Isola Pizza Bar
About
Chef Massimo Tenino named this sleek Little Italy pizzeria after the woman who taught him to cook: his grandmother Isola, back in Piemonte, Italy. Before opening these doors in 2012, he had built and designed Tavolino Ristorante Italiano in Tucson in 2003, learning what worked and what didn't. Isola feels like that education paid off. A wood-fired oven imported directly from Naples anchors the open kitchen, turning out 15 specialty pizzas built from family recipes using double-zero flour fermented for 48 hours—the Gamberetti with shrimp, asparagus, and goat cheese; the Ricotta with shiitake mushrooms and fresh ricotta; the 4 Stagioni with prosciutto, artichokes, and olives. The fagioli al fiasco—wood-fired cannellini beans with rosemary and warm focaccia—comes straight from grandmother Isola's kitchen. House-made pastas like squid ink chitarra and rigatoni al ragu, plus homemade gelato from an Italian-imported machine, round out the menu. Forty wines from Italy include seven Pietro Rinaldi selections crafted by Massimo's brother, rated 94 points by Wine Spectator. The minimalist aesthetic, vine-covered building, and heated front patio create a space that's both trendy and timeless.
Signature Dishes
Gamberetti
Neapolitan pizza with shrimp, asparagus, goat cheese, cherry tomatoes, and mozzarella on 48-hour fermented dough
Ricotta e Funghi
Authentic Neapolitan pie with shiitake mushrooms, fresh ricotta, mozzarella, and basil from the Naples-imported oven
4 Stagioni a modo mio
Massimo's take on the classic four seasons with mozzarella, mushrooms, artichokes, speck prosciutto, olives, and tomato
These signature dishes are what makes Isola Pizza Bar special. Be sure to try them on your visit!
What to Order
Don't miss these customer favorites and staff recommendations:
Details
Pizza Style
🇮🇹 Neapolitan
Neighborhood
Downtown
Status
Unclaimed
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