This Nevada Pizza Place Has Locals Calling It The Best In The State
Locals do not throw around best in the state lightly, especially about pizza in Nevada.
This kitchen earns that praise the hard way. Dough rests low and slow before anyone stretches it by hand, building flavor nobody rushes.
Crust comes out crisp at the edges and soft through the middle, baked on real stone instead of a belt. Two East Coast pizza traditions share the same menu here.
Cousins with different cravings can both walk away happy, since specialty pies carry bold names and even bolder toppings. Families fill the booths on weekends while the room hums with easy conversation.
Decades of practice built this reputation one pie at a time. Nevada takes its pizza seriously, and once you taste why, planning a return trip feels inevitable.
A Family Pizza Story That Started Decades Ago
Two cousins, one oven, and a plan that started back in 1980.
Metro Pizza opened its first Las Vegas location that year, built on family pizza-making roots that trace to the East Coast in 1928. That long history still shapes how the kitchen works today.
The founders earned real industry respect along the way, including the IFMA Silver Plate Award in 2019. One of them carries the title of World Pizza Champion, which tells you the dough gets serious attention.
Awards keep stacking up, too. The brand was named Las Vegas’ Greatest Pizzeria of All-Time in 2020, and Gayot listed it among the best Las Vegas pizza restaurants for 2025.
None of that history feels stuffy inside. The Sky Pointe branch works like a regular neighborhood pizzeria where regulars order the same thing every visit.
Knowing the backstory makes the first bite land differently. Recipes here were tested across generations, not invented last season.
Guests can find this northwest outpost at 6720 Sky Pointe Dr, Las Vegas, NV 89131.
Roomy Dining Space Built For Big Groups
Big tables, wide aisles, and no elbow-bumping.
The dining room feels generous, which matters when a group of eight shows up without much notice. Booths and tables spread across an open floor, so conversations stay comfortable.
Lighting sits on the warm side, closer to soft yellow than harsh white. Decor leans retro, and many guests describe it as having an easygoing 80s or 90s look.
Noise levels usually rise with the crowd, especially on weekend evenings. Families with young kids blend right in, since nobody expects hushed voices here.
Weekday lunches tend to feel calmer than Friday and Saturday nights, though this can shift. Anyone hoping for quieter pacing may prefer arriving earlier in the afternoon.
The restaurant closes on Mondays, so plan around that before making the drive.
Parking includes extra spaces behind the building, which helps during busy stretches. The layout stays flat and easy to navigate from the lot to the front door.
Comfort here comes from space, not from fussy design touches.
Dough That Gets Slow Fermented And Hand Stretched
Good crust cannot be rushed, and this kitchen proves it.
Dough goes through a slow fermentation process before anyone touches it. Only carefully selected wheat goes into the mix, then the dough rests to build flavor.
Each day brings fresh hand-stretching rather than machine pressing. That method keeps air pockets alive along the rim, which is where the chew lives.
Pies then bake on the stone of hearth ovens. Stone pulls moisture from the base, so the bottom firms up while the center stays tender.
The result reads as crisp along the edges with a soft middle. Many regulars say the crust alone justifies the trip north.
Fans of a thicker base often ask for the Metro Crust, a signature style with extra cheese layered on. Thin crust and ultra-thin options exist for anyone who prefers a lighter bite.
Sauce leans on vine-ripened tomatoes, and cheeses, meats, and vegetables get chosen with the same care.
Ask about crust styles when ordering, since the difference shapes the whole meal.
New York And New Haven Styles Under One Roof
Why pick a side when both traditions sit on the same menu?
New York style shows up here alongside New Haven style, two East Coast schools with different personalities. That range is unusual for a single pizzeria.
Choices include hand-tossed, thin crust, thick crust, and ultra-thin. Each one changes how the sauce and cheese behave, so the same toppings can taste different.
Groups with mixed preferences benefit most from this setup. One person orders a foldable thin slice while another goes for something sturdier.
The 86th Street Square Pie brings a Sicilian-style option to the table. Creamy mozzarella meets slow-simmered tomato sauce, then Romano cheese and a drizzle of olive oil finish it.
Ordering etiquette stays simple and relaxed. Mention the crust style first, then toppings, and staff will guide the rest.
Larger pies often work out better for value than pairing two small ones. Sharing across the table also lets everyone sample more than one style.
Curiosity pays off here more than loyalty to one favorite.
Specialty Pies With Personality And Names To Match
The Gotham does not hold back.
Pepperoni, mushrooms, sausage, green peppers, ground beef, and a heavy cheese layer all land on one pie. It arrives loaded, and it eats like a full dinner.
Lighter appetites often turn toward The Milano instead. That white pizza skips red sauce and leans on mozzarella, ricotta, and garlic.
The Bleecker Street puts Italian sausage and garlic front and center. Flavors stay direct rather than fussy, which suits the whole menu.
Then there is The Metro, the signature choice. Thick crust plus extra cheese makes it a comfort pick for anyone chasing classic pizzeria flavor.
Meatball pizza also comes up often in guest conversations. Toppings across the board get applied generously, so cheese pulls are not shy.
