October! National Pizza Month! This month we'll be bringing you Daily Slice, quick snapshots of slices and pies all of us at the Serious Eats empire have been enjoying lately. The Mgmt.

20101018settebello.jpg

[Photograph: Carey Jones]

The pizza above just emerged from a 900°F oven at Settebello Pizzeria Napoletana in Salt Lake City. Opened in January of 2007, it's the second Settebello location (the first is outside Las Vegas in Henderson, Nevada), and Utah's first VPN-certified pizzeria. The flour is Molino Caputo; the prosciutto, from Parma; many of the cured meat products, from Salumi in Seattle.

The pies themselves are a bit more aggressively topped than your average Neapolitan pizza. Case in point: the "Pizza Lasagna" ($12.50). It's pretty heavily loaded—tomatoes, fennel sausage, mushrooms, ricotta, mozzarella, and Parm—but the crust is substantial enough to stand up to it. Chewy and elastic, it's a bit less puffy-edged than many Neapolitan crusts, but delicious nonetheless.

Settebello

260 South 200 West, Salt Lake City UT 84101 (map)
801-322-3556; settebello.net

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: