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.
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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 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.
8390 West Sahara Avenue, Suite 130, Las Vegas, Nevada 89117, United States
Mon | Closed | |
Tue | 11:00 am – 09:00 pm | |
Wed | 11:00 am – 09:00 pm | |
Thu | 11:00 am – 09:00 pm | |
Fri | 11:00 am – 09:00 pm | |
Sat | 11:00 am – 09:00 pm | |
Sun | Closed |
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