Frequently asked questions

A Neapolitan pizza is defined by its dough and its bake: slowly fermented dough, a high, airy rim (the cornicione) with leopard spotting, a thin, soft centre, and one very fast bake in a very hot oven. At Infinito we use a blend of three Italian flours with a double fermentation — first in bulk, then as dough balls — for up to 36 hours, and we bake each pizza in about 100 seconds.

We recommend light reds like our Chianti Classico, which complement the flavours without overpowering them. If you'd like something local, we have Mallorcan wines such as El Galgo (Callet). For beer lovers, there's Breaking Brou, a Mallorcan craft beer.

Absolutely! A large part of the menu is vegetarian to begin with, and any pizza can be made with vegan mozzarella (+€3.50). We work with a wide range of local vegetables, and the fast, very hot bake brings out the flavour of vegetables like aubergine, courgette and peppers.

At Infinito we love authentic Neapolitan pizza, with an alternative, creative twist. We use fresh, top-quality ingredients, a slow-fermented dough of up to 36 hours and a fast bake in a very hot oven, which gives the pizza a texture and flavour that are hard to match. Come and taste the difference!

Yes! You can enjoy our Neapolitan pizza at home. We offer takeaway and delivery in the centre and Santa Catalina. Call us on +34 871 610 637 to order, or order online through Glovo.

At Infinito Pizzeria we make traditional Neapolitan pizza: a dough of three Italian flours with a double fermentation of up to 36 hours, and one fast bake in a very hot oven. We follow tradition in the method; the ingredients are where we allow ourselves to be creative.

Monday to Thursday, 12:30–15:30 and 19:00–23:00. Friday and Saturday, 12:30–23:00 non-stop. Closed on Sundays. We look forward to seeing you!

We're in the heart of Palma de Mallorca, at Plaça Alexandre Jaume, 8, Local 3, 07002 Palma, Illes Balears. View on Google Maps

You can call us on +34 871 610 637 or email us at ciao@infinitopizzeria.es.

'Napoletana Alternativa' reflects our love of the Neapolitan tradition combined with our own creativity. The method is traditional — slow-fermented dough and a single bake in a very hot oven; the 'alternative' part is the ingredients: we experiment with local, seasonal produce and combinations you won't find on a classic Neapolitan menu.

We're proud to use fresh, high-quality ingredients, including many local products from Mallorca. We're always looking for unique, seasonal ingredients to create pizzas that surprise and delight our guests. Follow us on Instagram to see our specials.

Because time is what makes the dough easy to digest. We ferment in two stages — first in bulk, then as dough balls — keeping to the right temperatures and resting times in each. A long fermentation gives the rim its own flavour and makes the pizza much easier to digest than a quickly fermented dough.

The bake itself takes about 100 seconds. Our gas oven runs very hot, and that single, fast bake is what puffs up the rim, gives the leopard spotting and keeps the ingredients fragrant. The long work happens before: the dough ferments for up to 36 hours.

Yes. Every pizza can be ordered with a gluten-free base for a €5 supplement. In the words of our menu, it is only suitable for people with gluten intolerance: if you have diagnosed coeliac disease, call us before you come on +34 871 610 637 and we'll explain how we prepare the dough.

We have lots of delicious options! Our signature pizza is the 'AMORE MIO', with local, seasonal ingredients that sum up our 'Napoletana Alternativa' style. But we'd love to know your favourite. Leave us a review on Google! ❤️🍕

For a first visit, we recommend the 'INFINITO ∞'. It's one of our most popular creations and sums up our 'Napoletana Alternativa' style perfectly.