Site not look beautiful? Click here


Snacking on the Strip: Pin-Up Pizza at Planet Hollywood

Pizza chef Jorge Torres pulls another freshly baked pie from the oven as Pin-Up Pizza is open for business with the larges slice on the Strip Friday, Feb. 7, 2014.
Photo: L.E. Baskow

The corner of the Strip at Harmon Avenue is street snack central. Planet Hollywood’s brand new Pin-Up Pizza has some stiff competition nearby, with Pink’s Hot Dogs next door and Bonannos, Tropical Smoothie, Rockin’ Taco and McDonald’s just around the way. Of course, the Strip’s most beloved slice is just across the street at Cosmopolitan’s “secret” pizzeria.

Pin-Up Pizza Celebrates Grand Opening

But Pin-Up Pizza is going big, literally. These pies are 30 inches across, meaning your slice of pepperoni ($5.50) is 15 inches long, roughly the size of 2½ regular-sized pieces of pizza. They’re so big that each slice is served in its own custom-sized cardboard box. It’s good stuff, too—my slice was loaded with Molinari pepperoni, huge slices of homemade meatballs, chunks of Italian sausage and sweet tomato sauce. It had all the elements I love about pizza, including crispy crust, slice fold-ability and that cheese-stretching thing that happens on your first bite. And it’s a good deal. This massive, meaty slice and a beer cost me $13 with tax, a hearty lunch. It’s likely the only time a single slice of pizza will fill you up.

The menu also includes just cheese or white slices for $4.75, garlic knots, cannolis, tomato and mozzarella salad ($6.50) and the stromboli roll ($8.50), baked dough filled with meatballs, sausage, tomato sauce and pecorino romano, ricotta and mozzarella cheeses. No chance you’re finishing that after one of those huge slices.

More Snacking on the Strip: India Masala

Tags: Dining
Photo of Brock Radke

Brock Radke is Las Vegas Weekly's food editor and author of the Strip-focused column The Incidental Tourist. He has written ...

Get more Brock Radke

Commenting Policy

  • You call it a hoagie or a hero or a sub. These guys call it a grinder. It's delicious by any name.

  • The chef selects his ideal meal, starting with a dish his mentor served in New York.

  • New Chinatown eatery blends Vietnamese favorites with dumpling varieties.

  • Get More Dining Stories
Top of Story