St. Louis has always had a unique pizza identity—square-cut pies, cracker-thin crusts, and the unmistakable tang of Provel cheese. But if you’re looking for a fresh take on pizza in the city, Pizza Via in the Central West End should be at the top of your list.

What to Expect

Pizza Via is the latest project from seasoned pizzaiolo Scott Sandler, known for elevating pizza through simplicity and craft. The space is cozy, seating just over 20 indoors with a small herb-lined patio outside. The minimalist design mirrors the menu’s philosophy: less is more when it comes to great pizza.

The Menu, Simplified

Rather than overwhelm diners with endless toppings, Pizza Via focuses on six core pies:

  • Queen Margherita – classic and perfectly balanced.
  • King Pepperoni – a bold favorite with a smoky edge.
  • White Knight – spinach-based with a creamy profile.
  • Earth Mother – a vegan standout featuring walnut pâtĂ©.
  • Plain White – ricotta, pecorino, and basil in perfect harmony.
  • Cheese Pie – a kid-friendly staple.

This curated approach ensures consistency and quality in every bite.

The Crust Difference

Unlike the traditional St. Louis thin crust, Pizza Via uses a three-day fermented dough, rolled (not tossed) before baking in a wood-fired oven at over 600°F. The result is a thin, crisp base with just enough chew, kissed with a smoky finish that sets it apart from local standards.

Why Choose Pizza Via

  • For Traditionalists: It leans toward authentic Italian technique while staying approachable.
  • For Adventurers: The menu offers vegan and vegetarian-friendly options without sacrificing flavor.
  • For Locals: It’s a refreshing alternative to St. Louis–style, proving the city’s pizza scene can evolve while honoring its roots.

The Verdict

If your ideal pizza night is about savoring quality ingredients, thoughtfully prepared crust, and a pared-back menu that highlights execution over excess, Pizza Via delivers. It’s not a replacement for St. Louis–style pizza—it’s a complement, giving diners another reason to celebrate the city’s ever-growing food scene.

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