By far the best pizza I’ve had in Vegas. Simple ingredients, the dough is all natural flour, filtered water, and yeast. All minimum 24 hour cold fermentation mine was 28 hours, all natural cheese, pure tomato sauce, and they use organic vegetables whenever possible. Owner is real nice lady. I’m more of a purist with pizza so pepperoni or cheese is always gonna be the review. The dough was simple tasting, light, airy, and good crunch. I like the fermentation to be more around 72 hours for a little more complex flavor but it was still really good. The range was 8.1.-8.5. Small and simple family operation so wanted to give her the higher of the scores.
