Double Zero Pie & Pub
Pizza restaurant · The Asian District ·
Handcrafted pizzas, cocktails on tap, and creamy tiramisu offered
Handcrafted pizzas, cocktails on tap, and creamy tiramisu offered
"Named after the finely milled double zero flour it uses to make its neo-Neapolitan pizzas, 00 serves pies with charred extra puffy crusts that stack toppings like garlic butter mushrooms in the center of the pie, ensuring maximum flavor wallop in every bite. Loyal pizza lovers return time and again to the dark, narrow confines of the Chinatown restaurant to devour the spicy sausage and soppressata-laden diavola, or to try new, more creative floppy pies topped with Calabrian chili oil and eggplant, or short rib and pistachios. Visit during the daily happy hour for $5 wine, draft beers, and whiskey sodas." - Ryan Slattery, Emmy Kasten
"Named after the flour used to make Neapolitan pizzas, 00 serves top-tier pies in a dimly-lit setting where you can catch a friend up on the last three months of your life. The sure bet on the menu is the pepperoni pizza with creamy vodka sauce and chili crunch, though the more creative options, like the eggplant caponata or salami rossa with garlic confit and preserved lemons, are also worth considering (get here on the earlier side around 4pm, since their pies sometimes sell out)." - emmy kasten, andrew ryce
"One of the best pizzerias in town, thanks in large part to a crust made from finely milled double-zero flour, fermented slowly with natural starters, then hand-stretched to preserve its structure; the result is a sturdy yet airy base with edges that blister and bubble just right — a key reason it landed on the 50 Top Pizza USA 2025 list this month. Since opening in 2023, chef Michael Vakneen has passed the torch to general manager Erica Bell, whose guidance keeps pies bold and inventive, with nods to Asian flavors and techniques and a clear focus on nurturing ideas from within, like a pie topped with confited carrot ribbons and lemon ricotta that sounds unlikely but tastes exactly right. My favorite, though, was a surprise: a deceptively simple marinara pizza Bell created after a conversation with legendary pizzaiolo John Arena of Metro Pizza, with the center sauced in bright, zippy house-made marinara and the outer perimeter laden with a reduced version simmered for six to eight hours until thick, sweet, and deeply savory — a slice designed to intensify as you move from tip to crust." - Janna Karel
"Michael Vakneen, one of Las Vegas’s most talented pizzaiolos, helms the wood-fired oven at Double Zero Pie & Pub, a casual restaurant tucked into a busy Chinatown strip mall. The recipe is simple: Neo-Neapolitan-style pizzas with blistered crusts and top-notch ingredients on top, such as vodka sauce, fior di latte, and dry-aged pepperoni or spicy soppressata with giardiniera and roasted peppers. Since opening, Double Zero has gained international recognition for its stellar pies, worthy of a short cab ride from the Strip. Prices are very reasonable too, offering a bit of a respite on the wallet after a few days of pricey resort meals. —Matthew Kang, lead editor, Eater Southern California/Southwest Know before you go: There’s a late-night happy starting at 9 p.m. for those who want even more budget-friendly drink options with their pizza." - Matthew Kang
"Chef Michael Vakneen was named a 2025 James Beard Foundation Awards semifinalist in the restaurant and chef categories; the semifinalists list was announced on January 22, 2025. The initial list will be trimmed to nominees on April 3, 2025, before winners are announced on June 16 at the awards ceremony in Chicago. The James Beard Awards carry significant prestige in the culinary world, with a history dating to first awards in 1991; the program paused in 2020 and 2021 due to allegations of misbehavior and concerns over lack of Black nominees and winners, subsequently undertaking an internal audit to improve inclusivity and returning in 2022." - Rebecca Roland