Pizza Nostra includes a large variety of thin crust pizzas, three focaccia offerings (signature recipes from the Italian city of Recco), a dozen small plates, an antipasti bar and a plate de jour main course. The restaurant’s pizza oven utilizes gas heat with a wood scenting feature.

Check out our gelato bar serving seven or eight flavors, all imported from Italy, and the 35 selections on the Pizza Nostra wine list which are also all Italian imports. Among the design highlights Pizza Nostra features booth, counter and bench seating, suspended spot lighting, and wood topped candle lit tables.

Pizza was born in Naples, where the delicacy is made in an oven with buffalo milk-based mozzarella. Based in Naples with locations across Italy and Europe, Fratelli la Bufala is introducing Americans to true Neapolitan pizza with its United States debut in Miami Beach.

The world's first true pizzeria, "Antica Pizzeria Port'Alba", opened in 1830 and is still in business today at Via Port'Alba 18 in Naples. Pizzerias in this era usually included a large brick oven, a marble counter where the crust was prepared, and a shelf lined with ingredients.

Contemporary Neapolitan pizzerias are prepared in the same way they were 100 years ago. The large brick ovens make the pizzerias uncomfortably hot in every season except winter, but the unique flavor of these brick-oven pizzas is unmatched. Pizzaioli (makers of pizza) often assemble the entire pizza on a marble counter right before the customer's eyes.

The rules for authentic Neapolitan pizza serve primarily to guarantee its simplicity. The dough can be made only with finely ground flour, yeast, and water, and it must be shaped by hand, without the use of a rolling pin. The pizza must be cooked on the floor of an oven, not in a pan

Pizza Nostra seats 36 guests in the dining room and, weather permitting, 45 outside. There is a free off-street parking available. We are open nightly for dinner, weekdays for lunch and on Saturday and Sunday for brunch. Come enjoy our original Pizza from Napoli, Italy!








A true Neapolitan pizza must be soft, elastic and easy to fold in two, according to guidelines from the European Union Traditional Pizza Association. It is characterized by its raised, golden crust, soft to the touch and to the lips with the red of the tomato visible through the white spots of the mozzarella the style found at Fratelli La Bufala.