The Absolute Best Pizza in Las Vegas
Check these spots out for a legit slice.
Las Vegas is often written off as a transient city, but the distinction has its benefits. Just look at the local pizza scene, which has drawn some of the best artisans from around the country to open their own parlors and prove that pizza is more than bread, cheese, and tomato sauce.
“A properly fermented, high-quality, organic flour product can be the most healthy, nutritious thing your body consumes,” says Good Pie’s Vincent Rotolo, who favors a three-day fermentation process with strict control over time, temperature, and humidity. “It’s a balance of protein, carbohydrates, and all the things your body needs to survive.”
Rotolo believes in studying artisan bread techniques and applying them to the art of pizza making. “Then you’re getting a crust that honestly, you can just eat as a piece of bread,” he says. “Now, it’s earning the right to be topped with the best-quality tomato sauce, olive oil and other ingredients you'd want to put on a pizza.”
Beyond the craft is the camaraderie. The Vegas pizza scene has a unique commitment to emphasizing community over competition. Rotolo has strong relationships with John Arena from Metro Pizza and Tony Gemignani from Pizza Rock, who he describes as “titans” and “godfathers” in the industry. It’s not unusual for Vegas pizzaiolos to share advice, perspective, and on occasion, even business—a legit example of a rising tide lifting all boats.
When it comes to pizza, Las Vegas has something for everyone. Want to take a New York-style slice of pepperoni, fold it in half, and eat it while walking down the Strip? No problem. Prefer something pretty with arugula on top for your Instagram feed? We can do that, too. From a wood-fired margherita to Detroit-style deep dish that is the Motor City’s envy, Vegas is covering all the bases. So check out the old favorites and newcomers that have earned a spot among the best pizza joints in Las Vegas.
Izzy's Pizza Bus
This magical pizza bus started roaming Las Vegas in 2019, bringing joy to the tastebuds of everyone who encountered it with their Detroit-style deep dish square pizzas. To give a quick crash course: Detroit-style pizza is the best there is, end of lesson. Co-owner and pizzaiolo Brett Geiger is vibrating on some other kind of frequency, crafting a symphony of dense-yet-airy focaccia-like dough with buttered edges covered in caramelized mozzarella, crispy cups of pepperoni, and a sauce that’s bright on the palate and the perfect complement to the rest of the ‘za (too often, especially on Detroit pizzas, the sauce either overpowers or underwhelms)—all in perfect harmony. Add dollops of garlic ricotta for a truly sublime dining experience.
How to order: Follow them on Insta to find out where they’re headed, then order in advance online or show up and order in-person.
Custom Pizza Truck
Custom Pizza Truck doesn’t just serve a variety of custom pizzas—there’s often a chef’s special in addition to their standard pepperoni, margherita, cheese, and spicy beef jalapeno options—but the truck itself is actually legit custom. Featuring a two-ton wood-burning real brick oven inside the trailer, as well as an oak butcher block prep counter, Custom Pizza Truck is a full restaurant on wheels. There is no other truck like this one anywhere else in the world, and while this is a great story on its own, it would be nothing if the pizza weren’t also worth writing about. The classic Neapolitan-style pies are made with 24-hour fermented dough, and the chewy, pillowy crust is really the standout here. Start with the margherita—Naples, the Italian city for which the Neapolitan pizza is named, is also the birthplace of the margherita pizza, so it’s only fitting, and the lighter, brighter flavors of the margherita really allow the triumph of the crust to shine through.
How to order: Follow them on Insta to find out where they’ll be and call (702) 202-8320 to place your order in advance, or show up and order in-person.
Yukon Pizza makes Neapolitan-style pies, but it’s safe to say that theirs is uniquely distinct: the wood-fired pizzas are made from a 120-year-old heirloom sourdough starter, and they are all about those blackened, wood-fired bubbles on the crust (they’re intentional: the crust is charred, not burned). They also get super creative with their pizzas, offering specialty and seasonal flavors like The Last Action Gyro (gyro meat, feta cheese, tzatziki sauce) and Elote (corn, cilantro, cotija cheese, mayo), in addition to classic combos and vegan options. They’ve been operating out of the Vegas Test Kitchen—a restaurant incubator space home to a revolving roster of food startups—since 2020, but just announced they’ll be opening a brick & mortar spot of their own in the Huntridge Plaza in the historic Huntridge neighborhood of DTLV.
How to order: Order in advance online through Vegas Test Kitchen or show up and order in-person.
It may not be a “pizza place,” per se, but chef James Trees’ seasonal Italian restaurant in the Downtown Las Vegas Arts District is known for its naturally leavened pizzas as much for its from-scratch pastas and housemade sourdough bread. The approach here is farm-to-table fresh and seasonal, and while there are a LOT of outstanding menu items that will compete for your attention here, it’s worth ordering a pizza for the table to share—the wild mushroom pizza with garlic panna, taleggio, mozzarella, and garlic spinach is a real standout. They also have a brunch pizza with lamb merguez, pomodoro, chorizo, fontina, and quail eggs that is *chef’s kiss.* The pizzas here also fall under the “Neapolitan” category, though Chef James took the pandemic as an opportunity to further tweak their dough so now it’s just a bit crispier than the traditionally doughy Neapolitan crust.
