Nashville’s pizza scene splits across distinct lineages: Neapolitan pies fired in volcanic-stone ovens, New York deck-oven slices baked on brick, and slow-fermented artisan rounds built on hip-hop-inspired menus. The three pizzerias profiled below each anchor a different style camp and have each operated for seven or more years in the city.
Quick Comparison #
| Restaurant | Credentials | Focus |
|---|---|---|
| DeSano Pizzeria Napoletana | Germantown location since 2012, Associazione Verace Pizza Napoletana certified, Mount Vesuvius volcanic-stone ovens, San Marzano DOP and Mozzarella di Bufala Campana DOP | Hand-shaped Neapolitan dough, 900-degree wood-fired 60 to 90 second bakes, leopard-spotted cornicione, Caputo Tipo 00 flour, imported Campania ingredients |
| Five Points Pizza | East Nashville Woodland Street since September 2011 plus West Nashville Charlotte Avenue, Eater Bon Appetit Food Network Thrillist and Pizza Today editorial coverage | New York-style thin crust, gas-fired deck ovens on two-inch fire bricks, scratch-mixed in-house aged dough, foldable slices reheated under salamanders |
| Slim & Husky's Pizza Beeria | Buchanan Arts District since March 13 2017, founders Clint Gray Emanuel Reed Derrick Moore TSU alumni, 2023 James Beard semifinalist Outstanding Restaurateur | Slow-fermented 24-hour artisan dough, hip-hop-inspired custom pies, Good Morning America National Cheese Pizza Day cookoff 2019, Tennessee craft beer taps |
1. DeSano Pizzeria Napoletana #
DeSano Pizzeria Napoletana opened its Nashville pizzeria in 2012 and now occupies a Germantown space at 1012 4th Avenue North. The kitchen holds certification from the Associazione Verace Pizza Napoletana (AVPN), the Naples-based body that codifies authentic Neapolitan pizza standards including hand-shaped dough, 60-to-90-second bakes at roughly 900 degrees, and a short list of approved ingredients.
Wood-Burning Ovens With Vesuvian Stone #
Three brick ovens dominate the open kitchen, each lined with volcanic rock sourced from Mount Vesuvius and each dedicated to a different patron saint of Naples. The oak-fired hearths cook a pie in about a minute, producing the leopard-spotted cornicione that AVPN inspectors look for.
Imported San Marzano And Mozzarella Di Bufala #
Tinned San Marzano DOP tomatoes from the volcanic plains south of Naples form the base for the classic Margherita, paired with fior di latte or mozzarella di bufala Campana DOP. Caputo Tipo 00 flour, Italian olive oil, and basil shipped in weekly from Campania round out the pantry, matching the AVPN sourcing rubric.
Contact: (615) 621-3136 | 1012 4th Avenue North, Nashville, TN 37208
2. Five Points Pizza #
Five Points Pizza opened in September 2011 on Woodland Street in the East Nashville neighborhood that gave the shop its name, and a second West Nashville location followed on Charlotte Avenue. Both pizzerias serve a New York-style thin-crust pie, available by the whole pie or the foldable slice.
Old-School Gas-Fired Deck Ovens #
Each pizza bakes to order on two-inch fire bricks in gas-fired deck ovens, the same setup that defines the New York slice tradition. Slices spend their second life under salamanders for reheats, which is how the cheese gets the bubbled, lightly singed finish that regulars recognize.
Hand-Stretched Dough Aged In-House #
The NY-style dough is mixed from scratch daily and aged on the premises before service, producing the chewy-yet-crisp crust that Zagat called “phenomenal thin-crust pizza.” Editorial coverage from Eater, Bon Appetit, Food Network, Thrillist, and Pizza Today has cited the shop across more than a decade of Nashville pizza rankings.
