Quick question: When you crave pizza, do you want cardboard-flat delivery or something with actual soul?

At Little Miami Brewing Company, we’re obsessed with Neapolitan-style pizza, the kind where every element matters. But here’s our local twist: we filter that Italian passion through a Cincinnati lens. We use local ingredients, craft beer pairings, and unmistakable Midwest generosity.

Let’s break down what makes this classic pizza style so special, and how we make it on our own in Cincinnati.

A Bite of History: What Defines a Neapolitan Pizza?

Before we get to Cincinnati’s version, let’s pay respects to the OG. True Neapolitan pizza from Naples isn’t just food; it’s an edible heritage:

• The Non-Negotiables:
  • Dough: Hand-stretched, fermented for 8+ hours, with that iconic chewy-yet-light texture
  • Sauce: Raw San Marzano tomatoes (no cooking, no sugar, just bright, fresh flavor)
  • Cheese: Fresh mozzarella (the kind that makes strings when you pull a slice)
  • Toppings: Intentionally minimal. Classic margherita or marinara let the ingredients shine. 

Why It Works:

The magic happens when simple, perfect ingredients meet intense heat. The result? A pizza that’s:

• Soft and foldable (but never floppy)
• Charred in spots (for flavor, not “burnt”)
• Ready in about 90 seconds (Naples doesn’t wait)

Our Approach:

While we’re not in Italy, we honor these principles with:

• Slow-fermented dough that develops flavor like our beers do.
• Premium imported tomatoes + local toppings when they’re at their peak.
• A baking process that balances chew and crisp.

How Cincinnati is Crafting Its Own Neapolitan Identity

Naples owns the history, but Cincinnati? We’re writing the next chapter. At Little Miami Brewing Company, we take Neapolitan pizza’s soul and infuse it with local character and brewery smarts. 

Midwest Ingredients Meet Italian Discipline

We honor the Neapolitan rulebook while playing to our strengths:

• Flour power: Our dough is fermented longer for complexity: chewy but never dense.
• Tomatoes with a twist: San Marzano base, sometimes brightened with Ohio-grown heirlooms in season.
• Cheese that means business: Fresh mozzarella, with occasional local dairy features.

Designed by a Brewery, Built for Beer

This isn’t just pizza; it’s the ultimate craft beer companion. We:

• Balance toppings to complement our taps (e.g., spicy pies with IPA, earthy ones with brown ales)
• Experiment with beer-inspired sauces (like porter-glazed onions or IPA-infused tomato sauce)
• Ensure slices stay sturdy because your other hand should be busy holding a pint

Cincinnati’s No-Fuss Philosophy

We skip the pretension without sacrificing craft:

• No wood-fired oven? Our deck oven still delivers light, airy crusts with plenty of char.
• Toppings respect tradition but make room for seasonal creations
• The vibe matters: This is pizza made for sharing over laughter and lagers

What Sets Cincinnati Neapolitan Pizza Apart?

Let’s be honest: most pizza debates are about crust thickness or topping overload. Ours? It’s about balance. At Little Miami Brewing Company, we’ve created a Neapolitan-style pizza that walks the perfect tightrope:

• Not too thin, not too thick: Our crust has just enough structure to hold Ohio’s best ingredients
• Charred but never burnt: That beautiful leopard-spotting you can only get from proper high heat (even without a wood-fired oven)
• Simple but never boring: Starting with the classics, then adding local, seasonal twists

The Secret? We Treat Dough Like Beer

Our pizza dough gets the same respect as our brews:

• Slow-fermented for depth of flavor
• Hand-stretched for that perfectly imperfect texture
• Baked to pair perfectly with whatever’s in your glass

This isn’t Naples; it’s Cincinnati. While we respect tradition, we’re not bound by it. The proof? Our best-selling pizza-and-beer combo (just ask your server for today’s pairing).

Check out our full pizza menu to see what’s coming out of our oven this week.

