Pizza Kai didn’t just open — it burst onto Symonds Street with a New York attitude and a whole lot of flavour.
After years inside pizza shops watching the craft get watered down, we decided to bring the magic back. Real heat. Real dough. Real personality.
So we went straight to the source: the sidewalks of NYC. The late-night slice runs, the crackle of the oven, the fold, the drip, the swagger — that’s the DNA baked into every pie we make.
This isn’t fast food.
This is fire-baked, street-born, New York energy on a plate —
The slice with a New York accent.
