Best Pizza (Non-St. Louis-Style)


Staff Pick

Casually ask Scott Sandler about how he makes his pizzas, and you are likely to get a 30-minute dissertation on crust. That's how serious the Pizzeoli owner and pizza-cook-in-chief takes his authentic Neapolitan pies. The former real estate broker had been a home baker for years, obsessing over the perfect pizza crust. When his day job hit a rough patch, he decided to open a pizzeria and enrolled in California's Associazione Verace Pizza Napoletana to learn how to make classic Italian pies. His unyielding pursuit of perfection results in the city's purest expression of pizza. The crust is yeasty and chewy yet yielding and speckled with dots of delicious char. His margherita is simple, topped with crushed tomatoes, mozzarella and fresh basil — a classic rendering of the famous dish. His "Bianca," a white pizza consisting of bechamel, garlic, rosemary and mozzarella, is like a cross between pizza and the most delicious cheese garlic bread you could ever ask for. Neapolitan pizza is certainly having its moment, but for Sandler, it's more than a passing fad — it's an obsession. 1928 South 12th Street, St. Louis, 63104. 314-449-1111,
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