Locally owned and operated, Arella Pizzeria was born out of our passion and love for great pizza.

Arella Pizzeria will bring you a unique pizza experience, combining the best that pizza has to offer by fusing California Gourmet, Brooklyn-New York Thin Crust Style, and traditional Napoletana Pizza together for an exceptional and unforgettable pizza pie. What sets our pizza apart from the crowd is our 700° wood-fired brick oven, fresh, high quality ingredients, attention to detail, and hand tossed preparation made for the most delicious of meals.

Pizza purists will be satisfied with Arella’s delicious pie that combines fresh mozzarella, shredded mozzarella, homemade sauces, and topped with only the best and freshest toppings. Arella pays attention to even the smallest details, with the crust receiving a meticulous mixing of a unique blend of imported Italian “00” flour with a high grade American flour. This process results in a thin and airy crust that is flavorful and perfectly textured with the fullness and flavor of an artisan bread.

The Arella Pizzeria Experience

Arella aims to reinvent the pizza scene in the Salt Lake City Metro area, providing a unique and pleasurable experience for individuals and families.  Arella will do this by selling high quality products at a reasonable price, providing exceptional customer service, and creating a unique pizzeria experience.  In addition to Pizza, Arella currently offers appetizers, distinct salads with house made dressings, pasta, an assortment of soda beverages, beer, wine and delicious desserts including the signature “Arella Raspberry Cookie Skillet”.

To us, there is not anything better than sharing a nice pizza and beverage with a few friends and family in the ambiance of our stunning, modern designed dining area that is pleasant and comfortable.

Science of Wood Oven Pizza

The wood fire oven gives our pizza that slight smoky, “crispy chewy thin crust” which only a wood fire oven can produce with the top of the pizza cooking through a combination of cooking elements, baking the pizza from all sides:

-The top of the pizza is cooked by a combination of convection (the hot air moving around the oven), and heat emission (emitted by the arched, superheated ceiling and walls of the oven).

-Meanwhile, the bottom of the pizza gets cooked through conduction – (direct contact with the hot stone).

-In the end, a slightly browned, crisp-on-the-outside-chewy-in-the-center pizza emerges from the oven.