Las Vegas has long been recognized as a vibrant sports and entertainment hub, but it is also carving a niche as a pizza destination.
The city boasts a remarkable array of pizzerias that reflect a myriad of styles—from Neapolitan to Detroit, and everything in between.
In a landscape once dominated by a few key establishments, chefs like Tony Gemignani have transformed the pizza scene.
Opening Pizza Rock in 2013, Gemignani recalls a time when Vegas didn’t have prominent spots like Good Pie or Evel Pie, making the current variety feel almost sacrilegious for pizza aficionados.
Today, chefs, restaurateurs, and passionate diners have embraced the diverse regional styles of pizza, elevating Las Vegas to a unique culinary destination.
Vincent Rotolo, founder of Good Pie, underscores the importance of storytelling in pizza, suggesting that the Vegas style is an amalgamation of experiences shared by travelers and locals.
Each pizza embodies a tale of its creator, from Naked City’s Buffalo influence to Yukon Pizza’s homage to family traditions.
Let’s explore some of the most prominent styles of pizza found in Las Vegas and understand what makes each one special.
Neapolitan pizza holds a sacred place in the pizza hierarchy, hailing from Naples—its birthplace.
Known for its stringent regulations by the Associazione Verace Pizza Napoletana (AVPN), true Neapolitan pizza requires specific ingredients and measurements to achieve its known characteristics: a charred, chewy, and slightly wet crust.
Tony Gemignani notes that the Margherita pie, which is made with San Marzano tomatoes, fresh fior di latte mozzarella, basil, and olive oil, exemplifies this tradition.
Mobile pizza truck Signora Pizza, helmed by eight-time World Pizza Champion Floriana Pastore, has captured this essence effectively.
In contrast, places like Double Zero Pie & Pub in Chinatown take a neo-Neapolitan approach, infusing creativity into the traditional format.
Erica Bell, general manager and pizzaiolo at Double Zero, emphasizes breaking the conventional rules while still respecting Italian standards.
This is where the art of pizza-making thrives, allowing variations like white pies with smoked Fumella mozzarella and short rib pizzas with orange chimichurri to emerge.
Next on the list is Sicilian-style pizza, which stands out with its thick crust that is reminiscent of focaccia.
Sicilian pizza, originally known as sfincione, features a sponge-like texture and is layered with savory ingredients such as herbs and thick tomato sauce.
Good Pie’s Vincent Rotolo, himself a grandchild of Italian immigrants, cherishes the connection between Sicily and Naples through pizza.
He believes that both round and square pizzas are essential to his identity and serves various styles in his restaurant to honor his heritage.
Moving onto Chicago-style pizza, this deep-dish variation is known for its buttery crust, laden with toppings and a delightful layer of chunky tomato sauce.
Joe Papa, owner of Amore Taste of Chicago, explains that the hearty nature of deep-dish pizza resonates with those from the Midwest.
Preserving the authentic taste, he kept the original chef when he acquired the restaurant, ensuring that the pizzas are made in the high-production oven shipped directly from Chicago.
This style requires longer baking times, resulting in a robust and filling experience.
Gemignani highlights the lesser-known crispy tavern-style pizza, a perfect companion for beers and casual munching in a bar setting.
Detroit-style pizza, known for its original use of a car’s steel drip tray for baking, has also cemented itself in the world of pizza.
The creation of this style is attributed to Sicilian immigrants who combined traditional techniques with local ingredients, resulting in the distinctive, thick, and chewy crust.
Rotolo explains how Detroit pizza incorporates various elements from its roots, emphasizing the caramelized cheese crust that enhances the flavor profile.
Available at establishments like Northside Nathan’s, Good Pie, and Red Dwarf, this pizza style captures a loyal following among enthusiasts.
Interestingly, Indian-style pizza offers a unique twist that combines traditional pizza with the familiar spices of Northern Indian cuisine.
Aman Kahlon, owner of Curry Pizza House, brings a distinctive flavor from his cultural background, infusing pizzas with spices like cumin and coriander.
Kahlon speaks to the importance of creating a flavorful pie with a sturdy crust that can hold up to the vibrant, bold tastes characteristic of Indian cuisine.
This approach transforms a traditional dish into something novel and exciting, showcasing how culinary traditions can blend seamlessly.
New Haven-style pizza, often regarded as ‘apizza’, presents another variation that has garnered interest from pizza lovers.
Chef Elia Aboumrad, formerly on the Food Network, serves her version of this coal-fired, thin-crust pizza, which stands out for its lack of heavy toppings.
She appreciates the opportunity to explore different flavors and textures that New Haven-style brings, making it a unique offering in Las Vegas.
In the realm of classic pizza, New York-style remains a time-honored favorite.
Richard Verhagen from Evel Pie emphasizes the importance of creating that perfect balance of flavors that a New York slice embodies.
The meticulous fermentation process of the dough combined with high-quality ingredients ensures an authentic experience.
Yet, Verhagen’s creativity is evident through unique topping choices ranging from garlic-roasted grasshoppers to rattlesnake pizza.
When it comes to Brooklyn-style pizza, Rotolo brings his childhood memories to life, highlighting how it diverges from traditional New York pizza through the use of fresh mozzarella rather than commercial options.
At Good Pie, the use of multiple cheeses and a carefully crafted dough allows for an elevated tasting experience—one that resonates with the nostalgia of Brooklyn pizzerias.
Finally, the Grandma slice brings a heartfelt connection back to the legacy of Italian-American grandmothers.
Rotolo explains how the tradition of making pizza in home kitchens led to the creation of the accessible pizza varieties we see today.
Good Pie’s take on the Grandma slice nods to those roots, providing diners a taste of nostalgia combined with culinary excellence.
As the Las Vegas pizza scene continues to evolve, each pizza style adds a layer to the city’s rich tapestry of flavors and cultures.
And at the heart of this diverse pizza landscape lies compelling stories waiting to be shared, encouraging pizza lovers everywhere to explore and enjoy every delicious slice.
image source from：lasvegasweekly
