Chef Ethan Spiezer is a special education teacher by day and a master of dough by night — a craftsman whose passion for precision and innovation has redefined contemporary pizza in Las Vegas and beyond.
Biography
Ethan Spiezer's journey into the world of pizza began during the pandemic, when an obsessive pursuit of technique and texture quickly distinguished him among both online communities and internationally acclaimed chefs. What started as a passionate experiment at the Vegas Test Kitchen evolved into one of the most talked-about pizzerias in the region.
Driven to perfect a style of pizza rarely seen in the United States, Chef Ethan trained directly with Italian masters, refining his approach until he achieved his now-signature high-hydration, canotto-style crust. The result is a dough that is ethereally light, delicately airy, and finished with a refined crisp — an immediate standout both visually and on the palate.
Beyond the kitchen, Ethan balances a full-time career as a CCSD special education teacher — a dual commitment that reflects his character: disciplined, community-driven, and relentlessly dedicated to craft and purpose.
— The Art of Pizza
Where Italian tradition meets relentless innovation.
Each pizza begins with a curated blend of imported Italian flours and naturally leavened dough, fermented over two to five days to develop exceptional depth and character. The finished crust offers a striking balance — pillowy and tender like brioche, yet structured with the subtle, satisfying crunch of artisan bread.
Classic margherita with fresh basilStuffed calzone with prosciutto and arugulaClassic pepperoni with leopard-spotted crustHigh-hydration crumb structure close-upPesto and burrata pizzaWhite pizza with ricotta and olive oilMargherita with fresh mozzarellaPesto and sausage pizzaDessert pizza with strawberries
The Ovens
Moretti Forni — precision fire, edge-to-edge.
The Craft
Dough worked by hand at Pizza Expo.
The Champion
Pizza Wars Las Vegas 2025 — Henderson.
Ethan Spiezer.
Precision · Passion · Craft
Solamente Pizza
Where simplicity becomes sophistication.
Formerly in Town Square, Solamente reopened in a larger space at 8390 West Sahara Ave, Suite 130 — focusing on high-quality, preservative-free, and universally lauded pizza. Named for serving some of the best pizza in Nevada, with praise from local culinary figures across the valley.
— Role
Ethan brings award-winning artisan pizza and an uncompromising commitment to craft — delivering a Solamente experience that elevates the entire property.
Culinary Vision
High-hydration, canotto-style pizza with imported Italian flours and 2–5 day natural fermentation.
Quality Standards
Preservative-free, meticulously sourced ingredients with uncompromising attention to dough development.
Innovation
Continuously refining technique — transforming simplicity into sophistication with every batch.
