VENICE PIZZA
Pizza restaurant · Dorchester ·
Thin crust pizza, Italian subs, wings, mozzarella sticks
Thin crust pizza, Italian subs, wings, mozzarella sticks
"Back under new ownership and reopened on April 24, 2021 at 39 Savin Hill Ave., Venice Pizza returns after closing in 2019 with the same Hawaiian-pizza reputation longtime fans remember (even former mayor Marty Walsh praised it) but now under brothers Joshua and Todd Winer and partner John Taxiarchis, who say diners can expect a thin-crust, New York-style hybrid that reflects the team’s Pastoral wood-fired pizzeria experience." - Eater Staff
"Right down the street from me in Dorchester, it shut its doors in the summer because of construction and then decided not to reopen; I used to drop in for an Italian sub at lunch at least once a week and get a bacon-and-sausage pizza for dinner often, so I’m hoping someone else fills the space soon." - Erika Adams
"There’s lots to love at this neighborhood pizza restaurant on bustling Dorchester Ave., where pies with crispy, milk-based dough take the stage. But its Italian sub might be the secret star — with mortadella, prosciutto, provolone, and salami piled on a seeded roll in that perfect “generous, but not exploding” filling-to-bread ratio. The house-made Giovanni hots, a kicking condiment made of crushed peppers, adds a welcomed zip to all the savory, meaty goodness. Do check out the buffalo chicken knots on the snack menu, and the especially luxe sausage and bacon Alsatian pizza with gruyere cheese, too." - Terrence Doyle, Rachel Leah Blumenthal, Nathan Tavares
"I tried a pepperoni pie from the reboot of Venice Pizza in Savin Hill, and let me tell you: It was excellent. The pizzas at Venice are pin-rolled, so they are almost uniformly flat from edge to edge, though the outer crust was bubbly and blistered in spots. As such, I’m tempted to classify Venice’s pizza as a New York/New Haven hybrid. The dough was rich and somewhat sweet — which probably has something to do with the fact that it is made with milk, and ferments for 48 hours — the cheese perfectly melty and salty, and the mini pepperonis curled up into cups and crispy at the edges. I haven’t been as excited about a new Boston pizzeria in many years. —Terrence Doyle" - Nathan Tavares
"I tried a pepperoni pie from the rebooted Venice Pizza in Savin Hill and loved it: the pies are pin-rolled so almost uniformly flat from edge to edge while the outer crust was bubbly and blistered in spots, making it feel like a New York/New Haven hybrid. The dough was rich and somewhat sweet (made with milk and fermented for 48 hours), the cheese perfectly melty and salty, and the mini pepperonis curled into crispy cups — I haven’t been this excited about a new Boston pizzeria in many years." - Rachel Leah Blumenthal
