Solamente Pizza

My favorite type of pizza is neapolitan style pizza, so I decided to come here. I really like the unique types of pizza offerings here. There's plenty of seating. The kitchen is an open concept, and you can see their two large pizza ovens. Quality of the pizzas are great, so it took about 15-20 minutes to get our pizzas. I thought I was going to order the cacio e pepe pizza, but I decided to get the Daniel Gigi (with no arugula). You had me at butter, horseradish, and truffle! My hubs got the chicken spinach.I'm so glad I got the Daniel Gigi. It was covered with a hefty amount of prosciutto, and the unique flavors without the traditional marinara sauce were amazing! Also, the bread tasted amazing as well. It was definitely one of the best doughs I've had in a pizza, almost like sourdough bread. My new favorite pizza spot!

I had been looking forward to trying Solamente Pizza ever since I saw it under construction, and I finally got the chance to stop by after work. Let me just say it did not disappoint. This was easily some of the best pizza I've ever had. The crust was perfectly fluffy and absolutely delicious, truly next-level. I'd definitely come back again.The only thing missing for me was some ranch. Don't get me wrong, the pizza is incredible on its own, but I personally think pizza without ranch is a bit of a crime. They do offer their own dipping sauces, which I didn't try this time, but I definitely will on my next visit. Also, just a heads-up every pizza here is a 12-inch.The ambiance was great, giving off a cozy, family-dinner kind of vibe that made the whole experience even better. I really hope this place gets the attention it deserves because they are absolutely doing something special here.

This new pizza spot on the west side near The Lakes is fantastic Neapolitan style pizza! The ambiance is cool w graffiti style wall art and an open kitchen concept. There is ample seating on comfy stylish wooden chairs. Counter service was friendly with knowledgeable staff to help you pick some a pie that you'll enjoy. The menu is divided by reds and whites a la a wine menu, and they have salads and a couple of other starters. Drinks are can/bottle--a drawback for soda lovers: no fountain. The pizzas are 12" so shareable for lunch but definitely can be personal for the bigger appetites. The Neapolitan style is cooked fast, so ticket times are shorter, and the quality is top notch. Ingredients were all fresh, flavors paired really well. The sausage pesto was outstanding, and the spicy special had plenty of pepperoni paired with hot honey and Calabrian chiles. Both pies were exquisite! Blisters etc are part of the style, but the uninitiated should be aware that this style has some char to it.Pizzas were $20+\-, and we were thrilled with our experience.

What a fun, tasty experience. The pizza here is very fresh and tasted so good. Love the Neapolitan crust, just the right amount of blistering. The service here was extremely friendly and welcoming. I absolutely love the art on the walls too. We can't wait to come back and try some more options. Highly recommend.

Located at 8390 West Sahara after a stint at Town Square Solamente Pizza comes from Special Education teacher Ethan Spiezer, a passion for Pizza flourishing during the pandemic where extra time at home saw him build knowledge by YouTube before deciding to pursue a place of his own.Widely promoted by "influeners" and Yelp!, plus the occasional mention by industry veterans, Solamente Pizza suggests a "unique dining experience" featuring naturally fermented high-hydration Dough that eats akin to other Neapolitan spots in town.Occupying a former French Bakery or three, Suite 130 now decorated in juvenile art with an arcade game and origami, Friday night found Solamente mostly empty with the oven billowing smoke over the lip and a smell best described as "chimney."Still relatively new to the area, a few kinks expected but tougher to tolerate at $20+ per Pie, kudos are due for a willingness to offer unique Toppings, but between the "Spicy Special" and "Bianca Miel" Crust structure varied widely with the former's crumb more open while ice-cold Dessert Pizza wastes good toppings on a base akin to the paper plate it arrives on.

Wow! I've lived in Sicily and this is the closest authentic pizza you can get! They even import their ingredients from Italy! The APB Pizza was awesome! The prosciutto and mozzarella was amazing on the pizza. We also loved the Pizza Margherita and the Pesto Sausage. Their staff is very friendly and the interior is interesting. We will definitely come back for their coffees. My only wish is we ate on real plates rather than small paper plates. Other than that, it was great!We will definitely return!

This is a 5 star plus pizza. One of if not the best pizza I have eaten in Las Vegas. If you're a brick oven pizza person this place will blow your mind. The ambiance is nothing special but so what, you're eating pizza!!!! It was clean and that is all we look for in a pizza place. Most people order out but I enjoyed eating it fresh out of the oven on one of their high tops. Word has already spread about this place so make sure on busy nights you order in plenty of time.

Love the dough on these pizzas. It's so light and you can eat it on its own without any dipping sauce. We've been here twice in just two weeks. My family loves pizza and we also love to try different toppings. Standard pepperoni is always a must but we also really enjoyed the veggie one with mushroom, onion, olives, spinach, bell peppers, artichoke, and arugula. Very nice change for us. Pesto is a nice add on as well and worked really well with pepperoni. They recently moved to this new location and it doesn't appear to be complete yet but the pizzas are delightful.

The breading of the pizza was very nice and tasted like they took their time with it. Good flavors and ingredients

Several people I know have been raving about this place and tonight I decided to try it. HOLY CANNOLI! Squisitamente delizioso! This pizza is second only to pizza I've had in Italy. The fresh ingredients on naturally leavened imported Italian flour, the flavors and pillowy dough - sheer heaven!The service was impeccable as well, when we walked in, we were greeted by a smiling young woman, Sophie, who effectively took our orders, plus she was very knowledgeable. The kitchen is an open concept, allowing us to see the magic happen. Noah made my pizza and was so friendly, singing while he prepared the delicious masterpiece! Ryan brought us our order and even threw in a cannoli to taste. And IT. WAS. OTTIMO!!! The best cannoli I've ever eaten. Buon Appetito!!!