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Best pizza in Vegas!!!

My thoughts are that there is not a very good Pizza scene in Las Vegas... I thought I would share some of the ones That I think are very good...

Metro Pizza metropizza.com

Good pizza, and Ok environment.,...

Amore Taste of Chicago

Good Chicago style pizza, great italian food..

Mannie & Bo's mannieandboslv.com

Great Pizza, great calzones (no one else makes calzones here??)

feel free to add more, I always love to find great pizza

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  1. Settebello. The closest thing to an Italian pizza outside Italy I've ever had.

    140 S Green Valley Pkwy Ste 172, Henderson, NV 89012

    1. Roccos New York Italian Deli at Charleston and Buffalo and Broadway at Charleston and Rancho.

      1. I don't ever remember seeing calzones at Rocco's, but they do make good strombolis. But for pizza, I haven't had anything approaching Settebello, my favorite LV pizza since the Leaning Tower of Pizza bit the dust.

        140 S Green Valley Pkwy Ste 172, Henderson, NV 89012

        9 Replies
        1. re: Dave Feldman

          For all those who rave about Settebello, is the pizza supposed to be liquidy (almost undercooked) in the center?

          I went there once after hearing the great reviews and was very disappointed. We ordered four different pizzas and all of them came out with a very soggy center that was luke-warm at best.

          Sadly, it was very unsatisfying. I was expecting a nice crust and cheese bubbling and steaming. I received none of those things. It was just a warm pizza that was so soggy that it was hard to pick up with a fork.

          Was that just an off day? Or maybe that's just the style of pizza they serve?

          On another note, we ordered our dessert pizza with our meal and it was brought to us about 5 minutes after receiving our entree pizzas. The server apologized for it being early, but still left it with us. Sadly we had to eat our entrees first, so the dessert pizza sat on the table untouched for 30-45 minutes. I really expected them to either toss the dessert pizza and time it for later, offer to bring us a fresh one while leaving the original, or at least taking it off the bill. I was again disappointed.

          I wanted so badly to like Settebello.

          1. re: ah6tyfour

            "Was that just an off day? Or maybe that's just the style of pizza they serve?"

            If you just Google "Neapolitan pizza soggy," you'll see your question repeated many times about many different pizza places. Settebello offers genuine Neapolitan-style pizza, and this includes a soft center. Not everyone is a fan of this style, and some come to love it after an initial distaste, and others love it right away. I'm in the last camp. Settebello's pizza does have to be eaten right away. If the crust around the outer half of the pizza was soggy, then I'm afraid you experienced an off-day. Otherwise, you might not like the style. If you are a fan of bubbling cheese, you probably wouldn't like the spareness of Neapolitan style, and would probably enjoy DeMarco's much more. I like both.

            1. re: Dave Feldman

              Oh, thanks for the info. Perhaps I just don't like that style. We also weren't able to eat right away. The pizzas arrived (on super hot plates) and then it took at least five minutes to get silverware.

              Perhaps I'll give them another try this weekend. With all the raves, I really want to like them.

              Thanks for the DeMarco's recommendation. I'll have to make sure to give that a try too.

              1. re: ah6tyfour

                Just for your amusement, take a look at the comments about Keste, a Neapolitan-style place in Manhattan, which some consider to have the best pizza in NYC, and others hate. Check out all the "soggy comments": http://www.menupages.com/restaurants/...

                1. re: ah6tyfour

                  ah: I have figured out how to eat the Settebello pizza. First, you ask for it "a little well done" - no, it does not come out burned. Then, you eat one piece immediately. After that, you take your fork and eat the first 3" of each piece (starting in the middle and working your way out). Then eat each piece the rest of the way, saving the crust. Ask them for their olive oil (either regular or spicy, depending on how your tastebuds roll) and balsamic. Make a nice mix of both adding salt, pepper, crushed chiles, whatever you like and dip the remaining crusts into the mixture and eat. This ensures a wonderful, albeit weird, dining experience.

