Basilico Pizza & Deli

Basilico Pizza & Deli Authentic Italian woodfire Pizzeria & Deli

Last summer we went to three mixes a day.The mixer normally runs once. By January it was going three times over, and eve...
02/10/2026

Last summer we went to three mixes a day.

The mixer normally runs once. By January it was going three times over, and every batch still had to sit its full 72 hours before it was any use to us. There's no version of this where you catch up — that's rather the deal you make.

It's the honest limit of working this way, and we'd choose it again tomorrow. You either started three days ago, or you start now for three days' time.

Summer's coming back around. The mixer's ready.

Open from 4pm today.

Friday night or Sunday night?

October's Limited Edition, and it's on from tonight.No tomato on this one. The fior di latte goes into the fire, then th...
30/09/2026

October's Limited Edition, and it's on from tonight.

No tomato on this one. The fior di latte goes into the fire, then the mortadella is laid over after it comes out, so it stays soft and juicy. Stracciatella torn on top, pesto, and semi-dried cherry tomatoes to cut through all that richness.

Salty, sweet, fresh and rich, all pulling at once — which is the whole game with a bianca.

The Limited Edition changes every month, and this is October's — first night tonight. $29.90, and when it's gone it's gone!

Open from 4pm today.

Who's having it tonight?

Our sausage, and mushrooms. Not a long menu description, this one.We make the sausage ourselves, the way it's made at ho...
29/09/2026

Our sausage, and mushrooms. Not a long menu description, this one.

We make the sausage ourselves, the way it's made at home: red w**e, garlic, pepper, a touch of nutmeg, and very good meat. It's the thing people ask us about more than anything else on the menu.

It goes on raw, in pieces, and cooks through in the ninety seconds it's in the oven — so the fat runs down into the cheese rather than out onto the tray. A small detail that took a while to get right, and you would absolutely notice if we stopped bothering.

Open from 4pm today.

What's going on yours?

24/09/2026

Three days of waiting, then ninety seconds in the fire.

That's the trade-off. The dough does the slow work so the oven can do the fast work.

Stretched by hand, never rolled — a rolling pin knocks the air out of the crust, and the crust is the best part of the pizza.

Open from 4pm.

Crust first or crust last?

Everything that happens before the pizza.It starts with our starter — flour and water, left to come alive before anythin...
22/09/2026

Everything that happens before the pizza.

It starts with our starter — flour and water, left to come alive before anything else goes near it.

Then our mix of flours from Italy and Australia, water, salt, and the oil goes in last. The mixer runs twenty minutes. The dough is cut, weighed and balled by hand, and then it rests 3 days.

Three days that are doing something every hour. The flavour builds slowly, the structure relaxes, and it comes out lighter to eat.

It's also why every batch is planned three days out. Good things take time, and we're happy to give it.

Open from 4pm today.

17/09/2026

Pizza night, nobody's cooking!

Our advice: get a few different ones and share them around!

Order ahead at basilico.co.nz and pick your time — it's ready when you are.

Open from 4pm today.

There's a man who flies into Tauranga for work.Every trip, before he flies home again, he comes in for a pizza. Every si...
15/09/2026

There's a man who flies into Tauranga for work.

Every trip, before he flies home again, he comes in for a pizza. Every single time.

We've got people who drive 40 minutes for it. One family on holiday came in seven nights straight — same table, different pizza each night.

And we take every order with a name, so when it's ready we can call you by it. That's deliberate. It's a small thing and it changes the whole room.

You think you're selling dinner. You're actually making new friends.

Open from 4pm today.

Which one you always order?

Supplì. If you've been to Rome you already know exactly what these are.Rice balls, rolled by hand, crumbed and fried her...
10/09/2026

Supplì. If you've been to Rome you already know exactly what these are.

Rice balls, rolled by hand, crumbed and fried here. Crisp on the outside, soft in the middle, with a heart of stringy mozzarella and best eaten standing up while you wait for your pizza.

Rolling them one at a time is most of an afternoon. Worth every minute of it.

Ask for one at the counter next time you're in.

Open from 4pm today.

Have you had one yet?

09/09/2026

This dough takes 3 days.

We mix the ingredients then we wait 72 hours while the flavour builds.

Last summer we were mixing three times a day just to keep up, and every batch still had to wait the full 72. There's no catching up — you either started three days ago or you didn't.

Open from 4pm today.

What's your usual order?

Dear Friends, our Verdure pizza got a little twist! We swapped the eggplants and the baby spinach and we added some beau...
02/07/2026

Dear Friends,

our Verdure pizza got a little twist! We swapped the eggplants and the baby spinach and we added some beautiful Roman style Artichokes and Rocket for some peppery finish!

Fresh, rich, tasty and also healthy! Still on our famous 72 hours slow fermentation sourdough.

Today is Friday, is pizza night in Basilico! 😋🫶🍕😍🇮🇹🤌

Address

520 Gloucester Road
Papamoa
3118

Opening Hours

Monday 10am - 8:30pm
Tuesday 10am - 8:30pm
Wednesday 10am - 8:30pm
Thursday 10am - 8:30pm
Friday 10am - 9pm
Saturday 12am - 9pm
Sunday 12am - 8:30pm

Telephone

+6475722996

Website

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