Neapolitan Pizza vs. Classic Pizza: A Delicious Debate

Let’s settle this like civilized pizza lovers. No food fights, just facts. It’s not just about toppings or crust. It’s a whole different way of looking at pizza.

1. Crust: Chewy vs. Sturdy

Neapolitan crust is thin in the center, puffy at the edges, with those signature charred spots. Classic American pizza? Depends on where you’re from—foldable NY style, Chicago deep dish, or thick Midwest cuts.

At LMBC, we borrow the best of both:

• Slow-fermented dough for that Neapolitan chew
• Strength to support hearty Midwest-inspired toppings

2. Toppings: Less Is More vs. More Is More

Traditional Neapolitan keeps it simple with tomato, fresh mozzarella, and basil. Classic American pies? Pepperoni, sausage, extra cheese, maybe some pineapple if you’re feeling bold.

We strike a balance:

• Classic margherita for purists
• Seasonal specials that showcase local ingredients (like sweet corn or apple-braised pork)

3. The Perfect Pairing

Neapolitan pizza was born for wine. American pizza? Usually calls for beer.

We say: why not both? Our pies are designed to pair with our brews like a crisp lager with margherita or an IPA with spicy sausage.

Ready to taste the difference? Our menu changes with the seasons, but the quality never does.

Also, read about Cincinnati’s Seasonal Brews.

Where to Find Authentic Neapolitan Pizza in Cincinnati

If you’re craving that perfect blend of chewy crust, vibrant toppings, and just-right char, you’ve got options. But here’s why Little Miami Brewing Company’s version stands out:

What Makes a Great Neapolitan-Style Pizza Spot?

1. The Dough Matters
   • Ours ferments for 48 hours (like our beers, good things take time)
   • Hand-stretched daily for that classic Neapolitan texture
2. Toppings with Intent
   • Start with the classics (San Marzano tomatoes and fresh mozzarella)
   • Elevate with seasonal Ohio ingredients when they shine
3. The Brewery Bonus
   • Every pie on our menu is built to pair with our beers
   • Try our Margherita with a crisp pilsner or spicy sausage with an IPA

Why Ours Hits Different

• No wood-fired oven? No problem. Our deck oven strikes the perfect crust balance.
• Not strictly traditional? That’s the point. We honor the style while making it uniquely Cincinnati.

Pro Tip: Visit on weekends when our pizza specials feature whatever’s freshest at Findlay Market.

A Perfect Pairing: Neapolitan Pizza and Craft Beer at LMBC

The best way to enjoy our pies is with an ice-cold Little Miami brew in hand. After lots of delicious experimentation (it’s a tough job, but someone’s gotta do it), here are some of our favorite pairings:

For the Traditionalists

• Margherita + Bike Path Pilsner – Keep it classic with this crisp, clean combo
• Old Milford + Grateful IPA – Hearty meats meet bold hops

Sweet & Savory Lovers

• Figgy Piggy + 71 Peaches – Peach wheat ale hits just right with fig jam
• Johnny Grande White + Pterodactyl Hefe – Banana notes complement roasted garlic

Hearty Pie Pairings

• Holy Smoke Pulled Pork + Earth Cookie Brown – Smoky, Malty magic
• Chicken Parm + Magpie Amber – Caramel notes lift the parmesan flavors

Pro Tip: Can’t decide? Build Your Own pizza and ask your server for pairing suggestions. They know all the secret best combos!

Check out Craft Beer and Food Pairings at Little Miami Brewing for more interesting ideas.

The Future is Fired Up

Let’s be honest: you could get pizza anywhere. But at Little Miami Brewing Company, we serve something different: pizza made with the same care and craft as our beers.

This isn’t just about slinging pies. It’s about dough that rises like our best brews, slow, natural, and flavorful; toppings that tell a story, local when it counts, and classic when it should be; and the perfect moment when a beer elevates a slice into something memorable.

From our classic Margherita to wildcards like the Figgy Oiggy, there’s a pie (and a pint) for every mood.

Hungry yet? Come taste the difference for yourself. View our full pizza menu and plan your visit today.