Lean Italian Sausage ~ Ground Beef ~ Pepperoni ~ Mushrooms ~ Bacon
Black Olives ~ Red Onions ~ Meat Balls ~ Ham ~ Green Peppers
Anchovies ~ Spinach ~ Broccoli ~ Feta Cheese ~ Pineapple ~ Jalapeño
Peppers ~ Roma Tomatoes ~ Ricotta ~ Baked Chicken

How we make are Calzones & Strombolis:

Calzones are made with seasoned Ricotta Cheese and lots of garlic, filled with Pepperoni, Sausage, Onions, Green peppers or anything you like - smothered in Vertoris pizza sauce and mozzarella, folded in half, sealed then baked.

Strombolis are filled with your choice of toppings, smothered in pizza sauce and mozzarella, then folded in thirds, sealed and baked.

Ever wonder how your Vertoris Pizza House pizza is made?

First, The dough is mixed.
We use between 200 – 400lbs. of flour every week to make our dough.

Next, the dough is cut and rounded, then proofed (wrapped up and set in the cooler) for at least 24 hours.
Each day we bring out a couple of dozen of dough balls at a time, allowing them to rise a bit while waiting for your order. Once your order is taken, the dough ball is hand tossed to size. We screen it, sauce it, top it then place it in one of our brick-lined ovens and bake to perfection. Let us know if you prefer your pie par-baked or crispy. Perhaps you like it with no edge. Just let us know your preference.

Finally, it is immediately cut and served in our dining room (or boxed for delivery or carry-out). We can square cut it or double cut it. Once again, just let us know when you place your order.

Our pizza sauce is made every other day or so using fresh-packed Stanislaus tomatoes.

Only the best cheese will do and ours is 100% whole milk mozzarella from Wisconsin cows. If for some reason, (we won't ask why) you prefer a skim milk mozzarella, just ask for it and we'll make it your way.

We have just about anything you could ask for on a pizza. What's our #1 topping? Pepperoni of course; we go through 50lbs every other week.

Call to order Your Delicous
Vertoris Pizza:
941-751-0333