A new authentic Neapolitan pizzeria is opening in a lively Birmingham neighbourhood - here’s when and where you can expect to try a true taste of Italy

A new authentic Neapolitan pizzeria is about to launch in a lively Birmingham neighbourhood.

Dough & Fire is promising to serve the tastiest pizza in a venue that encapsulates the warmth and simplistic characteristics of traditional pizzerias in Italy - right in the heart of Moseley - from 5pm onwards on Friday, November 21.

The Dough & Fire team is made up of hospitality professionals who are rooted in family values.

The promise to serve exceptional handcrafted pizzas by expertly blending premium imported and locally sourced ingredients with authentic Neapolitan techniques.

Meet the team behind Dough & Fire

Neel Chatterjee, Director, is a hospitality professional with 8+ years’ experience running hotels. 

He specialises in guest experience, operations, and brand development. After drawing inspiration from Neapolitan pizza culture in Naples, he aims to create a modern, scalable Neapolitan-style pizza brand that combines traditional craftsmanship with operational expertise for long-term growth.

Armaan Rafique, Founder & BDM, brings a wealth of hospitality experience, having held managerial positions at renowned venues such as Rudy’s and Fazenda. 

Beginning his career as a chef, his culinary journey spans Italian, Brazilian, and Malaysian cuisines, including time at Tosca in the DoubleTree by Hilton Kuala Lumpur. 

He also spent a period working as a chef with the British Defence, further broadening his professional portfolio. 

Armaan holds a Master’s degree in Hospitality and Tourism Management, and his years as an avid traveller and food enthusiast have shaped his deep understanding of global flavours and guest experience.

“I’m excited to open my first pizza restaurant in Moseley,” said Armaan Rafique. “Moseley’s community spirit and support for independents made it the perfect place for Dough & Fire. “We’re committed to serving authentic Neapolitan pizza using the best ingredients and offering warm, welcoming hospitality so every guest feels at home.”

The kitchen is led by head chef Ahmed Noureldin, who joins from Coby Sizzler. With 27 years of culinary experience that began in Italy, he honed his craft at Al Forno Pizza, Franco Manca and BOX, and brings more than 18 years’ expertise to Birmingham’s vibrant hospitality scene. 

Renowned for his pizza‑spinning skills, he pairs authentic Italian tradition with theatrical flair. 

Shrina Das, co-founder, says her father’s dedication to business inspired her entrepreneurial drive. 

Alongside her husband—whose hospitality experience complements her business skills—the couple launched the restaurant as both a professional venture and a tribute to family legacy and shared values.

What’s on the menu at Dough & Fire?

The menu offers a harmonious blend of classic and contemporary pizzas, from the timeless Margherita and Prosciutto to a spicy Diavola and Quattro Formaggi, a selection of vegetarian and vegan options. Start with crispy arancini or bruschetta, then finish with indulgent desserts such as creamy tiramisu, rich affogato or a selection of authentic Italian gelato.

The fully stocked bar at Dough & Fire offers a wide selection of house wines, beers, expertly crafted cocktails and refreshing mocktails.

Dough & Fire will open from 5pm on Friday,  November 21, located at Woodbridge Road, Moseley, B13 8EJ.

Their opening hours from Sunday November 23 are 5pm - 10:30 pm

From 1st December - Monday to Sunday 12 to 10:30pm

For menus and more information, visit www.doughandfire.com.