THE PIZZA NAPOLETANA
Originally developed in Naples, Italy over three centuries ago, the pizza napoletana is a culinary craft imbued with history, methodology and discipline. The dough is made from ‘00’ flour, water, sea salt and natural leavening (yeast or madre). Slowly leavened and hand rolled by the pizzaiolo, the pizza cooks in a wood-fired oven at nine hundred degrees for about ninety seconds. The pizza is lightly topped and often sports a leopard-like char. The Pizza Margherita— tomato, basil, fresh mozzarella, sea salt, e.v. olive oil, is the quintessential neapolitan pizza. Pizza Napoletana is best eaten immediately, fresh out of the oven, and left uncut for the diner to tear or cut at their own pace.
At Vero Pizza Napoletana, Pizzaiolo and Owner Marc-Aurele Buholzer hand makes each batch of dough, each pizza, each and every day. Through this artisan method, we are proud to serve some of the best pizza in the city and country.
Tuesday – Thursday
5:00 pm- 10:00 pm
Friday and Saturday
5:00 pm- 11:00 pm
Closed Sunday and Monday
Due to space constraints we do not take reservations. If there is a wait upon arriving, we can call or text you as soon as your table is ready.
TABLES LARGER THAN 6 MUST CALL AHEAD TO SEE IF SPACE IS AVAILABLE
12421 Cedar Road Cleveland Heights OH 44106
Cedar-Fairmount District of Cleveland Heights
Best Pizza in Ohio
Business Insider, 2015
Top 101 Pizzas in America
The Daily Meal, 2015
Top 19 Italian
Plain Dealer’s A-List, 2014
Best Pizza Staff Pick
Scene Magazine, 2014
We are currently looking for experienced servers and cooks
Please email resumes and intros to email@example.com