How to order: Dine-in only; reservations available on their website.
Nevada Brew Works
There are many different kinds of pizzas in this world, and trying to compare them as apples to apples is a fool’s game. Sometimes you just want a greasy, gooey slice of bar pizza with soft, puffy, doughy crust, dripping mozzarella that pulls for miles, and little pepperonis cradling pools of grease. Nevada Brew Works delivers on this, churning out the exact kind of brick-oven pizza that you want when you’re kicking back with a few beers (and maybe a bourbon). It’s all kinds of greasy, gooey goodness, and their Arts District patio is a stellar spot for Grade A people-watching.
How to order: Dine-in, order carry-out through their website, or get delivery online.
Twisted Pizza just opened this summer in Henderson, and their social media game was on point from the start, highlighting their house specialty “pizza cones.” Think: ice cream cones where the cone is pizza dough and the ice cream is layers of melty mozzarella, sauce, and your choice of toppings. The “twist” to their pizza is that they use a naturally aged sourdough from a 50-year-old family starter for their crusts. Their unique sourdough might not be to everyone’s liking as far as pizza crust goes—it makes for a VERY crunchy crust—but the pizza cones are inspired (their dough also seems to work better in this format), and for those alone they’ve earned their spot here.
How to order: Dine-in, order carry-out online through Toast, or get delivery online.
The Sand Dollar Lounge
The Sand Dollar is a storied old blues bar, once solidly a dive but quite a bit cleaned up since new ownership took over nearly a decade ago—it’s one of the few gaming bars in Vegas that is blessedly nonsmoking—and added a killer cocktail and craft beer program as well as a kitchen serving excellent artisan pizzas. The crust is soft and chewy, the toppings top-quality. They’re just damn tasty pizzas punching far above their weight class by any bar pizza standards. Check out their festive seasonal concepts like “Nightmare on Spring Mountain” (for Halloween) and “Miracle on Spring Mountain” (for ChristmaHanaKwanzika), both several years running now, and come hungry so you can try a “Champagne & Reefer” pie—no, it’s not topped with actual reefer or champagne, but housemade red sauce, ricotta, mozzarella, pecorino romano, red onion, cup and char pepperoni, fennel salami, artichoke hearts, black olives, fresh oregano, fresh basil, and extra virgin olive oil. And stick around for the world-class live blues.
How to order: Dine-in or order delivery online through LoCo Las Vegas.
Naked City Pizza
Originally a pizza cart outside a bar, Naked City Pizza now has three full-fledged locations, including one connected to Moon Doggie's with plenty of dive bar charm. The business has roots in Buffalo, New York (they serve awesome wings, too) but these days, you’ll see lots of local pride and fierce loyalty to the Golden Knights. The menu is famous for the Guinea Pie, a local legend thanks to piles of meatballs, spinach, ricotta, mozzarella, and white garlic sauce. Order the spicy Suicide Fries on the side for the ultimate carb overload. Queen City BBQ operates as a ghost kitchen on Fridays and Saturdays out of the Paradise Road location.
How to order: Dine-in or order delivery online.
If you like pizza with a soft crust charred gently in a wood-burning oven, that means you're down with the classic Napoletana style—and few can pull it off as well as Settebello. The custom brick oven was assembled in Italy with volcanic sand from Mt. Vesuvius holding it all together. If that doesn’t impress you, just know each pizza is made with strict traditional standards and integrity, topped with ingredients imported from Italy or sourced carefully from West Coast farms. A rolling pin is never used, which means each crust has its own unique shape. Locations are in The District in Henderson or Village Square in the West Valley.
How to order: Dine-in or order takeout and delivery through Toast.
After building a reputation at Pawn Plaza, Vincent Rotolo’s Good Pie moved to a new location in the DTLV Arts District last year, with touches of old New York that include a tin ceiling and a custom manhole cover at the front door. Dine in at the new space or grab a slice from their walk-up to-go window as you make your Arts District bar rounds. Rotolo’s three-day fermented dough is so good, it works for multiple pizzas: Brooklyn, Sicilian, East Coast “Grandma” style, and square-shaped Detroit (they’ve been known to offer a version with an entire pound of pepperoni). If you’re going to cross the line into gluten-free pizza, Rotolo is your guy, earning national recognition for his recipe. While much of the ingredients are imported, most of the produce is locally sourced.
How to order: Dine-in, order to-go from their walk-up window, or order online through Toast.
The charm of Pizzeria Monzú far outpaces its strip mall exterior. The dining room—a bright combination of brick and industrial decor with a second-floor loft—was formerly home to Nora’s, an Italian restaurant so popular with locals, it moved to a larger space down the street. Pizzeria Monzú keeps things in the same family, under the direction of Giovanni Mauro, who mixes traditional Sicilian recipes with elevated modern touches. The pizza dough is prepared with the chef’s own unique starter made from a combination of local peaches and a strain from Ischia believed to be hundreds of years old. Fermentation is five days. The result is a soft and sweet crust that could be enjoyed all by itself, but works just fine in anything from a simple pepperoni slice to the more composed “Vegas Meets Italy” combo of dates, pistachio, ricotta, arugula, and prosciutto. A small stage hosts live jazz and piano on select nights.
