Photos by Christian Gooden, St. Louis Post-Dispatch; Pizzeoli
Pizzeoli
Real-estate investor Scott Sandler baked bread and made pizza only as a hobby — until he found himself out of work for the second time in 2014 and decided to follow his dream of opening a Neapolitan pizzeria. The result is tiny Pizzeoli in Soulard, where the wood-fired oven burns as hot as 900 degrees, and Sandler’s passion for baking reveals itself in each delicious, pleasantly chewy, char-speckled crust. The menu is brief and vegetarian. You won’t miss the pepperoni. The Bianca pie, for example, with garlic, rosemary, Parmesan and mozzarella atop Béchamel sauce, is simple, elegant and perfect.
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From the owners
Pizzeoli is an intimate and cozy authentic wood fired Neapolitan pizzeria located in the historic Soulard neighborhood of St. Louis, MO. Our pizza is the same style of pizza that is done in the birthplace of pizza, Naples Italy. Our pizza is traditionally baked in a Naples Style 900 degree wood-fired dome oven taking only 60-90 seconds. The dough ferments for at least 48 hours going through two rises. This process gives superior flavor and texture, unmatched by any other process. We use only the highest quality ingredients such as fresh mozzarella, San Marzano tomatoes, fresh basil, and extra virgin olive oil. We put passion in every pie and make every customer feel special. Pizzeoli is all vegetarian with many vegan options. We have gourmet artisan vegan sausage that will satisfy any meat lover and aside from our dairy cheeses we also have house made vegan cheeses that will please any vegan. After being open for only three months, Pizzeoli was voted the best new pizzeria in St. Louis by St. Louis Magazine. Enjoy the beauty and simplicity of real pizza as it was originally intended. Come enjoy amazing pizza, great atmosphere and some of the best local craft beers on tap. Customers can dine in or carry out.