La Bottega
Enjoy our Little Italy World in Byron Bay.
In La Bottega's kitchen, Peppe prepares the traditional Italian pizza dough you can enjoy at your catering, pizza party or special event.
Monday to Friday from 3pm till late.
1/7 Grevillea Street, Industrial Estate, Byron Bay 2481 NSW
Phone: 0404 508 041
Email: aboutpeppepizza@gmail.com
Phone: 0404 508 041
Email: aboutpeppepizza@gmail.com
Discover Our Menu.
This Menu and prices are for Community events only and may vary for other events.
Broken Head Pizza Night
Monday Nights at Broken Head Hall Great community pizza night.
At the momentsuspended cause COVID-19
At the momentsuspended cause COVID-19
Enjoy our delicious pizzas, live music, and fun for the whole family Monday night at the Broken Head Hall from 5 pm till late. Live music. Check our calendar for Broken Head pop up events.
Location Every Monday from 5pm till late.
Broken Head Hall, Byron Bay.
Order your pizza, Book your table or Ask information to
Order your pizza, Book your table or Ask information to
0481 177 798
- our Catering Manager will answer all your questions!
Catering Events
We have the best Catering service in Byron Bay for your party, wedding or special event.
Enjoy a great selection of unique Italian flavours and a personalised service in Byron Bay with our mobile pizza oven, wood fired.
Send us an email or call
0481 177 798
- to request our Special Catering Menu specially designed for your wedding or party. Our Catering Manager will answer all your questions!Email aboutpeppepizza@gmail.com
..or you can call our HQ Shop La Bottega at
0404 508 041
Meet Our Chef.
“We aim to give our clients the best pizza experience of their lives in Byron Bay.”
Peppe
Executive Chef of Peppe Pizza.
We make our pizza according to the highest standards of the traditional Naples style pizza. Peppe is committed to mantaining the ancient traditions and integrity. We use only Premium quality, local and imported ingredients, non-genetically modified and spray-free products. Our sourdough is a natural mixture of flours, left rising for more than 70 hours with the result of a great taste and easy digestibility.