V Pizza is the idea, creation, and funding of three Jacksonville natives. The main goal was to bring true Neapolitan pizza to our home town. While we were excited to bring authentic, very high quality food to Jacksonville, we also had concerns that the general opinion of what pizza was would be different from what we were serving. Cheese from a buffalo? Pizzas that aren’t perfectly round? Burn marks on the crust? We were certainly taking a risk doing something different, but we felt confident that our community was ready for the taste of something that has been perfected by Italians for hundreds of years. 


Our beginning People love Chinese food, but have you ever tasted it in China? Very different!  While we thought that it was an amazing idea to bring truly authentic, very high quality pizza to Jacksonville… we were also concerned that many people’s opinion of what pizza was would be very different from what we were serving.  Imported dry aged Italian meats, San Marzano tomatoes, and 00 flour?  Cheese from a buffalo?  Pizzas that aren’t perfectly round? Burn marks on the crust?  These are all characteristics of authentic Napoletana pizza.  We were certainly taking a risk doing something different but we felt confident that if any community was ready, it was San Marco near the heart of Jacksonville.  So with that said…the search for a building began…

Our buildings/locations We looked at many many properties. Some were parts of strip malls or newer properties that could be made to “look industrial or old.”  When we visited the building that is currently the first V,  it was an old paint store.  It was an older building and it was industrial…there was no need to try and manufacture the look. When we first choose that eclectic little building that stood alone and practically screamed industrial “little italy,”  V Pizza/SideCar was born! While the back looks like the front and the front looks like the back….our main goal was to have the focus on the ovens, ingredients, people, and nothing else.   The group decided that we liked and wanted to continue with locations that are as unique as our food.  We’ve used this same thought process for all our locations since. 

After amazing community support, we moved onward, keeping our vision in tact with the Jacksonville Beach (V Pizza/Flask & Cannon) & Mandarin (V Pizza – Tap Garden) locations… and then in August 2016 we opened our very first Gainesville location (which also has a Sidecar). We have the best customers in the world so, we had to listen to our fans on facebook (you are all awesome) repeated demands for a Fleming Island location. Fleming Island location (V Pizza – Tap Garden) is now open as of today, January 22nd, 2018!  Each location has its own lovable qualities: from the building, to the people, to the cocktail bar, to the tap garden.  We are proud to say they all have their own endearing qualities!  Do you have a favorite location yet?  We want you to feel welcome!  We want you to love the ovens, ingredients, and people…as much as we do!  We believe that our quirky buildings lend itself to just that!

Our Ovens The first part of delivering a TRULY authentic pizza is the oven. Our search for the best of the best led us to Stefano Ferrera in Naples, Italy, where he and his family have been making these ovens for hundreds of years. Within 3 months, our first 3 ovens, named Felice, Amore and San Marco, were bound for Jacksonville. These amazing ovens reach 900°F to finish your pizza in about 90 seconds! 

Our Dough Our dough is made every morning in our dough room exclusively from 00 flour imported directly from Italy. The ingredients are simple: flour, sea salt, distilled water, fresh yeast, and nothing else! 

Our Mozzarella Mozzarella Di Bufala, a drawn-curd cheese made exclusively from whole buffalo’s milk, has a springy texture and a pleasant taste with a faint mossy smell, reminiscent of the humid grazing fields of Campania in southern Italy. If you’ve never had the real Mozzarella before, it’s definitely time you tasted this sublime delicacy. 

Our Sauce Our sauce is made from San Marzano tomatoes, widely considered the best and most flavorful tomatoes in the world, which are shipped directly from Italy. We then add our house made basil pesto (no nuts). That’s IT. 

Our Prosciutto By definition, Prosciutto di Parma is the gold standard of Italian prosciutto. It is produced in the province of Parma, Italy, using only four ingredients: specially-bred and nurtured Italian pigs, sea salt, air and the most important ingredient, time. 

Our Bacon What V serves is called Pancetta, and is often called Italian bacon. Unlike American bacon, which is most often smoked or chemically cured, pancetta is unsmoked pork belly that is cured in salt and spices and then dried for several months. 

Our Peppers The best peperoncino in Italy can be found in Calabria. The Calabrian pepper is used in the rustic cooking of southern Italy, where it gives a kick to simple preparations and considered one of the most flavorful peppers along with a subtle and tasty heat. 

Our Meatballs Our meatballs are 100% natural without breading making them a celebrated appetizer without guilt OR gluten! Whether they are listed here or not, all of our ingredients have this in common: NO artificial preservatives, all natural ingredients, no GMOs. We hope that you enjoy your experience at V Pizza and appreciate the taste of old world Italy wherever you find us!

