours.

Alongside our pizzas you’ll find gelato, calzone, vino, beers, cocktails, and daily specials, all prepared with the same commitment to quality and simplicity.

Many guests first discover us at the Lyttelton Farmers Market, where we serve hot slices to a steady stream of early-morning regulars and curious travellers alike.

Neapolitan pizza is best eaten fresh, hot, and in the moment. It’s simple food made with care. Nothing hidden, nothing overworked, nothing rushed.

Just dough, fire, time, and people.