Pizzeria Vittoria is a Neapolitan-inspired pizzeria showcasing naturally-leavened pizza from chef/owner Kyle Jacovino (The Florence, Five & Ten). At Vittoria, Jacovino draws from his nearly two decades of culinary experience and Italian-American heritage to craft pizzas that are an expression of regionality and his commitment to the Slow Food Movement.

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Meticulously crafted with local organic grains sourced from regional millers such as Anson Mills and Lindley Mills, Jacovino’s prized dough ferments for up to 48 hours before being fired in a hand-built Neapolitan Giovanni Acunto brick oven. Baked for 90 seconds between 800 and 825 degrees.