We've spent years in the kitchen learning, experimenting, and chasing what we believe great pizza should be. After making more than 10,000 pizzas and learning the craft from an Italian chef in Connecticut, we developed our own style: Connecticut Thin Crust-thin, crisp, flavorful, and made with purpose. In June 2026, we brought it to Dania Beach and opened Pizzaoli, where we've already served more than 5,000 pizzas. This is the pizza we wanted to eat, and now we're sharing it with our community. 

We use only extra virgin olive oil — never seed oils, never shortcuts. Every pizza is made with intention, using quality ingredients and a process we've spent years refining. We believe good pizza doesn't need to be complicated; it just needs to be made right.