                  1. re: WildSwede

                    The "a little well done" seems a great idea! What is the theory behind starting in the middle and working your way out? I'll try it, but I have a feeling I'll just make me look like I have crazy OCD.

                    Wow, my reply was from back in January. I still have not returned to give them another chance. Lots of my friends have gone and reported the pizza being excellent and I can't imagine all of them unanimously enjoying "soggy" pizza. Maybe I'll give Settebello another try this weekend. As I recall, the service was abysmal last time as well. Hopefully I get a better server this time around who can judge how close we are to needing dessert to arrive. Without knowing how busy the kitchen is, I can't time that for them.

                    1. re: ah6tyfour

                      ;-) Don't worry, no one will be looking at you! They will be too busy wolfing down their own pizzas to be paying any attention.

                      I say to start in the middle because that is the area that gets soggy the fastest. I say eat one whole piece immediately when you get it because it makes you aware of the deliciousness you are in the presence of. The pizza really is lovely.
                      I have found that if I mention to the waiter when ordering that I would "like my meal to wait until after I am done with my appetizer", "dessert after I am done with my main" they are usually more conscious about it. I cannot say anything about horrible service, except calling the manager to let them know.

                      1. re: WildSwede

                        AHA! Okay, as long as there's a valid reason, I'll do it =) Thanks!

                        The service wasn't too bad, but they brought our dessert pizza out within 5 minutes of our main pizzas, so it just sat there for half an hour. By the time we ate it, it was cold and all the chocolate had soaked into the crust and solidified. He apologized as he set it down, but that's it (so he knew it wasn't the right). I expected him to just throw that dessert pizza away and have the kitchen re-fire one later, bring us a second one when we finished our main pizzas, or at least take it off our bill with a "I'm sorry about that dessert. The kitchen wasn't as busy as I thought. But I took care of it on your bill".

                        1. re: ah6tyfour

                          Yeah, I stopped going to one of my favorite restaurants for a couple of months (that's all I could stand!) because they brought my appetizer and then turned around, walked back to the window and brough me my soup (main part of meal). We had already had many discussions about that same subject. I was so pissed. Deep fried tofu needs to be eaten immediately and soup needs to be hot, hot, hot! I guess they took notice of my absence since I have been back. Now, while I am chewing the last bite of my app, out comes my main.

                          I think in instances like that it also helps to speak wih the manager. They do not want their patrons to leave with anything less than a positive experience. And cold, soggy dessert pizza (or anything for that matter) does not leave warm and fuzzy feelings!

          2. Since what constitutes a good pizza is so subject, I suggest there will never be anything approaching a consensus as to the "best" pizza in any given town. I like Roccos. I like Settebello. But each is a completely different style and should not reasonably be compared against each other.

            That being said, my current facorite is Grimaldi's in Henderson.

            140 S Green Valley Pkwy Ste 172, Henderson, NV 89012

            4 Replies
            1. re: shamu613

              Went to Grimaldi's for lunch yesterday after finding out Settebello was closed. Last year I passed by the Brooklyn Grimaldi's and gave up after noticing the very long line outside, so I looked forward to checking this location, the closest to L.A..

              I ordered a large with single sausage topping. Crust was thin and slightly crispy as expected, charred blisters, not overly sauced. Sausage was nicely seasoned. Server told me many felt it was just as good as the original Grimaldi's, but of course there are arguments whether or not Grimaldi's belongs in the pantheon of NY pizza. I will say I liked it a lot better than the soggy pie I had at Arturo's in Manhattan, another coal oven pizzeria (great jazz, though!).

              Unrelated side note to Angelenos: Found out there were a few Dunkin Donuts scattered about the Vegas/Henderson area. Made my day!

              1. re: ristretto

                a few ?? my guess is 15 .

