Cape Cod may be best known for its lobster rolls and world-class oysters, but located down a narrow stairwell off Main St in Wellfleet, there’s another kind of culinary magic fermenting. At Pizza Spinello, Roman-style pizza takes center stage: crispy, airy, and enthusiastically authentic. It’s a labor of love, born from a Brooklyn-to-Naples upbringing, years of experimentation, and a genuine passion for bringing a slice of something distinct and altogether different from Italy to Cape Cod. And as the shop opens for its second “season,” it’s clear that Spinello isn’t just making pizza—it’s carving out a way to live with more affection for your own days, hours, and minutes.
The Story Behind the Pizza
For Jenn and John, the owners of Pizza Spinello, the journey to Roman-style pizza was anything but linear. “I grew up between Brooklyn and spent a lotta summers in Napoli,” John explains, “two of the best places in the world to fall in love with pizza.” Neapolitan pizza was their first love, but they quickly realized its limitations for a takeout business. “Neapolitan doesn’t reheat or travel well, which is key for a place like Cape Cod. But Roman-style pizza? It’s crispy, fluffy, and reheats beautifully. It’s the perfect fit.”
The inspiration for what we know now as Pizza Spinello arose in 2022, during their pizza pop-up at Wellfleet’s Bagel Hound on Speedway 6. What started as an experiment quickly became a hit, with locals and visitors alike embracing the crispy, golden-edged slices. “It gave us the confidence to launch Pizza Spinello as a full-time project,” they say. It was clear they were doing something right when they showed up on the threat radar of a few established pizzerias on the island. From then on, the goal was clear: to bring something unexpected to the Cape. “Yes, you can get incredible seafood here, but now you can also get world-class Roman-style pizza. We wanted to create an Italian outpost—a place for Italian-inspired living, from the flavors to the energy to the design.”
Of course, introducing a pizza style most Americans aren’t familiar with came with its challenges. “Pizza in the U.S. is often treated as fast, cheap food. What we’re doing is the opposite. Our dough takes days to make. We only use Mediterranean olive oil and Italian tomatoes. Every ingredient is thoughtfully sourced. It’s slower, more deliberate, and more nourishing—and we think that’s exactly what makes it worth doing.”
The Craft of Pizza al Taglio
At Pizza Spinello, it all starts with the dough. “The 48-hour maturation process is everything,” John explains. “It’s what gives our crust its signature lightness, flavor, and digestibility.” The dough is high-hydration—wetter than typical pizza dough—which means it requires patience and precision. Over two days, natural enzymes break down starches and proteins in the flour, resulting in a crust that’s airy, crispy, and deeply flavorful. “It’s nutty, slightly tangy, and never heavy. People always tell us they feel satisfied, not stuffed.”
But the dough is just the beginning. John & Jenn are obsessive about ingredients, sourcing Sicilian sea salt, Italian tomatoes, and DOP pecorino romano to build flavors that are as faithful to tradition as possible. “Our tomatoes are grown in Italy and harvested at peak ripeness—they’re naturally sweet, with lower acidity, so we don't need to add sugar to the sauce. It’s all about letting the ingredients shine.”
Finally, there are the high-carbon steel pans, imported from Italy, which are critical to achieving the perfect bake. “These pans conduct heat better than aluminum or stainless, which allows the bottom of the pizza to develop a beautifully caramelized crust,” they say. “It’s that Roman-style crunch—golden, lacy, with just the right crackle.”
The Cape Cod Connection
Since opening, Pizza Spinello has quickly found its place in the Cape Cod community. “The response has been incredible—beyond what we imagined,” they say. Locals have embraced the shop, and visitors often plan their trips around a pizza pick-up. “We’ve had people drive from Boston with insulated bags to keep their slices warm. It’s been amazing to see that kind of support.”
Successfully running a pizza shop out here required being in tune with seasonal rhythms. “In the summer, the energy is nonstop. The town fills up fast, and we’re trying to meet demand while sticking to a process that can’t be rushed. Our dough takes days, so staying consistent while volume spikes is always a challenge. But our online preorder system has been a game-changer—it lets people plan their pizza pickup around their day and lets us maintain quality.”
In the quieter winter months, the team uses the downtime to experiment and plan. “Last winter, we tested new ideas, refreshed the space, and added a second oven to increase capacity without compromising quality. It’s a chance to breathe and connect with the year-round community, which is something we value deeply.”
The Spinello Experience
One of the most charming characteristics of Pizza Spinello is their uncut pizza—and the pizza scissors that go with it. “In Italy, pizza al taglio is always cut with scissors. It helps preserve the crust’s integrity, especially with high-hydration dough like ours,” they explain. “But it’s not just functional—it’s fun. Cutting your own slice slows you down in a good way. It becomes this playful, hands-on moment.”
The scissors themselves are a conversation starter. “They’re not your average shears—they’re designed specifically for pizza, with angled blades that get a clean cut without crushing the crust. People love them so much that we’ve had customers buy multiple pairs to give as gifts.”
But it all comes down to the pizza itself. “We want people to feel joy when they take their first bite,” they say. “That crackle of the crust, the lightness of the dough, the balance of flavors—it’s all by design. But more than that, we want people to know it was made with love and intention. Nothing here is rushed. It’s honest, nourishing food.”
Looking Ahead
As Spinello enters its second season, the team is excited to build on last year’s success. “We’ve spent the offseason leveling up—streamlining the workflow, refreshing the space, and introducing new product categories that complement pizza nights and beach days. We can’t say too much yet, but think ‘Italian-inspired things that make summer gatherings even more joyful.’”
For locals and visitors alike, Pizza Spinello is quickly becoming a part of their Cape Cod tradition. “There’s nothing better than being part of someone’s summer ritual—whether it’s a family that comes in every week or a visitor who makes us their first stop. That’s the heart of what we do.”
You Should Know
With limited daily batches and a preorder system that ensures every pizza is served at its peak, Spinello is a must-visit destination this summer. “It’s pizza made with love, thought, and great ingredients,” the team says. “We hope that first bite gives you a moment—a pause, a smile, a little feeling of ‘wow.’”
•••••
Have you tried Pizza Spinello?
Do you want to tell us about it?
Did you take so many pictures the pie got cold?
Do you want to share them?
Reach out anytime, wellfleet@hyperlocalcapecod.com
Follow us on social for more fun.
