Stanzione Pizza — Restaurant in Miami

Last week (February 9) might have been #NationalPizzaDay but let’s be honest— every day is unofficial pizza day. If you’re anything like us and can’t get enough of the doughy, cheesy, tomatoey Italian dish that’s become an integral part of American culture, then chances are you’ve tried every pizza joint in town.

We’re here to tell you that pizza should never be compared; from the flour used to the way it’s flipped to the piquancy of the sauce and the ingredients it’s topped with, no pie is created equal and each is its own edible work of art. Unless of course you’re tossing authentic style Neapolitan pies like Stanzione 87, and have some rules to adhere to in order to receive the brand mark from the Associazione Verace Pizza Napoletana (a nonprofit organization that was founded in June 1984 in Naples to protect true Neapolitan pizza). Rules like using strictly San Marzano tomatoes, buffalo mozzarella from Campania, extra virgin olive oil, and the highest quality (double 00) dough. What’s more, all pizzas must be baked in a wood-fired, domed oven, and be no bigger and no smaller than 35 centimeters in diameter. Stanzione 87 checks off all these boxes and then some by going the extra mile, like hand making their mozzarella and capping pies off with some local and ethically bred smoked jowl (pig cheek that tastes like bacon) from Miami Smokers.

With just a couple of months short of celebrating their four-year anniversary, business and life partners Franco and Ashley Stanzione have added a slew of pies, sandwiches, and salads to their menu, and we got to taste test the goods. Think spinach, garlic, and calabrian chili dubbed Angry Spinach for its kick of heat and a BLT pizza crowned with cherry tomato, lemon, butter lettuce, and smoky jowl for bite that’s earthy, citrusy, and smoky all at once.

Red sauce and meat lovers ought to try the Red Smoke, which lets the jowl, San Marzano, mozzarella, and red onions speak for themselves, or the Meatball Panini that has everything you want in life (meatballs, tomato sauce, mozzarella, and arugula) sandwiched between the same wood-fired, blistering bread. The wonder sarnie was born—like most great ideas—one inebriated night when Franco and Ashley found themselves hangry and with nothing but leftover meatballs and mozzarella. You know what they say: necessity is the father of invention. There’s also a classic and mouthful Italian Sandwich, stacked with prosciutto cotto, San Daniele prosciutto, sopresata,...

I’m rating 4 stars because I don’t want to bring down the rating of the restaurant but I hope the manager or owner reads this review and fixes the problems. This restaurant has the perfect location and the pizza is amazing, which is the reason why continue to go regardless of the bad service. Which is what I wanted to bring attention to. Every time I go I don’t feel welcome, the waiter/waitresses make it obvious that they don’t want to be there, and lack knowledge regarding Italian food. I’ve had the waitress come back after 15 minutes of ordering because she forgot our order even though the restaurant was empty. Living in brickell, we also went once to the restaurant an hour and a half before closing, I understand the people working want to go home, but they start cleaning up the restaurant and putting all chairs up while we’re still eating, making us feel pressured to leave. They even want to take away our plate while we’re on our last slice of pizza. We keep coming back because we are locals and the food is awesome. But I think a more enthusiastic, knowledgeable, and respectful staff would bring more costumer around the city. We’ve gone multiple times at night so I’m not sure if in the morning it’s a different...

I have always been a fan of napolitan style pizza. Stanzione 87 has fantastic napolitan style pizza ,simply the best in Miami. It shows that they use authentic ingridients to make this pizza,like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius and fresh basil. The pie was baked to perfection .You can make a great napolitan pizza only if you master three crucial elements,the dough,the toppings,and the baking. Topping a pizza is all about balancing the elements,and in here it is done correctly. This allows the pizza to be cooked evenly and quickly producing a combination of crispy chewy textures .Baking a pizza well requires the right tools: a very hot and stable oven and baking surface, a pizza peel of the right size, and a keen sense of timing. This is also done here to perfection. When you pay attention to all the details it definitely shows in the final product . This is a pizza to be savored immediately. The salads where fresh and imaginative. There are also several paninis in the menu The atmosphere is very casual,the service was fast and friendly. There is an adequate selection of wines at a very...