                Also, Grimaldi's is open in the Summerlin area ( on rampart ) - but i've yet to try.

                my last pizza was at Rao's - decent. no surprise you have to pay a premium ( $14-18 ) and they only serve at lunch. i'll try to find some pics to post

                1. re: ristretto

                  Settebello's is not closed! They've moved to the District in Green Valley, on the same side as Whole Foods, not on the casino side. Definitely one of my favorite pizza places in Las Vegas/ Henderson.

                  140 S Green Valley Pkwy Ste 172, Henderson, NV 89012

                  1. re: ristretto

                    I love Grimaldi's pizza. Of the pizzas I've had in Vegas and L.A, It's the closest to Lombardi's in NYC, which is my fav. Grimaldi's also has great calzone.

                2. Ciao Ciao pizza makes me weep with pleasure.

                  1. Try New York Pizza on Jones & Sahara, northeast corner little hole in the wall, family owned and operated. My husband, who is from the Bronx and also says there is no good pizza here, likes theirs. Also try the linguini with red clam sauce and their garlic knot rolls. Mama mia!

                    We also like Mark Rich's waaay up in Summerlin--Charleston west of the 215--but I'd steer clear of anything except the pizza, which is very good. Everything else we've tried is not something I'd serve to anyone in my family, let alone guests.

                    1. There is decent pizza in Las Vegas and the thing is the scene is growing and better and better pizza places are cropping up. I'd add to this list:

                      Pizzeria at the Cosmopolitan Hotel (aka Secret pizza place)
                      Dom DeMarco's Pizzeria & Bar
                      Biaggio's Pizzeria

                      Dom DeMarco's Pizzeria & Bar
                      9785 W Charleston Blvd, Las Vegas, NV 89117

                      1. Anthony and Mario's Broadway Pizzeria on North Rancho Drive is great, especially their calzone

                        For California style Sammy's Woodfire is our favorite.

                        I'm personally not a fan of Metro.

                        1. Make this another vote for NY Pizza & Pasta on Jones/Sahara and Anthony & Mario's Broadway Pizzaria on both Rancho and Sahara. These are the best pizzas we've found outside of NY with the exception of Renato's in Fountain Valley/Santa Ana area on Brookhurst in OC.
                          As to Grimaldi's, as I said on another thread..YUK!!
                          But pizza is to each his own, what one likes another hates. Depends on where you grew up, me Long Island visiting relatives and friends weekly in Brooklyn, Jackson Heights, Bronx etc., eating pizza by the slice.

                          2 Replies
                          1. re: julesrules4food

                            I love the subject of pizza....it's as passionate as politics.

                            Forget Grimaldis....fake junk. Don't buy into it.
                            Due Forni....just a bit better than Grimaldis,
                            Forget Rocco's....dull.
                            DeMarcos is ok...but barely.
                            Metro...not bad, but just ok.
                            Big Mammas and Big Pappas....blech.
                            Napoli....not bad.
                            Albo's on the strip....surprisingly pretty good.
                            Old School Pizzeria.....ok, but crust too thick.
                            Naked City Pizza....I have no idea what they're thinking here.
                            Broadway Pizza....fine, but not memorable.
                            Villa Pizza...yawn.

                            The only places to consider for REAL neapolitan pizza (commonly called NY pizza by those who've never been to Italy) is:

                            Now for "neighborhood" ;pizza.....
                            after 5 years of looking there is only one: Sicili Pizzeria: a little joint in a dingy strip mall on Twain, 2 blocks off the strip. Absolutely wonderful! Absolutely authientic.
                            It's where I go every week.
                            It's a secret. Don't tell anyone!

                            1. re: jjo1953

                              I found NY Pizza and Pasta through a Chowhound recommendation and have to say the pizza was very good. Coming from NJ originally, it reminds me of the simple store front pizzerias that dominated back east. Definitely worth a try but don't expect a lot of atmosphere (fine with me). They also do slices.

