Inizio Pizza Napoletana Dilworth

This was solid neapolitan pizza. They have multiple different pizza you can get. The atmosphere here is great. Wall art and music with classic lighting make the place nice. We went with the pistachio and the pepperoni pizzas and they came out fairly fast. The pizza was good. It is your standard neapolitan pizza. It wasn't as crunchy or flavorful as I would like. The pistachio was good but was hit or miss with the flavor. The pepperoni was a bit too sweet for my liking with the honey on top. Overall I enjoyed my pizza.

Inizio Pizza Napoletana: A Passion Project That Forgot the Pizza Inizio’s branding reads like a love letter to Naples—a story of passion, research, tradition, and dough perfection. “Expert craft.” “Strict standards.” “Memories around the table.” But once you're actually in the restaurant, it all falls apart. The dining room was nearly empty. And once the pizza arrived, it made sense. Despite their claims of intense training and authentic Neapolitan methods, what I got was a soft, soggy pizza with bland structure and over-salted toppings. The crust lacked that signature Neapolitan char and airiness. The flavor felt lazy, not crafted. It didn’t transport me to Naples—it barely even got out of the parking lot. They talk a lot about sourcing ingredients from Naples—San Marzano tomatoes, buffalo mozzarella, “00” flour—but what’s the point of importing world-class ingredients if you treat them like filler? Even worse, the menu feels bizarrely narrow. Almost every pizza is loaded with pork—salami, sausage, prosciutto, anchovy—and little else. No chicken, no vegetarian centerpiece, no seafood options. And here’s the kicker: actual Neapolitan pizzerias in Italy offer more variety than this. In Naples, it’s not unusual to see pizzas with tuna, mushrooms, zucchini, artichokes, onions, or even egg—all perfectly traditional and all noticeably absent here. So when the owner says they don’t offer certain toppings because they’re “not traditional,” it’s just not true. It’s not about tradition—it’s about a lack of creativity and an unwillingness to evolve. Inizio wants to tell a story of passion and authenticity. But from what I tasted—and saw—this is less “artisanal pizza” and more “empty room with a wood-fired oven.” A lot of talk. Not a lot of follow-through.

I was fortunate enough to have had the opportunity to serve our great nation. Even more fortunate to have spent 1.5 years stationed in Italy. Which, in turn, made me into a pizza snob. Inizio's uses the best flour, fresh ingredients, and baked the only way a pizza should be; in a wood fired brick oven. Outstanding pizza and staff.

Staff friendly and welcoming. Pizza was delicious. Thin and flavorful. Reminds me of pizza in Italy. I ordered two and devoured them myself.

Had my birthday dinner here! Good food and great vibes

I grew up in New Haven, so I am a pizza snob and have a specific pizza that I enjoy, namely thin crust with a chewy texture and a slight char. I had heard great things about Inizio and wanted to give it a try when my granddaughter was in town. I ordered a large cheese and a large pepperoni, and I was impressed with how quickly it was ready. The check-in process went well, and the restaurant was clean with nice showcases for the gelato. If you like a lot of dough in your pizza, this is your choice. It was chewy, almost to the point where it seemed undercooked. It was also lacking in flavor, as the dough overwhelmed everything else, although the pepperoni had a nice spicy kick. My takeaway was that if you're the person who loves fried dough at the fair, this is your place.

The world is crazy these days, but the people at Inizio Dilworth tonight reminded me that there are kind, talented, caring people who are willing to go above and beyond. I couldn’t pick up the pizza I ordered so I hired an Uber to bring it to us at our hotel. We have no oven here, so the staff kindly offered to keep it warm by the oven. Thanks for the pizza and for caring, Inizio!

2nd time ordering pizza from here and what bothers me the most (2nd time they do it) is how few toppings they add. The pizzas look pretty but the dough is very unlike the true pizzas, at times even rubbery