Dimo's Apizza sits on E Burnside in Kerns, working in the New Haven style: thin, char-flecked crusts built from a double-bake process that runs pies through both a gas deck oven and a wood-fired oven. The kitchen also hand-pulls its own mozzarella, an uncommon step for a pizzeria.
The pie list spans a straightforward Margherita and Cheese Pie up through more built-out combinations — the Wild Mushroom with mascarpone cream and crispy potato, the Father with house-made fennel sausage and hot pickled peppers, the Tribute (a white clam pie with wood-roasted clams and clam aioli), and the Hail Mary, stacked with soppressata, calabrian chili, and four cheeses. A Cacio e Pepe Pie and a garlic-and-chili Pizza Rossa round out the specialty side, alongside salads, handmade pastas, and seasonal vegetables.
The restaurant has built a following in the neighborhood, with regulars treating it as a go-to spot on Burnside.
The pie list spans a straightforward Margherita and Cheese Pie up through more built-out combinations — the Wild Mushroom with mascarpone cream and crispy potato, the Father with house-made fennel sausage and hot pickled peppers, the Tribute (a white clam pie with wood-roasted clams and clam aioli), and the Hail Mary, stacked with soppressata, calabrian chili, and four cheeses. A Cacio e Pepe Pie and a garlic-and-chili Pizza Rossa round out the specialty side, alongside salads, handmade pastas, and seasonal vegetables.
The restaurant has built a following in the neighborhood, with regulars treating it as a go-to spot on Burnside.