                          2. Wow!

                            Let me suggest Four Kegs at Jones and US 95. Actually the first restaurant visited by Guy Fiero on Diners, Drive-ins and Dive. Strombolis, Calzone, and Pizza.

                            1 Reply
                            1. re: lv1964

                              I will also say the 4 Kegs, especially after midnight when the pizzas and strombolis are half price. I get the large combination pizza, eat half, and save the rest for the next day. It is a thick crust, and rectangular with loads of toppings.

                              Another late night pizza place is the Tap House on Charleston, also half off all day Sat-Sun.

                            2. Let's give a shout-out to a new player on the scene, and one that brings a lot of promise – Pizzeria Romana (5447 South Rainbow). While we have been fortunate to have Neapolitan style offerings across the valley over the past decade (Settebello still being the standard bearer), this place prides itself in "Roman" style, and hits the target. A freshly made crust (it is ready three days after the process begins) brings that magical combination of both crispy and chewy, pulling off the latter despite being extremely thin. They are available in a 14-inch round, and a "Two Foot" rectangle (Pizza Romana Alla Pala), the latter at an extremely fair $10 for multiple ingredients. Toppings are first-rate, and note that in the photo below there is some technique in play - it is a salami and mushroom "Two Footer", but while the salami appears to be well integrated, it was never in the oven. It was thinly sliced fresh to order, and then applied at the end of the process. In that way they could control the oil content, and keep the integrity of the crust (naturally the pic is after slicing, and being packed to go), yet in only a few seconds the salami “melted” into the sauce and cheese. There is also a genuine espresso machine. When people care about their product, good things happen.

                              8 Replies
                              1. re: QAW

                                I had pizza in Rome once that looked very much like this two foot. Are the proprietors from Rome?

                                1. re: Dave Feldman

                                  I believe they are - one of the owners pet phrases is "In Napoli they may have invented pizza, but in Rome we perfected it".

                                  1. re: QAW

                                    Here is where some of that "perfection" comes into play, and it made me remember back to the "Pete Carril Test", from the legendary former Princeton basketball coach. In addition to his hoops X's and O's Carril has a passion for pizza, and his standard while he was coaching on the East Coast was best summarized this way - put your index and middle fingers at the edge of the crust, and your thumb in the middle, about halfway down the slice. A proper crust should not sag at the end, and should stay near the thumb level. This holds up to that test - even in the longest slices from the first photo, there was no sagging. When you take a look at the underside of the crust you can see why, and it probably will bring back memories of Rome - look at the coloring. For a thin crust to take on that kind of heat, and still maintain some chew, requires a real integrity in the ingredients and the process.

                                2. re: QAW

                                  oh my god that looks so good right now.... i havent had pizza in six months. Will have to get to this place when i get home in december.

                                  1. re: QAW

                                    i just checked out their menu on yelp - please tell me i read this right ..... NUTELLA PIZZA ????

                                    i am so there - im a sucker for nutella. its my crack.

                                    1. re: AdamRichmanJr

                                      I never thought a dessert pizza would work but Settebello's banana/nutella version is awesome!

                                      1. re: zack

                                        Time so share an "Al Fresco" day at Pizzeria Romana (alas, like so many places in Las Vegas, it only brings a parking lot view), and also to add a note. On a past visit I had seen someone order an interesting looking sandwich that was not on the menu, so today was time to explore. You specify by ordering a "Bianco", with your choice of meats and/or cheeses, and what you get is pictured below. A terrific pizza crust-type of bread around high quality ingredients, in this case one half being mozzarella-tomato-basil and the other a mortadella. Note that the four squares are all considered a single "sandwich/bianco". Paired well with a sausage and basil "Alla Pala". First the pizza -

                                  2. Custom Built Pizza at the southeast corner of West Flamingo and Grand Canyon in the Home Depot center. http://www.custombuiltpizza.com/