Pizzaiolo is an "Italian Pizza Restaurant." The first pizza in American was from Neapolitan immigrants in New York City, and we are aiming to replicate that original flavor that has been passed down for over a century as well as bring the delicious Roman Al Taglio experience to the

area. 

For our New York-style pizzas, we make our dough with unbleached, unbromated flour, and we hand-mill whole plumb tomatoes packed with fresh basil. We use cold-pressed olive oil, and either authentic Pecorino from Lazio or Parmigiano Reggiano, both DOP Certified. We chose to use Burnett Dairy cheese, as they support local dairy farmers, and they make a cheese that is perfect for our slice/slice toasting method, free of anti-caking additives.

Our Roman-style pizza is an alternative to the "Grandma" pizza, a pan pizza now served at more and more slice shops in New York. Ours is a "Pizza in Palla" style Roman pizza. This is a slice we ate in Rome multiple times; it can be served hot or like an open-faced sandwich; a fully cooked dough topped with various lunch meats, cheeses, vegetables, and sauces. We are one of maybe ten "Roma Al Taglio" slice shops in the United States, right here in Osceola!

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