Upper Crust Pizza

Specialties

We make an original East Coast pizza, our dough is shipped from Boston, by my father who makes it. We serve only the finest ingredients in our food. whether it be Polly O Ricotta, Boars Head cold cuts, Dole pineapple, Dececco Pasta, pan sauteed eggplant, veal and chicken parm, never frozen, never deep fried, three types of lasagnas, homemade arancini’s, ravioli, and far too many things to list here. At upper Crust its quality or bust… thank you Dina and Joey

History

Established in 2006.

the recipe for this pizza was established back in Boston’s little Italy, the North End where my husband Joey is from. He was trained by true neopolitan pizzaiola’s and incredible cooks from the abruzze and sicilian regions of Italy. The pizza starts with an incredible dough which provides the stage for this incredible thin style neopolitan pizza. A velvet red sauce topped with the emperor of Mozzarella cheese… Guiseppe Grande. Our toppings are pure quality… polly O ricotta, thick slabbed bacon never that institutional stuff, Dole pineapple, homemade eggplant, grilled chicken breast, roasted red peppers and too many options to mention here.

Meet the Business Owner

joey B.

Business Owner

joey grew up in Boston’s North End, among the finest restaurants and food establishments Boston has to offer. At 12 years of age, he hung out and did odd jobs in the pizzeria on his block, the owner a neopolitan skilled in the making of pizza taught joey how to make neopolitan pizza. Joey then went on to work in the many restaurants in his neighborhood learning numerous skills from the old timers who owned and worked these restaurants. We have brought this same tradition to Las Vegas. We offer great food with great quality ingredients, in a great atmosphere, and at a reasonable price