The first time we heard of this place was when Tasting Table rated it the Best Pizza in Nevada in 2025. That got our attention. Then it won the 2025 Vegas Pizza Wars, a community event where local food enthusiasts visit and judge 15 pizzerias. That propelled us out to W. Sahara (just east of Durango) to try the acclaimed pie — and it was every bit as good as the accolades would have you — and us — believe.
Solamente is the labor of love of a full-time Vegas special-ed teacher who developed a special crust, started his business as a pop-up at the Vegas Test Kitchen during the pandemic, and opened this restaurant in September 2023. Within a couple of years, it was winning awards.
The secret is naturally leavened high-hydration sourdough, fermented for at least two days before becoming a crust; this dough, with its high percentage of water to flour (as high as 85%), requires stretching and folding rather than kneading and results in thin, crisp, and sour, which was some of the best we’ve ever tasted — light, soft, puffy, chewy, and crisp. It’s hard to explain, but you’ll know it when you devour it. It’s no accident that Solamente’s slogan is “Trust in Crust.”
This place means business: extensive open kitchen, two big ovens, pizza boxes stacked everywhere. Our 16-inch pepperoni hit the table maybe 30 seconds out of the oven. Made with flour and tomato sauce imported from Italy, everything — pepperoni, sauce, cheese, extra virgin olive oil — was top notch. Tasting Table called the authentic artisanal Neapolitan-style pizza “flawless and phenomenal” and that’s no exaggeration.
The 16-inch pizzas start at $14 for the cheese and rise to $25 for the prosciutto-arugula. Our pepperoni was $20 and with a cream soda, the bill with tax before tip came to $26. Well worth it.
Solamente also serves sandwiches ($16-$17), calzones ($17-$21), side salads ($5), and canolis ($3-$5), tiramisu ($8), and a dessert pizza (sweet stuff on the crust, $14). We’ll be back soon to try all of them.