 

Authentic Neapolitan Pizza Requirements

Neapolitan pizza, or pizza Napoletana, is a type of pizza that originated in Naples, Italy made from simple, all-natural ingredients. One of its defining characteristics is that there is often more sauce than cheese leaving the middle of the pie wet or soggy and not conducive to being served by the slice. Because of this, Neapolitan pizzas are generally 10’’ personal pizzas. An authentic Neapolitan pizza has a crust made from a dough that contains only highly-refined Italian type 0 or 00 wheat flour, Neapolitan or fresh brewer’s yeast, water, and sea salt. The dough must be kneaded by hand or with a low speed mixer and formed by hand without the help of a rolling pin. The dough is topped w/raw pureed San Marzano tomatoes, which grow on the volcanic plains to the south of Mt. Vesuvius; fior di latte, which is fresh mozzarella from cow’s milk or mozzarella di bufala, which is fresh mozzarella made from the milk of a water buffalo — usually raised in a semi-wild state in the Campania or Lazio marshlands of Italy, fresh basil, and extra virgin olive oil. The pizza is baked for 60-90 seconds (cannot exceed 90 seconds) in a 905° stone oven with a wood fire. The high temperature causes the dough to become very crispy (some Italians demand it to be “burnt”), and it sears the ingredients used to top the pizza. It should be crispy, tender and fragrant. 


Awards

2018

  • V Pizza - Featured in "The Best Pizzas in America's Biggest Cities" by Food Network

  • V Pizza - Featured in "50 Best Restaurants 2018" by Jacksonville Magazine

  • V Pizza - Winner of "Best Pizza in Jacksonville" by Jacksonville Magazine

  • V Pizza - Winner of "Best Italian in Jacksonville" by Jacksonville Magazine

  • Sidecar - Winner of "Best Cocktails in Jacksonville" by Jacksonville Magazine

  • V Pizza - Winner of "#1 in the 904 – Pizza" by Void

  • V Pizza - Winner of "#1 in the 904 – Wings" by Void

  • Sidecar - Winner of "#1 in the 904 – Craft Cocktails" by Void

 

2017

  • V Pizza - Voted #2 "Best Pizza Place in Jacksonville" by Jacksonville.com

  • V Pizza - Featured in "Jacksonville TOP 50 Restaurants" by Jacksonville Magazine

  • V Pizza - Winner of "Best in Pizza" by Jacksonville Magazine

  • V Pizza - Winner of "Best Wings in Jax" by Jacksonville Magazine

  • Sidecar - Winner of "Best Bar in Jax" by Jacksonville Magazine

  • Sidecar - Winner of "Best Bar in San Marco" by Jacksonville Magazine

  • V Pizza - Winner of "Best Wings in San Marco" by Jacksonville Magazine

  • Tap Garden - Winner of "Best Bar in Mandarin" by Jacksonville Magazine

  • Tap Garden - Winner of "Best Beer Selection in Mandarin" by Jacksonville Magazine

  • V Pizza - Winner of "#1 in the 904 – Pizza" by Void

  • V Pizza - Winner of "#1 in the 904 – Wings" by Void

  • Sidecar - Winner of "#1 in the 904 – Craft Cocktails" by Void

  • V Pizza - Winner of "Best Pizza in Jacksonville" and "Best Wings in Jacksonville" in "Bold City Best of 2017" by Florida Times Union

2016

  • Flask & Cannon - Featured as "Best Nightlife" on USA Today's 10Best.com

  • Sidecar - Winner of "Best Cocktail Selection in Jax" by Folio Weekly

  • Sidecar - Finalist for "Best Neighborhood bar in Jax" by Folio Weekly

  • Sidecar - Bartender Kurt Rogers - Finalist for "Best Bartender in Jax" by Folio Weekly

  • V Pizza - Finalist for "Best Chicken Wings in Jax" by Folio Weekly

  • Sidecar - Winner of "Best Cocktails in Jax" by Jacksonville Magazine

  • V Pizza - Winner of "Best in Pizza" by Jacksonville Magazine

  • V Pizza - Winner of "Best Wings in Jax" by Jacksonville Magazine

  • V Pizza - Winner of "#1 in the 904 – Pizza" by Void

  • V Pizza - Winner of "#1 in the 904 – Wings" by Void

  • Sidecar - Winner of "#1 in the 904 – Craft Cocktails" by Void

  • Sidecar - Winner of "#1 in the 904 – Bar" by Void

  • Flask & Cannon - Voted #8 for "Best Jacksonville Nightlife" USA Today Travel: 10 Best FL

2015

  • Sidecar - Finalist for "Best Craft Cocktail Spot in Jax" by Folio Weekly

  • Sidecar - Finalist for "Best Neighborhood Bar in Jax" by Folio Weekly

  • Sidecar - Bartender Kurt Rogers - Finalist "Best Bartender in Jax" by Folio Weekly

  • V Pizza - Finalist for "Best Chicken Wings in Jax" by Folio Weekly

  • Sidecar - Winner of "Best Cocktails in Jax" by Jacksonville Magazine

  • V Pizza - Winner of "Best Wings/Takeout in San Marco" by Jacksonville Magazine

  • Sidecar - Winner of "Best Bar in San Marco" by Jacksonville Magazine

  • V Pizza - Winner of "#1 in the 904 – Wings" by Void

  • Sidecar - Winner of "#1 in the 904 – Craft Cocktails" by Void

2014

  • Sidecar - "Best Bar in San Marco" by Jacksonville Magazine

  • Sidecar - "#1 in the 904 – Craft Cocktails" by Void