Stuffed pizzas exist for people who want layers instead of a flat pie. They land heavier, so consider splitting one.
Order a specialty pie if decision-making feels hard, since the combinations are already balanced.
Portions run large, so pace the appetizers accordingly.
Garlic Knots And Fries Worth Sharing
Garlic knots come up in guest chatter more than almost anything else.
Soft dough knots arrive warm, coated in garlic, and marinara usually rides along for dipping. They work as a shared starter or a solo treat.
Garlic Romano Fries bring a buttery, cheesy angle to the appetizer list. Anyone chasing heat can look toward the Nuclear Fries instead, which are built spicy.
The Antipasto Platter suits tables that like variety. Roasted peppers, ham, salami, and provolone share space with peperoncini, fresh mozzarella, marinated tomatoes, and artichoke hearts.
Chicken wings and fried mozzarella cover familiar territory. Chicken fingers stay on the menu for kids and picky eaters.
Bread also comes to the table for dine-in guests, though temperature can vary.
One practical tip: appetizers plus a large pie can overwhelm a small group. Start with one shared plate and add more later if needed.
Pickup orders may run behind during peak hours, so build in extra time before heading over.
Salads That Actually Feel Like A Meal
Salads here are not sad side plates.
The Domenica lands as a chopped Italian salad with romaine, salami, ham, provolone, cucumbers, onions, and tomatoes. It eats hearty enough to anchor a lunch.
The Tuscan Salad takes a different route. Field greens meet marinated tomatoes, pears, blue cheese crumbles, and toasted walnuts, usually with balsamic vinaigrette.
A Ranch Chicken Salad adds breaded chicken over lettuce, tomatoes, cucumbers, croutons, and shredded mozzarella. Traditionalists can stick with the Caesar.
These options help balance a table that is already ordering a loaded pie. Splitting one salad across two or three people works well.
Beyond greens, the kitchen turns out calzones filled with blended cheeses or fresh spinach. Strombolis pack ingredients into a rolled form.
Sub sandwiches round out the lighter side of things. Pasta dishes, including Pasta Luna, appear for anyone wanting a fork-and-knife meal.
Pizza remains the headliner, so set expectations accordingly when branching out.
Metro Pizza sits at 6720 Sky Pointe Dr, Las Vegas, NV 89131 for anyone mapping the trip.
Game Nights, Birthdays, And Casual Hangouts
Picture a table of ten splitting three pies during a big game.
The Sky Pointe dining room handles that kind of night without much trouble. Space is the biggest advantage, and larger parties fit comfortably.
Family dinners fill the room on weekends. Casual meetups after work or school also land well here, since the vibe never turns formal.
Dress stays relaxed. Nobody looks out of place in shorts and sneakers.
Service moves at a neighborhood pace rather than a rushed one. Pies take time in the stone oven, so plan for a slower rhythm than fast-casual spots.
Calling ahead for large groups can help smooth out seating. Weekday visits usually feel less crowded than Friday or Saturday evenings.
Kids tend to do fine here because noise blends into the background. Booths give younger diners a bit of containment, too.
Delivery and takeout both exist for nights when staying home wins. Just allow extra minutes during dinner rushes.
Flexibility is the real draw for locals planning around unpredictable schedules.
Cannoli And Tiramisu Close Things Out
Save room, seriously.
The dessert list keeps things classic with cannoli and tiramisu. Both lean traditional Italian rather than trendy.
Cannoli arrives as a crisp shell filled with sweet, creamy ricotta. The contrast between shell and filling is the whole point.
Tiramisu layers coffee-soaked ladyfingers with a mascarpone mixture. It reads soft, cool, and mild, which suits a heavy pizza dinner.
Cannoli shows up frequently in guest recommendations. Ordering a couple to share often works better than one each.
Cakes and gelato have also been available for purchase in the back of the restaurant, though selection can change.
Desserts travel reasonably well with takeout orders. Adding one to a delivery order is a simple way to stretch pizza night.
Portion sizes generally run generous across the menu, so a single dessert may satisfy two people. Ask staff what is ready that day.
Coffee pairs naturally with either choice for anyone lingering a while.
A sweet finish keeps the meal feeling complete rather than rushed out the door.
Northwest Location Sharing Space With A Bakery Cafe
One building, two reasons to stop by.
The Sky Pointe address shares its space with Lulu’s Bread & Breakfast, a bakery and cafe. That pairing gives the corner extra local character.
Morning coffee and evening pizza live under the same roof, which regulars appreciate. Guests often mention the connected coffee shop when describing the layout.
Northwest Las Vegas sits well away from the Strip, so the crowd skews local. Traffic around the plaza generally stays manageable compared to tourist corridors.
Parking includes a lot out front plus additional spaces in back. The walk from car to entrance stays short and level.
This branch operates as one of several serving the Las Vegas valley. Menus follow the same family recipes across the group.
Timing tip: the kitchen closes earlier on Sundays through Thursdays than on Friday and Saturday nights. Hours can shift, so confirm before a late visit.
The pizzeria anchors a quiet retail plaza, easy to reach from nearby neighborhoods.