The venue has become a local favourite for its authentic Neapolitan pizza
Jay Wilson of Il Capitano’s in Waterloo(Image: Conaill Corner/Liverpool Echo)
“Fulfilling our potential is the most exciting thing… it’s limitless what we can do here.” That’s how the owner of one of Merseyside’s favourite pizzerias describes its upcoming move just 100 yards from its current location to a more spacious, versatile new site.
Neighbours Jay Wilson and Florentin ‘Florrie’ Stefan opened Il Capitano’s on St John’s Road in Waterloo back in September 2019, bringing an authentic taste of Naples to the heart of the neighbourhood. The pair have built their reputation on a commitment to the freshest ingredients and a dedication to traditional Neapolitan pizza-making.
At Il Capitano’s, every pizza dough is made on-site and fermented for a minimum of 24 hours. The oven blazes at 500 degrees, allowing pizzas to cook in less than 90 seconds, while the chefs only use San Marzano tomatoes – which are specifically grown in a designated area near Naples.
Last week, the restaurant announced it was moving out of St. John’s Road and into the old Hampson’s site on Crosby Road North.
Owner Jay spoke to the ECHO about what prompted the move. He said: “We’ve always thought that we’re not fully releasing our potential because we’re so restricted with kitchen space and cover space.
“We want to evolve with new trends. And there’s different ways of making Neopolitan pizza which require more space, more time and more equipment.”
The team has been turning customers away midweek due to lack of space, a frustrating yet optimistic sign that business demand is outpacing capacity.
This shift to the new site will deliver major operational improvements. The new premises will allow Il Capitano’s’ chefs to prep their own homemade pasta, offer a fritti menu featuring calamari and Italian croquettes, plus a new lunchtime and early-bird offering – and even Sunday roast dinners come winter.
Jay said: “We can only get bigger by making this move.”
Co-owners of Il Capitano’s, Jay Wilson and Florentin Stefan (centre and right), with pizza chef Chris Dzodz (left)(Image: Andrew Teebay Liverpool Echo)
What’s more, the adjacent bar space is also part of the upgrade. Midweek patrons can enjoy £5 spritzers, while there will be live football screenings and weekend DJs, all complimented by taps pouring Birra Alpetti – an Italian organic lager from the Alps – as well as Krombacher Unfiltered and a Lemon Radler.
On the takeaway front, Il Capitano’s is shifting from Uber Eats-only pizza deliveries to a larger delivery operation offering more food including pasta bakes like lasagne, and employing its own drivers. Jay said: “We’re going to have our own drivers. We’re looking to come off Uber Eats, so I’d encourage everyone who orders from us on the app to follow the Instagram and check the website.”
Jay admits the move is a “big gamble,” especially since the existing site’s energy has been central to Il Capitano’s’ identity. But with greater space and scope, he’s confident they’ll replicate – and enhance – that feel in the new venue. He added: “It’s an open, beautiful space here. We’ve just got to bring what we do over here and I can’t see it not working.”
With scaffolding soon to come down and signage ready to go, Jay expects the new site to open in less than four weeks – cementing a transformative leap forward for a neighbourhood favourite.