Napoli ExpressPizza delivery · BlackwoodPizza delivery

The team

Two of us, and the dough.

Marco turned his family's old café unit into a pizza shop in 2011; Kayleigh started on a scooter in 2015 and now runs everything in front of the oven.

Rows of pizza dough balls proving in stacked trays dusted with flour beside digital scales
Marco Bianchi, a man of about forty-two with dark wavy hair greying at the temples, in a green t-shirt and floury apron stretching a pizza base

Marco Bianchi

Owner and dough. The 8am mix, the oven, the sauce

Third generation of a family who came to the valleys from Bardi in the 1920s and ran a café in Blackwood for sixty years. Trained in a pizzeria in Parma for two years in his twenties, came home, and turned the family's old café unit on the High Street into a pizza shop in 2011. Mixes the dough every morning at eight, cooks the tomato sauce on Tuesdays and Fridays, and is on the oven every Friday and Saturday night.

Kayleigh Price, a woman of about thirty with a short blonde bob, in a black hoodie and green apron behind a counter stacked with pizza boxes

Kayleigh Price

The counter, the phones, the riders and the deals

From Cefn Fforest; started as a rider in 2015 and now runs the front of the shop. Takes the phone orders, writes the riders' runs so Newbridge is not waiting behind Oakdale, and built the postcode checker and the delivery times on this website from her own notebook of how long every run takes. Writes every allergy on the ticket and reads it back.

  • 2,011the year the oven was first lit at 41 High Street
  • 48hrthe dough proves in the cold room before it is stretched
  • 35 minto the door on a normal night; the site says when it is longer
  • 4.7average from 1,318 reviews
A narrow pizza delivery shop at dusk with stacked pizza boxes and a glowing oven inside and two scooters outside

41 High Street

From a café in the 1930s to a pizza oven.

The Bianchis came from Bardi, in the hills above Parma, like many of the valleys' café families, and ran a café at 41 High Street from 1951 until 2009. Marco grew up behind its counter, went to Parma at twenty-two to learn pizza, and came back to a shop that was closing. He kept the counter, took out the booths and put in an oven.

The riders are Kayleigh's old job: today it is Dylan, Morgan and Shane, three scooters with insulated top boxes.

Finding the shop

Pick the size, see it to scale, see the price.

Ten to sixteen inch, classic, thin or stuffed, any of twenty toppings: the builder draws it to scale, gives the price and the price per square inch, and your postcode gives tonight's delivery time.

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