Inizio Pizza Napoletana

Owner Grant Arons describes the dough as an obsession built through travel and research. Inizio uses finely milled Italian flour and a very hot oven, with pizzas baking in about ninety seconds. The result is a particular style of crust, shaped by both fermentation and the speed of the bake.

The pistachio pie combines pesto and whole pistachios with rosemary, ricotta, garlic, and buffalo mozzarella. For a richer alternative, Carbonara uses Mornay sauce, pancetta, and egg yolk; Maria layers a mushroom blend with truffle cream and roasted garlic. Small and larger pizzas give those combinations different sharing possibilities.

Dilworth's Park Road location has a mural recalling the neighborhood's streetcar history, adding a local reference to the Italian menu. A smaller plain pie can be relatively inexpensive, while specialty toppings and larger sizes move the order toward moderate prices. The posted hours carry a practical caveat: service may end when the dough runs out.