Our Story

Pizza Box opened in Tsim Sha Tsui in 2018. Our founder, Marco Wong, spent two years training in Naples before coming home with one simple goal: bring the spirit of Neapolitan pizza to Hong Kong, in a way Hong Kongers would actually love.

Three principles

1. Long fermentation. Our dough cold-ferments for at least 72 hours. Long fermentation lets the yeast break down complex sugars in the flour, producing a crust that tastes deeper, digests more easily, and doesn't leave you thirsty.

2. Good flour. We insist on Italian Caputo Cuoco (blue bag) 00 flour. About 13% protein — strong enough to hold up to 450 °C heat without turning brittle.

3. High heat, fast bake. Our stone oven sits at 450 °C. A 12-inch Neapolitan pie comes out in 90 seconds — leoparded crust, moist centre, soupy in the middle. No domestic oven can replicate this.

Local creations

We also make pizza for Hong Kongers. Our Char-Siu & Pineapple is not a Hawaiian — it uses honey-glazed Cantonese char-siu, fresh pineapple, and a finish of spring onion. Our Typhoon-Shelter Prawn uses garlic, dried chilli, and fermented black beans for proper HK heat.

The team

Alongside Marco, our baker Jenny runs the dough room, prepping each morning the dough we'll bake three days later. The front of house is led by Alex, who has 15 years in Hong Kong hospitality.

Contact & reservations

Reservations: +852 2345 6789, or visit our contact page. Want to make pizza at home? Start with our dough calculator and home recipe.