Inferno Pizzeria Napoletana

I finally got to eat one of their pizzas. While they are not NY style, I must say it was pretty good. (All pizza doesn't have to be like NY pizza.So, it a revision of my initial review is long overdue. Sorry for my "no Pizza dough tantrum."

The pizza here is good, but not as amazing as some say it is.The biggest issue was how soggy the middle of the pizza was by the time it got to our table, but it was a good pizza, just short of a 5 star, I added peperoni to my Margherita and they were very good and the Panna Cota was delicious.The service was good and the atmosphere was good.

Heard so much about this place and finally tired it on a Thursday night. Still waited 50 mins for a table. We ordered 4 out of 5 appetizers because I figured this would be a good way to understand the chef's style if we were to make a reservation for their tasting menu. Most impressed with their warm fennel salad, beet salad and the burratta. Of course the pizzas were true to Napoletana style - fluffy and chewy crust with simple but fresh ingredients. Also tried two desserts - soft serve and chocolate pudding. Both were very good. It's a small restaurant with simple set up. Wait staff was attentive once you sit down. I would come back again since I believe the chef changes offerings based on seasonal ingredients.

Totally by chance, we drove by Inferno Pizza and there was no line out front, so we stopped in and got a table for two immediately. We got a margherita pizza and a unique leek and kale salad (special of the day, who knows if it'll be a permanent menu item). The salad was crisp and fresh, with just a touch of vinegary flavor from the dressing. Enough to whet our appetite for the margherita pizza, which did not disappoint. Airy, fluffy crust with just a bit of char, tomato-ey and slightly sweet sauce punctuated by gooey cheese and basil leaves. Every bite was stuffed full of chewy goodness. I'd say Inferno lives up to its reputation as one of the best pizzas in MoCo. Timing is everything - and great food may be the best reward. So drive by Inferno soon, and if there's no line, grab a table!

Friday 10/20/23I found about this place when I saw that they had won an award for best pizza Margherita or something like that so I had to try it out for myself.I did takeout and the only way to get takeout is by calling in advance during certain hours before the restaurant is open for dine in hours to order and schedule a time for pick up. I got the margherita pizza 16$. Based off presentation the pizza looked very good. The pizza was solid and crispy but nothing special. The pizza is a 4 slice personal pizza so that's about 4$ per slice. I'm not a fan of expensive small pizzas unless they are worth it and this definitely wasn't worth it in terms of price.

Maybe it's me, I like a more traditional NY slice than the coal fire pits bread looking rustic Italian pie. I was curious about it and had to go once all the hype came out about it. It was legit just ok to me. And cramped. I'd rather go over to Gemellis which is within walking distance.

Not a fan of the char on the pizza. I don't mind some char but when it's over 30% of the crust, eating pizza is just not enjoyable. I am not sure what the hype is all about. Mebbe, it's just me but ..... The service here tho is top notch. Very efficient and ultra friendly.

Called at 3:00 pm, as soon as the restaurant was taking carry-out orders and spoke with Michael who was helpful. The earliest pick up time is 5:00 pm and we got there right at 5:00 pm. I took these photos around 5:20 pm and was disappointed when I opened the Margherita because how soggy and liquified it was. Each slice was floppy, dripping wet. The crust on this pie was much more charred than I would have liked as well... I enjoyed the taste of the tomato sauce, but the fresh cheese was basically swimming in the liquid and this made the pie not worth purchasing in my opinion. The Oven-Roasted Potato and Onion pie was very unique. I loved how almost every bite contained a piece of the buttery and delicious potato. I'm usually not a fan of onion, but these onions were slightly sweet and tender, so it didn't bother me. This pie still had the signature charred crust and it was much more edible as compared to the Margarita. If interested in ordering carry-out, consider calling right at 3:00 pm (the operator does not transfer calls before then). Michael explained that sometimes, the allocation of dough for carry-out orders is utilized by 3:05 pm! The operator will also inform when the allocation for carry-out pizzas has been met for the day (and the restaurant doesn't have a wait-list or accept orders for the next day).

The pizza here was very good - definitely a more unique type of pizza and they definitely know what they are doing. The cauliflower appetizer was also very delicious. The service was phenomenal. The staff also was wonderful at refilling waters anytime they got low which was much appreciated. The ambiance was okay - nothing special. Also, the music in the restaurant is kind of loud and while I enjoyed the throwbacks, it was a bit distracting for a small restaurant. Also they should develop a reservation system or call ahead. Since they are so small and only have about 40 seats, you will have to wait awhile in the evening. I would give 4.5 stars if I could though because the food was great - it is more other elements that could use some work.

I love pizza! Who doesn't? But, really good pizza is hard to find! I found it at Inferno! It's hard to get it though but that's their business model. It seems to work for them. When I call in for a carry out, I'm crossing my fingers and hope they will allow me to spend my money to get one of their pizza pies!I kind of feel like I'm in an episode of the Soup Nazi on Seinfeld!