Solamente Pizza
Contemporary Neapolitan Style Pizza
Solamente Pizza offers a unique dining experience with its signature dough made from a blend of imported Italian flours. The naturally leavened dough is fermented for multiple days, resulting in a flavor profile that is both unmistakable and indescribable. The high hydration level and developed gluten network give the dough a delicate texture, merging the softness of a pillowy brioche with the crispy crunch of a baguette. Enjoy the easy digestibility and photogenic puffy rim that sets Solamente Pizza apart from the average slice.
Our Chefs
Chef Ethan
Chef Ethan
Chef Ethan
Chef Ethan, who is a special education teacher by day, pizza maker by night, began making pizzas during the pandemic. Interested in a style of pizza not readily available or known of in the United States, Ethan learned from Chefs in Italy via zoom until he created a dough that instantly became a hit.
Chef Rory
Chef Ethan
Chef Ethan
Chef Rory has spent the past decade honing his culinary skillset. Having won an international bread baking competition, Chef Rory earned a full scholarship to the Institute of Culinary Education in New York City where he attended an advanced bread baking program and fell in love with dough.