Haute Top 5: The Best Pizza in Las Vegas in 2017

This is a pizza you can wrap your hands around. Settebello Pizzeria Napoletana offers ultra-thin crusts that you tear apart by hand. Try the Quattro Stagioni with its four roasted toppings.

We love the choice of crusts at Due Forni. For something a little chewy and tender, try the Neopolitan crust. For a crust crisp as a cracker, go for the Roman crust. Both are baked in a custom-designed Napolitano brick oven. The joint also uses buffalo milk mozzarella and San Marzano tomatoes with all its dishes. We like the house-made sausage and Nueske’s bacon on the namesake pizza. Photo courtesy of Mark Mediana Images.

Wolfgang Puck has made an art form out of building a pizza with his California inspirations. His wood-oven pizzas at Cucina by Wolfgang Puck at The Shops at Crystals build on that reputation. Try the Margherita pizza with burrata mozzarella, tomato sauce and basil; the Italian meat pizza with pepperoni, salami, sopresatta and smoked ricotta cheese; the wild mushroom pizza with mozzarella cheese, caramelized onions and fresh herbs; or the vegetable pizza with baby squash, blossoms, cherry tomatoes and ricotta. Enjoy the views of shoppers and tourists alike from this mezzanine setting.

New York-style pizza made its way West when Grimaldi’s Coal Brick-Oven Pizza hit town. The thin crusts get their rich flavor from coal-fired brick ovens heated to 850 degrees. Choose from traditional, white and pesto toppings, and then pick traditional ingredients to make it your own.

Tucked away in Cosmopolitan is a not-so-secret spot to pick up pizzas by the slice. Pizzeria from Executive Chef Jeff Walter gives you the feel of an authentic New York pizza joint. Late at night you might be able to find it a little easier with the lines forming to grab a slice. Inside you can find a long, vaulted entry corridor lined with a curated collection of vintage Italian record album covers leading to the pizza counter and kitchen with high counters and mismatched antique bar stools.