Contact: (615) 915-4174 | 1012 Woodland Street, Nashville, TN 37206 (East) | (615) 891-1820 | 4100 Charlotte Avenue, Nashville, TN 37209 (West)
3. Slim & Husky’s Pizza Beeria #
Slim & Husky’s Pizza Beeria opened on March 13, 2017 in North Nashville’s Buchanan Arts District, founded by Tennessee State University alumni Clint Gray, Emanuel Reed, and Derrick Moore. The original Buchanan Street restaurant became the launch pad for a multi-state expansion, and the brand earned a 2023 James Beard Foundation semifinalist nod for Outstanding Restaurateur.
Hip-Hop-Inspired Artisan Slices #
Custom-built pies carry hip-hop and R&B names across the menu, served in a fast-casual format that lets guests stack toppings on slow-fermented dough. The Daily Meal placed the brand at number five on its 2020 list of the 101 Best Pizzas in America, and Good Morning America awarded the spot its National Cheese Pizza Day cookoff in 2019.
Twenty-Four-Hour Fermented Thin Crust #
The kitchen mixes dough daily and rests it for a minimum of twenty-four hours, letting the yeast build flavor complexity before the rounds are stretched thin enough to hold heavy topping loads. Local Tennessee craft beers fill the rotating tap list that gave the “Beeria” half of the name its meaning.
Contact: (615) 902-3100 | 911 Buchanan Street, Nashville, TN 37208
Choosing The Right Pizzeria #
For AVPN-certified Neapolitan pies with imported Campania ingredients and a 900-degree wood-fired bake, DeSano holds the strongest claim. New York-style slices from gas-fired deck ovens with in-house-aged dough place Five Points Pizza in its own category. Slim & Husky’s covers slow-fermented artisan rounds with a community-rooted, music-driven menu in the Buchanan Arts District.
Selection Methodology #
Pizza in Nashville sorts on dough style (Neapolitan VPN, New York street slice, Detroit pan, Roman tonda or al taglio, sourdough cold-ferment), oven type (wood-fired with 800 to 900 degree dome, gas deck, electric coil), and flour spec (Caputo 00, King Arthur Sir Lancelot, locally milled Tennessee soft red winter wheat). The three restaurants above each publish dough style and ferment time, name oven manufacturer (Stefano Ferrara, Acunto, Marra Forni, Forza Forni), document Associazione Verace Pizza Napoletana certification where claimed, list seven-plus years of continuous Davidson County operation under named-chef ownership, and hold Eater, Bon Appetit, or Food Network feature recognition on file. Chain-only operators without a documented Nashville pizzaiolo of record were excluded.
Frequently Asked Questions #
Q: How do whole-pie versus slice formats differ at each shop?
A: DeSano serves Neapolitan whole pies that bake in roughly a minute, so slices are not the working format. Five Points Pizza offers both whole pies and the foldable New York slice reheated under a salamander, which is the standard quick-lunch option. Slim & Husky’s runs an order-line model where guests build a slice or stack a whole pie with their chosen toppings on slow-fermented dough.
Q: What gluten-free or alternative crust options exist?
A: Each pizzeria treats alternative dough differently. AVPN-certified Neapolitan kitchens like DeSano generally do not offer gluten-free crust because the certification specifies Caputo 00 wheat flour. Five Points Pizza and Slim & Husky’s typically carry a gluten-free round for an upcharge. Cross-contact in a shared dough room is hard to eliminate, so call the shop in advance for celiac-grade preparation.
Q: Are any of the three restaurants paid placements?
A: No. The three profiles above are editorial selections drawn from publicly verifiable sources. No firm sponsored placement.
Q: How does the oven type change the eating experience?
A: A wood-fired Neapolitan dome at 900 degrees produces a soft, leopard-spotted crust that should be eaten within minutes of leaving the oven. A gas-fired New York deck oven on fire brick builds a sturdier base that holds up to reheats and folds. A long-fermented artisan round baked on a steel deck sits between the two and supports heavier topping loads without going soggy. Pick the style that matches how you plan to eat the pie.
Editorial Note #
This guide was published on 2026-05-11 and reflects research current as of that date. Verify licenses, phone numbers, and current business status before engaging any firm.