Every Day Is Pizza Sunday
A custom wood-burning oven from Italy, a Magazine Street address in Uptown New Orleans, and a simple idea: serious pizza that feels like a neighborhood party.
Pizza Domenica | Our Story
The Oven Came From Italy
Chef Phil had it shipped over specifically — a custom wood-burning oven that would become the beating heart of everything we do. Without it, there's no leopard-spotted crust, no char, no Pizza Domenica.
Beyond the Pizza
Chef Phil Mariano keeps the menu honest and inventive — antipasti, insalate, dolci, plus the roasted cauliflower that regulars will fight you for.
The Room Is Part of It
The open kitchen is an invitation to watch the dough fly and the flames do their thing. Weekday happy hour (half-price pizzas, 3–5pm) sealed the deal.
Uptown, Then Lakeview
Magazine Street was home first, but New Orleans had more room for pizza — so we set up shop in Lakeview too. Same oven philosophy, same first-come-first-served welcome, two neighborhoods that can both call it their own.
