Dining

The best local slice you’ve never had

Image
You’ll never forget your first bite of the Hard Core Old School pie at Old School Pizzeria.
Photo: Spencer Burton

It makes perfect sense that a member of the Mauro family—local restaurateurs behind longtime Italian favorite Nora’s Cuisine—would be serving some of the most satisfying slabs of pizza in town, all-natural ingredients adorning dough made with a wild yeast starter and allowed to ferment over five days for stretchy texture and deeper, almost sourdough-ish flavors.

The surprises come in the form of shockingly delicious topping combinations on the specialty pies at Old School Pizzeria, located across the street from the Cannery. The Pork Reigns has six different types of pig, including guanciale and slices of house-made sausage. The Vegas Meets Italy boasts dates from China Ranch, pistachios and triple-cream gorgonzola. And the utterly memorable Hard Core Old School combines rapini, briny Mediterranean olives, slices of six-minute egg and white anchovies. It’s an unorthodox slice that will blow you away.

“I sell almost none of that pizza, but I have to keep it on the menu because I know how good it is,” owner Giovanni Mauro says. Take my advice and trek out to North Las Vegas for a slice—everyone needs to know how good it is.

Old School Pizzeria 2040 E. Craig Road, 702-990-0070. Monday-Friday, 11 a.m.-9 p.m.; Saturday, noon-9 p.m.

Tags: Dining, Featured
Share
Photo of Brock Radke

Brock Radke

Brock Radke has been writing about Las Vegas for almost two decades. He currently serves as editor-at-large covering entertainment and ...

Get more Brock Radke
  • Executive Chef Jainine Jaffer loves creating imaginative off-menu specials like paneer poutine and rooh afsza (rose syrup) tiramisu.

  • Berenjenas is one of the most distinct dishes at the restaurant—breaded golden baby eggplant served with chili-infused honey.

  • If you want to bring in the big-spending Asian clientele, you have to create an elegant experience and serve all the classics.

  • Get More Dining Stories
Top of Story