How to order: Make a reservation to dine-in or order to-go online.
Those Guys Pies
After making The Pizzeria at the Cosmopolitan an under-the-radar hit as Secret Pizza, Roy Bass expanded both his business and creativity by partnering with Chris Builder for Those Guys Pies at The Lakes west of the Strip. Most of the pies are packed with hand-tossed East Coast tradition, but the one that gets the most attention (including a rave review by Guy Fieri) is the Maui Wowie. It’s made with shredded pork (smoked on site for 16 hours) with pickled jalapeño, house-made bacon barbecue sauce, and pineapple. The angus cheesesteaks are nearly as popular as the pizzas, but don't leave without trying the thick and gooey mozzarella sticks or a bite of cannoli for dessert.
How to order: Dine-in or order takeout online.
Award-winning pizza genius Tony Gemignani put together four different kinds of ovens to make a wide range of pies that include Sicilian, Chicago, New York, New Haven, or snobby California stuff like “Quail Egg White Rose Potato Guanciale.” Even if you keep it simple with a margherita, you’ll get a pie with a perfectly charred crust and ingredients so superb, it won the World Pizza Cup in Naples, Italy. The Downtown location has a late-night grab-and-go window that's especially busy on weekends while a Henderson outpost can be found at Green Valley Ranch.
How to order: Dine-in or order curbside pickup online.
Amore Taste Of Chicago
Build your own Chicago-style deep-dish pizzas here—where the pans are deep, the crust is thick, and no one cares about counting calories. Some of the creations are so massive, it takes about 45 minutes just to cook ’em. For a quicker Windy City fix, go with the Italian beef sandwich. Either way, you’ll be surrounded by photos and memorabilia that pay tribute to Windy City sights and sports teams.
How to order: Dine-in or order takeout through Toast.
Although open just a few months, Heavenly Pies is already making a big impression with authentic rustic-style pizza—presented in perfectly imperfect circles. James Beard Award-winning chef Luciano Pellegrini, who grew up in Italy and earned acclaim running Valentino at the Venetian, is running the place with cousin, chef, and business partner David Ryan. The adventurous recipes pay off in a big way, especially the Heavenly Pizza, which combines brie, tuffles, mushrooms, and garlic into a sweet-and-savory bite. If you just want a sample to see what Heavenly Pies is all about, lunch slices begin at $4.
How to order: Order for dine-in or pick-up online.
Graffiti Bao (one of our favorite places to eat right now) is known for casual Asian fare, but the kitchen is also sharing duties with Gemma Gemma’s, which specializes in thick-but-soft square-shaped pizzas that are easy to mix and match. Try the Vodka Pep (pepperoni with vodka sauce) alongside the Bianco (a sweet bite of white sauce, pistachio, rosemary, and honey) for flavors that complement each other incredibly well. Pizzas run $5-6 and you definitely get your money’s worth. Put any four together for $19. A crunchy, ultra-thin, dressed edge-to-edge circular pizza is in the works. If that’s not enough, the wings—slathered in lemon, garlic, and parmesan—are some of the best in Vegas.
How to order: Dine-in or order pickup through ChowNow.
Pizza Anonymous came to life as a ghost kitchen when the team behind Saint Honoré and Cafe Lola realized the same ingredients used for their doughnuts and beignets could be used for an awesomely chewy pizza dough. The result is a thinner, more contemporary take on rectangular Roman-style pizzas with authentic touches seen in the San Marzano tomatoes and delicate char of the cupped pepperoni. Pizza Anonymous also does its own cauliflower crust that, unlike most out there, is made from scratch in-house.
How to order: Dine-in or order pickup or delivery through SliceLife.
John Arena worked in his family's New York City pizzeria as a child and went on to open his own place in Vegas 40 years ago. The business now known as Metro Pizza was an immediate hit and grew to six locations, including smaller versions inside the Ellis Island casino and at McCarran International Airport. The menu is heavy on traditional New York, but Arena is eager to embrace other styles that resonate with customers for different reasons. So don't be surprised to see a crispy thin-crust Roman Margherita, a five-day rise Sicilian pepperoni that looks like a brick but is soft and light, and a rectangular Detroit with pesto, creamy vodka sauce, and melted cheese that runs down the edges. Collaborator and partner Chris Decker is always working with Arena on new ideas and the two aren't afraid to experiment. So feel free to ask about what's new on any given day.
How to order: Head online to choose a location and arrange curbside pickup or delivery.
Nicole Rupersburg is a freelance writer covering food, travel, arts, culture, and what-have-you. She winters in Las Vegas and summers in Detroit, as does anybody who's anybody. Her favorite activities include drinking beer and quoting Fight Club.