Fabulous spot for fresh and delicious Neapolitan pizza. It's a cute small spot and you must line up before 5 pm to ensure you get a spot.
February 2024
Get here early in service if you want to get in. This place is very busy and has very tasty food with some creative dishes. We really loved our appetizers like the sunchokes and fennel salad. We tried 4 of the pizzas and all are worth your time.
January 2024
This is the best pizza restaurant hands down. Everything was great from the food, to the service of everyone in there, to the atmosphere. The one hour drive plus the one hour wait was definitely worth it. Will be coming back soon.
WED-SAT 5pm until the dough runs out. (Seriously)
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The pies coming out of Chef Conte’s oven have evolved since Inferno’s 2015 inception. Originally abiding by the strict guidelines set forth by the ruling bodies of Neapolitan pizza in Italy, he's charting a different course in pursuit of pizza perfection.
An updated pizza style called "Canotto" finds increasing favor among the younger generation of pizzaiolos of Naples. It translates in Italian to ‘dinghy’ or ‘inflatable raft’ - describing the increased volume & near-weightless quality of the foundation; the crust.
Increased dough hydration & extended ambient proofing yields bubbles and char in contrast to the evenly-colored, breadier & flatter crusts of traditional Neapolitan pies.
