Pizza Bruno is a laid-back hotspot in Orlando, famed for its expertly crafted Neapolitan pies, colossal garlic knots, and a vibe that's both cozy and vibrant.
"Nestled into a strip mall, this mini spot flaunts big know-how on the art of pizza. Thanks to an A-frame ceiling, it doesn't feel cramped—inside find a small bar as well as a kitchen with a massive oven. Bright walls and plenty of windows give it all the neighborhood feels.This team appears to focus on turning out pizzas with creativity and flair, but bites like meatballs and garlic knobs make for a hearty start. Then move on to those wood-fired, Neapolitan-style pies, which are a sight for sore eyes—as in the Blanca with lemon ricotta, garlic, rosemary and mozz. While that age-old question of whether to add pineapple to pizza still remains, the 5-0 with speck, jalapeños and roasted pineapple sauce might just present the resounding answer—yes." - Michelin Inspector
"Bruno Zacchini excited this city for neo-Neapolitan-style pizzas as pie hounds lost their minds over the intriguing topping selection at the cozy Curry Ford West pie house. Zacchini’s starter dough undergoes a 48-hour ferment before being pulled, tossed, topped, and fired at 1000 degrees, producing a charred and flavorful crust. The Pizza Bruno in College Park serves Jersey-style pies, while a third outpost slated to open in Maitland will offer similar neo-Neapolitan pizzas as the original." - Faiyaz Kara
"Originally born as a food cart, this brick and mortar pizzeria in the Conway area west of downtown draws people by word of mouth from all around. Pizzas are of the personal size variety and wood fired, so come up out with a slightly smoky taste and bubbling on the edges (so so good). Interesting versions like New Haven Clam Pie, with clams, bacon and cream, and the house favorite Crimson Ghost, with Fresh mozzarella, soppressata, basil, Mike's Hot Honey. Also, don't sleep on the pastas, house-made ricotta, and wood-roasted octopus." - Terry Ward
"Bruno Zacchini got this city jacked for neo Neapolitan-style pies as round hounds lost their minds over model margheritas and pizzas with intriguing topping combinations like barrel-aged maple syrup, blueberries, fontina, mozzarella, bacon, and guanciale. Zacchini’s starter dough undergoes an in-house ferment for 48 hours before being pulled, tossed, topped, and red oak-fired at 1000 degrees for 90 seconds resulting in a superbly charred and flavorful crust." - Faiyaz Kara
"Sure pizza has always been a takeout mainstay, but Pizza Bruno’s pies are of the sort folks in Osceola and Seminole counties drive to Curry Ford Road for. With Pizza Bruno’s dining room being shuttered, servers are quick to greet and assist guests as they pull up to PB’s parking lot for some of the best Neapolitan rounds in town. The Margherita is perfection, but for those in need of a little flair, the guanciale and blueberries with fontina, mozzarella, bacon, and bourbon barrel-aged maple syrup should do the trick. The focused, but killer wine list, is a bonus." - Faiyaz Kara
