Our Story
Three generations in the making, Forbici is the next generation of Neapolitan pizza. Rooted in Naples and shaped by the cities we call home, we bring together master baking, precision craft and our signature Biga dough fermentation to create a high-rise pizza unlike any other.
Forbici means “scissors” in Italian - a tribute to the Neapolitan tradition of cutting pizza into four pieces with scissors, and a reminder that exceptional quality lives in the smallest details.
Inspired by Naples but never bound by tradition alone, each Forbici restaurant reflects the energy and character of its neighbourhood. We’re here to pioneer a new wave of pizza, raising standards everywhere we go.
The Biga Process
Biga is a pre-fermentation technique from Italian bread-making tradition. It produces a dough that is lighter, more flavourful and more digestible than a standard pizza base - and it takes time most pizzerias aren't willing to give it.
At Forbici, we give it the time it deserves. Our Biga dough ferments for 12 hours at 24°C, reaching a pH of exactly 5.0. The result is a cornicione - the raised outer crust - that's characteristically tall, airy and impossible to ignore.
Cutting, the Neapolitan way
In Naples, pizza is cut with scissors. It's not a gimmick - it's a tradition rooted in the practical reality of handling a soft, freshly baked Neapolitan base, and in the respect that real pizzamakers have for their craft.
At Forbici, every pizza is cut four ways, at the table, with scissors. It's how Naples does it. It's how we do it. And it's where our name comes from.
Born in Naples
Authenticity starts with ingredients. Ours come directly from Italian producers who have been supplying the best pizzerias in Naples for generations.
