№ 01
Plain Slice
$6
Marinara, fresh mozzarella, EVOO. From a 20" pie cut into six.
About Us
Real pizza. Made by hand. Right here on Maple Street.
In the Kitchen
No shortcuts.
Ever.
Ever.
that's the whole rule.
David Losole runs Virtuoso with his family. He grew up around an Italian kitchen in Omaha. His parents ran Lo Sole Mio in South Omaha for thirty years. He went west to train at one of the country's top pizza schools, came back a certified Pizzaiolo, and opened Virtuoso on Maple Street in May of 2017.
Every pie starts with dough we make from imported Caputo flour, then rest for a few days before baking. That's what gives the crust its chew on the inside and crisp on the bottom. We bake on stone in a Cuppone oven shipped from Italy. The wagyu meatballs come from Raikes Farm just outside town. The Italian sausage and spicy giardiniera are David's own recipes, made fresh in-house. The burrata is Bel Gioioso, flown in from Italy. Mike's Hot Honey on the pies that need it.
Real ingredients. Real craft.
Pie after pie.
2017
Open on Maple Since
Family
Owned & Run
By Hand
Every Pie, Every Day
Wed–Sat
Open 11am til Sold Out