Rudy's Pizza Sheffield set to open

Rudy’s Neapolitan Pizza will open their doors on Saturday 2nd July bringing authentic Neapolitan pizza to Sheffield.

Rudy’s Sheffield will be a relaxed neighbourhood pizzeria situated at the former Lonestar Site at 40 – 44 Division Street, in the bustling heart of the City Centre.

Creating light and classic Neapolitan pizza since 2015, with the original Rudy’s situated in Ancoats, Manchester, the pizzeria has since opened sites in Leeds, Greater Manchester, Soho, Liverpool and Birmingham.
Born out of passion for pizza, Rudy’s follows the authentic Neapolitan tradition of pizza making, serving classic recipes such as Marinara, Margherita and Calabrese – all originating from Naples, the birthplace of pizza.

Believing Neapolitan pizza to be the best in the world, Rudy’s dough is made fresh daily using Caputo ‘00’ flour which ferments for at least 24 hours, alongside the best quality ingredients imported twice a week from Naples, including San Marzano tomatoes grown on fields next to Mount Vesuvius, and Fior di Latte mozzarella.

For Rudy’s, it’s all about the pizza and following the authentic Neapolitan technique. The dough is made fresh on site every day and cooked in wood fired ovens for just 60 seconds, all in accordance with Neapolitan pizza tradition, leaving it soft and floppy with a leopard patterned cornichon (crust).

Victoria Eyres, general manager of Sheffield said: “We’re overwhelmed with the response to bringing Rudy’s to Sheffield this Summer and can’t wait to fire up the oven. I get the keys next week and can’t wait to meet the local community.”

The original Rudy’s pizzeria opened in Ancoats, Manchester in 2015, with Rudy’s Sheffield the 11th member of the Rudy's famiglia.

If you haven't already registered for your chance to try a Neapolitan pizza on the house, sign up on their website before Sunday 19th June and secure a free pizza to enjoy during the opening weeks - www.rudyspizza.co.uk/Sheffield

Rudy’s are on the lookout for their kind of people and are now recruiting pizzaioli and front-of-house team.