Pizza restaurants are common enough in Central Arkansas, but very few, if any, create authentic, Neapolitan-style pizzas. The newest restaurant to do so is Pizzeria Santa Lucia, which held its grand opening this past Friday at its new location adjacent to Terry’s Finer Foods in the Heights neighborhood.
Jeremy and Jacquelyn Pittman, formerly of Palette Catering Company, started Santa Lucia as a mobile pizza oven that cooked at food truck meets and special catering events. This year, the Pittmans reached a deal with Terry’s Finer Foods to create a permanent location for Santa Lucia (the Pittmans are also the owners of The Pie Shop at Terry’s Finer Foods). The Restaurant at Terry’s relocated to the north side of the building, and the Pittmans took over the south side. After months of renovations and the purchase of a wood-fired pizza oven from Italy, Pizzeria Santa Lucia is now ready for business.
Neapolitan pizzas are made in the tradition of Naples, traditionally recognized as the birthplace of pizza. These pies are made of simple ingredients: flour, water, yeast and salt are the only four items in the pizza dough itself. The pizza is typically topped with fresh ingredients, such as basil, mushrooms, tomatoes or fresh mozzarella cheese. That pie is put into a scorching hot oven, with temperatures approaching 1,000 degrees, for just a few minutes. The result is a crust that is slightly charred and crisp, but still soft in the middle. Santa Lucia manages this technique extremely well, as the pizza crust is already proving popular with its customers.
More than a dozen varieties of pizza are available, ranging from the traditional marinara (made with locally produced Bonta Toscana garlic sauce) to more exotic staples, such as a tuna Alfredo pizza or one with kale, onions and potatoes. Our table was particularly impressed with the Margherita, made with fresh basil, tomatoes and mozzarella. Pizzas range in price from $9 for a basic pie to $15 for those dressed with a house-made chorizo sausage. Additionally, any pizza can be made into a calzone for no charge (The Pop Supreme, with pepperoni, sausage and mushroom, makes a fine calzone). The menu has a small appetizer and salad selection, but the big draw here is the pizza, which, in our table’s estimation, is exceptional.
Pizzeria Santa Lucia also features a full bar, including an impressive craft beer selection. The restaurant is open Tuesday-Saturday from 5 p.m.−midnight, with pizza served until 11 p.m. There are vegetarian and vegan options throughout the menu, but those on a gluten-free diet will have to stick to the appetizers and salads. For more information about Pizzeria Santa Lucia’s grand opening, including more pictures and food recaps, head to our partner site Little Rock Foodcast.