Solamente Pizza

A family-run operation by a husband-wife team of first-time restaurateurs, Solamente Pizza began as an experiment in a communal culinary incubator in Downtown Las Vegas. Today, it’s a stand-alone pizzeria on the outskirts of Summerlin, making a style of pizza that can’t be found anywhere else in town.

Ethan Spiezer, a special-education teacher by day, began making pizzas at home during the pandemic, using social media videos as a guide. He quickly became entranced by a modern spin on Neapolitan pizza known as pizza canotto, which was blowing up in online pizza communities. By using a super-hydrated dough that gets a 24-hour cold ferment, the novice pizza maker was able to produce an incredibly pillowy crust puffed up around the edges, which is easier on the stomach than traditional pizza. The Spiezers and their team top those crusts with a wide variety both traditional (margherita; pepperoni) and inventive (butter, horseradish, prosciutto, arugula and truffle oil).

While serious pizza aficionados are happy to drive across town to try the canotto style, Solamente also gives his neighborhood what it wants with thin-and-crispy pizzas, sandwiches and calzones. It’s a combination that’s impressed local foodies like content creator Emily Romero (@eatmelasvegas), who named this her favorite pizzeria.