- Extra Phones:
Phone: (505) 234-6350
Phone: (505) 892-0595
Fax: (505) 892-0595
Fax: (505) 234-6350
- Payment method:
- all major credit cards, amex, discover, master card, visa
- Hilltop Plz
- Pizza, Caterers, Restaurants
- Other Information:
Parking: Street, Lot, Private
Bike Parking: No
Wheelchair Accessible: Yes
Takes Reservations: No
Outdoor Seating: Yes
Price Range : Below Average
Posted: 3/17/2007Provided by Citysearch -
No kidding, it really is the BEST PIZZA in NEW MEXICO! - But don’t order it by the slice unless you are in the middle of a peak time (like the lunch rush). If you do, they will warm up old pizza (which most pizza places do), but it is not very good this way. It some how looses its great taste and just becomes good pizza. It is a little more expensive than other places but VERY worth it! If you are having friends over (or if you just like leftovers) try the 24 inch party pizza! Huge and delicious NY slices… WOW! I also enjoy their pasta. And their meatball sub is to die for! Go ahead and give it a try.. If you are picky about pizza, you won’t be disappointed!
Posted: 2/4/2007Provided by Citysearch -
As a transplanted New Yorker< was disappointed until Venezias opened. It beats any pizza here hands down. Makes me homesick for Brooklyn. The portions are HUGE. It makes me laugh when people ask for a knife & fork to eat a slice. To those people all I cansay is take it, fold it & enjoy it. Mangia!!!!!
Posted: 1/21/2007Provided by Citysearch -
For me Venezia's pizza is top 3 I've ever had in the New York Style. I'm from Philadelphia and now live in Los Angeles. In seven years on the west coast I was consistently let down by imitations of New York style pizza from authentic east coast transplants! How could this be? Everyone loves to propigate the myths that ""it's the water"", or ""lack of humidity"" in the south west. Venezia turns these myths on their ear. It can be done.
What Venezia does ""correctly"" has to do with the yeast starter. They will not tell you this because this is the ""secret"" in making pizza dough. In fact, it doesn't matter if they gave their recipe to the world because it's not an exact science. You have to feel your way through baking because of climate changes and altitude. Climate affects yeast cultures dramatically. That's why their dough is exactly whay you get in a top NY Style pizzeria. They know how to get the dough to just the right texture, structure, density, and flavor. This all comes or starts with the yeast. Hope this helps dispel the notion that you can't get real New York Pizza outside NY.
I sell Vollrath Cookware for a living and the culinary arts are intimately tied to what I do. I'm somewhat of an amateur food critique. While working the New Mexico State Fair I took a few minutes on my break to speak with Venezia about their pizza. I can't wait till next year for a slice!
Posted: 2/28/2005Provided by Citysearch -
After trying many pies in the area,Venezia has, hands down, the best tasting pies and the most accomidating service in the area. As one who ran the best pizza place in Los Angeles, Joe Peeps, I can honestly say this place is tops ,bar none, in this area.