Pizaro's Pizza Napoletana built its name on Napoletana pies before expanding into Detroit and New York styles, all under one roof in Montrose. Dough, tomato sauce, and mozzarella are made fresh in-house daily.
The Napoletana pizzas follow the traditional format: imported Type "00" flour, San Marzano-style tomatoes, and a bell-shaped wood-fired oven that cooks each 12-inch pie at around 900 degrees for under 90 seconds, resulting in a thin, lightly topped pizza with a soft, blistered cornicione. The Detroit style is a square pan pizza with cheddar layered in before a second bake, giving it a crunchy cheese crust and spongy interior, while the New York style runs thinner and higher-gluten, built to carry heavier toppings. House favorites include the Calabrese, a Napoletana pie with spicy sopressata and pepperoni, the classic Margherita, and the Motown, a Detroit-style pie with pepperoni layered under the cheese.
The Infatuation scored the Montrose location 8.2/10.
The Napoletana pizzas follow the traditional format: imported Type "00" flour, San Marzano-style tomatoes, and a bell-shaped wood-fired oven that cooks each 12-inch pie at around 900 degrees for under 90 seconds, resulting in a thin, lightly topped pizza with a soft, blistered cornicione. The Detroit style is a square pan pizza with cheddar layered in before a second bake, giving it a crunchy cheese crust and spongy interior, while the New York style runs thinner and higher-gluten, built to carry heavier toppings. House favorites include the Calabrese, a Napoletana pie with spicy sopressata and pepperoni, the classic Margherita, and the Motown, a Detroit-style pie with pepperoni layered under the cheese.
The Infatuation scored the Montrose location 8.2/10.