Sabetellos pizza

in Henderson. Has anyone ever eaten at this place? I've seen it a few times now on various tv channels and it's always touted as a really good pie if your in Vegas. They show pics of 'em coming out of a wood fired oven and look ABSOLUTELY MOUTH-WATERING coming out of the oven. Methinks I'm gonna have to pay this place a visit next time we're in town.

J

In Henderson? It is not coming up on my searches (Yelp and Google).

It is Settebello Pizza.

Former USC quarterback Brad Otton is the founder of it. We have one here in Pasadena California. It is very authentic pizza.

I've eaten there twice with others in our office and loved it.

However our receptionist had her husband order to take out and she said the pizza was burnt.

Link to the Settebello website

If they were too leave it in the oven a touch long it could in fact get burned easily. Wood fired pizzas as well as coal pizzas must be cooked with a watchful eye.

Pizza in the pics looked good. Thought it to be a bit expensive if you add much for meat toppings.However I have paid over $20 for a good pie.

Had it written down wrong, touch of dyxlesia set in I suppose. I'd gladly pay 20+ for a good authentic pie. Funny, one of the best pizzas I've ever eaten I stumbled on by total accident. I had a bunch of offices to paint down in Arlington and took the guys out to grab bite to eat and a beer. We ended up up in this total hole in the wall dive kinda place(we were more interested in a cold beer more than food) so saw pizza on the menu, "fine, that'll do" and a couple pitchers. Turns out they had a wood oven and the pizza turned out phenomenal.
We could never remember the name of the place cause we had parked in back and it was of those countless bar and grill places that run along in strips of businesses in Arlington. Too bad, I would make regular trips to that palce just for the pizza. I've looked for it but never could find it.

J

I also have added it to my "to do" list. This does sound like "authentic" pizza like they make it in Naples. The crust is something I have never found duplicated. In Naples the crust is crispy with the edge having a yummy chewiness to it.

If any of you head to Scottsdale/Phoenix, you may wish to put Pizzeria Bianco on your to-do list. Created by James Beard winner Chris Bianco. The NY Times food critic called it the best pizza in the country.

I've been to northern Italy and the pizza there was ok. The good pizza in NJ is better. It's all in the water used to make the dough.

I know Pizzeria Bianco. Definitely great stuff.



But the New York Times did not name it "the best pizza in the country." It has given it high praise, writing eight years ago that PB's pizza "just might be the best pizza in America". But not definitively the best.

Definitely worth a visit.