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For over 10 years, Pizzaiolo M-A Buholzer has been mastering the craft of the Pizza Napoletana.  Five days a week, Marc-Aurele spends each morning mixing the day's dough from a sourdough starter, the afternoon- shaping the dough, and the evening- crafting each and every pizza in attempt to make his idea of the perfect pizza napoletana.  Through this unbroken connection to the craft, Marc-Aurele and Vero Pizza Napoletana are putting out some of the most amazing high-hydration naturally-leavened pizza napoletana in the city and even country.  

Cleveland's 25 Best Restaurants- Cleveland Magazine, 2019


"The dough makes this Cleveland Heights pizza joint well worth your dough." -walker macmurdo