Q: Describe your restaurant in a few words:
A: Artisan. Woodfired. Thin Crust. Pizza.

Q: What is the inspiration behind most of your recipes?
A: Ron’s deep-seated love for the Mediterranean city of Naples.

The Pizza Margherita is our staple & a traditional pizza you'll find in Naples, Italy.

Q: What is an interesting cooking technique you use?
A: We use a specific crust-stretching technique & flash bake our made to order, thin crust pizzas in 90 seconds at 900F in our almond wood burning oven. Fresh & piping hot, Neapolitan-style. With our pizza, the taste of the fresh toppings shines through. We do not recommend piling up the ingredients, due to the fragile, ultra-thin crust.

Q: What led up to you starting your restaurant?
A: It’s a “coming full-circle” story. Ron was born in Naples to Dutch parents. Our family moved to the US in 1998. A former project manager in electrical engineering by trade, his heart has always been in Naples. Every summer vacation was spent in this beautiful city with sweeping views, fertile grounds, rich history, Margherita pizzas for 3€, Italian mamas who made sure he ate enough & inclusive friends.

In 2011, Ron, as the first-signed restaurant tenant, believed in his neighborhood restaurant vision, against well-intended advice from others. The two SPSM buildings' interiors were construction zones, littered with piles of rubble.

He became an apprentice in a Neapolitan pizzeria for a few weeks, prior to opening up Pizza Bocca Lupo in mid-September 2011.

The beautiful, historic plaza, coupled with fine, small eateries & full bar have become an amazing community hub. We have even been able to weather the pandemic storm for which we can't thank our customers & team enough!

Q: What is your favorite part about San Pedro Square?
A: Jenneke loves that at SPSM the oldest structure in San José, the Peralta Adobe, is preserved & on display through History San Jose.