ABOUT PIZZERIA DAVIDE

Our Story

Our story began at DiAnoia’s Eatery, where husband-and-wife owners Dave Anoia and Aimee DiAndrea Anoia first introduced diners to our signature Old World style. When the kitchen began bursting at the seams with pizza orders, Pizzeria Davide was born. We opened our Strip District takeout window and outdoor dining area in 2019 and have never looked back!

THE PIZZERIA DAVIDE WAY

Our technique revolves around premium ingredients and quality crust. The attention to detail begins with the dough, made with Molino Pasini flour imported from Italy. The dough ferments for 72 hours, which gives rise to a crisp, flavorful crust for our Old World, New Yorker and specialty pies. We hand stretch each pizza, slide it onto the hot stone and wait for the deep, golden-brown finish that’s worth every extra minute in the oven. We top things off with house-made sauces, farm fresh veggies, and choice meats and cheeses, ranging from fresh mozzarella to locally made Salty Pork Bits sausage. When you pop open the box, you’ll find a pizza that’s crafted by hand from start to finish.