Via Italia Woodfired Pizza & Bar

there are days where this place pushes to be the best cheese slice in the area. but as always, you know this is just my opinion right ?

Great Woodfired Pizza, good crust, little flop, lots of cheese!

You guys are tripping balls this is a very decent pizza

Crispy, cheese and sauce decent. Thin and wood fired. Not worth the $17 the 12” costs on DoorDash (my mistake for not ordering direct but still??) Solid thin crust pie but ridiculously overpriced given the quality.

Date pie! Very tasty, typical Neapolitan flop if that’s your style you’ll love it!! Ordered regular cheese and the americano with shrooms pep and sausage!

As far as wood fired pizzas go, i would’ve liked to see more Char on the dough. However the flop was good, given I drove back home (7 min drive). Barely any flop. Light crisp but that’s due to the low char. But the flavors were good, right amount of cheese, light, easy to put down, I can order 2 12’ pies and take em down. Light on grease. They do have a classic menu of pizzas and a “gastronomy pizza” which are more contemporary artisan type side. I do like this one here, prosciutto, fig jam, arugula, with burrata in the center which was made perfectly!

One bite everyone knows the rules... One bite review: pretty floppy but not chewy. Tons of flavor from the cheese and the sauce. Could of been warmer. Flop: lots Undercarriage: typical wood fired charring. Temp: they said 15-20 min and I was there at 12. It was already in the box. It wasn’t cold but def not fresh from the oven temp. Cheese: excellent. Little grease but very flavorful. Sauce: savory and lots of taste. Good amount on the pie but I could always use some more. Crust: very tasty but not crisp. Overall: I think the temp was holding this particular one back. If it was cooked a little longer it could have bumped up 0.5-1.0. Overall 7.0. Good pie. I’ll be back. Maybe dine in is a different experience. Bonus: heated a second slice up on my stone and it was much improved.

Cup n Char amazing. Incredibly fresh.