Authentic Neapolitan Pizza in Split

Pizza in original Neapolitan style, baked at Pizzeria Skipper.

A high, soft crust and a light centre, all from a hot wood-fired oven: that is the Neapolitan pizza we serve every day. We serve it on a terrace overlooking the ACI Marina, where the aroma of fresh baking complements the view of the sailing boats and the old town. By giving our dough the time it needs to mature, the high heat transforms it in just a few minutes into a perfectly charred, airy pizza crafted for a relaxed seafront dining experience.

What Is Neapolitan Pizza?

Neapolitan pizza comes from Naples and is recognised by its high-hydration dough, which is baked quickly in a very hot oven. As it bakes, the crust rises high and stays airy and soft, while the centre remains thinner and light.

There are fewer toppings, but they are high-quality and carefully chosen, so the flavours stay clear and clean. That is also what makes it different from a thinner, crispier style such as Roman pizza, whose dough is firmer and evenly thin across the whole plate.

How We Make Our Neapolitan Pizza

This recognisable crust does not happen by itself. It comes from three things we return to every day: slowly risen dough, strong heat, and ingredients we choose carefully.

Soft, Slow-Fermented Dough

We mix the dough with plenty of water and leave it to rest for a long time. During that time, it develops flavour and the light, airy structure that makes Neapolitan pizza memorable. When the dough hits the intense heat of the oven, the rim puffs up naturally, creating a characteristically tender texture with a light bite.

Baked in Two Wood-Fired Ovens

The open fire infuses the dough with a subtle smoky aroma and creates the classic leopard-spotting char on the crust, while our two ovens ensure your order arrives promptly even during the busiest hours.

Carefully Chosen Toppings

On the soft dough, we use trusted ingredients: fior di latte cheese that melts gently, Grana Padano for a salty, rounded note, prosciutto, truffle cream, and mini burrata where they fit best. We like fewer ingredients, but each one has a reason, so the flavour stays clean and every bite is balanced.

#sliceofadriatic

ACI

truffle sauce, fior di latte, shrimps, marinated cherry tomatoes, artichokes, Trieste sauce, basil, Grana Padano

Neapolitan Pizza Flavours at Pizzeria Skipper

Seven Neapolitan pizzas are waiting for you on the menu, from the light Napoli to rich combinations with seafood and truffles, like our signature ACI pizza. They all share the same soft dough, so you can choose based on your mood:

ACI 17,50 €

truffle sauce, fior di latte, shrimps, marinated cherry tomatoes, artichokes, Trieste sauce, basil, Grana Padano
Skipper 16,50 €

fior di latte, ricotta, truffle sauce, prosciutto, arugula, Grana Padano, cherry tomatoes, olive oil
Mortadella e pistacchio 16,80 €

pistachio cream, fior di latte, mortadella, mini burrata, pistachio granules, basil

Prosciutto 16,50 €

tomatoes, fior di latte, prosciutto, marinated cherry tomatoes, olives, mini burrata, basil
Napoli 12,50 €

tomatoes, mozzarella, parmesan cheese, fior di latte, basil, olive oil
Šljivizza 14,80 €

tomato sauce, fior di latte, bacon, onion, dried plums, marinated cherry tomatoes, basil
Pepperoni 13,80 €

tomato sauce, fior di latte, Slavonian spicy sausage, Grana Padano, chili peppers, basil

#sliceofadriatic

Šljivizza

tomato sauce, fior di latte, bacon, onion, dried plums, marinated cherry tomatoes, basil

Why Choose Pizzeria Skipper

Having perfected our pizza over the years, we focus on what matters: exceptional dough, traditional wood-fired ovens, and a welcoming terrace. Here, you can relax by the marina and enjoy prompt service, even when every table is full. Drop by for a casual lunch or pair your evening pizza with a signature cocktail.

Where to Find Pizzeria Skipper

We are located on the Sustipan cliff, just above ACI Marina, and you can easily walk to us from the centre of Split along the sea in about ten minutes.

Address: Sustipanski put 2, 21000 Split
Phone: +385 21 398 437
Email: info@pizzeriaskippersplit.com
Opening hours: every day from 12:00 to 00:00

Frequently Asked Questions

How is Neapolitan pizza different from regular pizza?

The main difference is in the crust and texture. Neapolitan pizza has a high, soft, airy crust and a light centre because the dough contains more water, ferments longer, and bakes quickly over strong heat. That is where its soft bites and dark bubbles around the crust come from.

Is Neapolitan pizza softer than Roman style pizza?

Yes, Neapolitan pizza is noticeably softer. Its crust is puffed and full of air, and the centre is tender, while Roman pizza is thin and crispy across the whole surface. We bake both styles in the same ovens, so you can compare them at the table and choose your favourite.

Is your Neapolitan pizza baked in a wood-fired oven?

Yes, every Neapolitan pizza goes into a wood-fired oven at a high temperature. We have two such ovens, so the fire does its work, and you do not wait too long even during peak hours.

Book a Table

If you’re planning a visit during the weekends, on holidays, or during the busy summer season, it is best to book in advance because the seats with a view of the marina fill up quickly. You choose the time, and we prepare the table and pizza from our wood-fired oven.