What happens when you mix Tokyo-inspired artistry with Neo-Neapolitan pizza in the heart of Las Vegas’ Chinatown?
In this episode of What’s Good Dough, we visit Double Zero Pie & Pub—a pizzeria that’s made the prestigious 50 Top Pizza USA list two years in a row. Owner Erica Bell shares the story behind their Tokyo-meets-Neapolitan concept, the science and care that goes into their four-day dough fermentation, and how they balance consistency with creativity. From secret menu items to bold menu launches, Erica pulls back the curtain on what it takes to operate at the highest level while staying true to the craft.
Highlights:
0:00 – Welcome to Double Zero Pie & Pub
0:14 – The Tokyo inspiration behind the concept
1:12 – Breaking down their four-day dough fermentation process
2:26 – The flours, hydration, and shaping techniques that define their crust
4:44 – Why they switched from wood-fired to PizzaMaster ovens
6:42 – Chasing consistency without chasing “perfect” pizza
7:46 – Behind the “Italian Job” secret menu item
10:32 – Showcasing the orange-infused short rib pizza
12:25 – The honor of making the 50 Top Pizza USA list—twice
13:45 – Launching an omakase pizza menu under pressure
15:48 – Erica’s philosophy: dough as a healthy relationship
16:57 – Closing thoughts and what “good dough” really means
Check them out:
https://www.doublezeropie.com/
https://www.instagram.com/doublezeropiepub/
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Bacio Cheese:
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Shot by Marlin Mack
Edited By Valentine Phelippeau
Topics:
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