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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.


HOURS

Tuesday – Thursday

5:00 pm- 10:00 pm

Friday and Saturday

5:00 pm- 11:00 pm

Closed Sunday and Monday


Dine-In Only

In an effort to provide the best dining experience possible to our dinner guests as well as to deliver the Pizza Napoletana only as intended to all of our customers we do not offer take out service


Reservation Policy

Less than Six People
First Come First Served Walk-in

Greater than Six People
Must call ahead to reserve space
One large format table available

216.229.8383


LOCATION

12421 CEDAR ROAD CLEVELAND HEIGHTS OH 44106
Cedar-Fairmount District of Cleveland Heights


Recent Accolades

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


Social Media

Facebook @verocle

Twitter @verocle

Instagram @veropizza


Employment

We are currently looking for experienced servers

Please email resumes and intros to info@verocleveland.com


THANK YOU FOR VISITING OUR PAGE

WE LOOK FORWARD TO SERVING YOU SOME NEAPOLITAN PIE SOON