This South Kingstown Pizza Spot Has Earned A Reputation As The Best In Rhode Island
South Kingstown might not look like Rome at first glance. But this pizza spot fixes that problem fast.
One slice in, and the geography gets a little blurry. Rhode Island fades out.
A sunlit Italian piazza fades in. Somewhere in the distance, you swear you hear scooters and espresso cups clinking.
This is proper Italian-style pizza. Thin, blistered crust, sauce with attitude, cheese that stretches like it’s performing. The kind that doesn’t sit quietly on the plate. It takes over the moment.
And suddenly your vocabulary changes. “Nonna.” “Mamma mia.” “Amore.” No control over it. It just slips out between bites.
Because this isn’t just pizza. It’s a very convincing argument that you might, in fact, be in Rome… even if your GPS says otherwise.
Four Consecutive Years On The 50 Top Pizza USA List
Some restaurants talk about being the best. Pasquale’s Pizzeria Napoletana has the receipts to prove it.
Landing on the 50 Top Pizza USA list is not a fluke. Doing it four years in a row?
That is a statement.
The 50 Top Pizza USA ranking is one of the most respected pizza evaluations in the country. It is run by international food critics who take their pies very seriously.
Getting on the list once is impressive. Getting on it four consecutive times means you are doing something consistently, intentionally, and exceptionally right.
What makes this even more remarkable is that Pasquale’s is the only pizzeria in Rhode Island to ever appear on this list. Not just this year.
Ever.
In the entire history of the ranking. Rhode Island is a small state, but Pasquale’s has managed to put it firmly on the national pizza map.
Pizza culture in America is fierce and deeply personal. Chicago will fight you over deep dish.
New York considers its slice a religion.
Against all of that noise, a pizzeria in South Kingstown quietly climbed to number 12 in the nation. That kind of achievement does not happen by accident.
It happens slice by slice.
Certified By The Associazione Vera Pizza Napoletana
Not every pizzeria that calls itself Neapolitan actually earns the right to wear that title. Pasquale’s Pizzeria Napoletana, located at 59 South County Commons Way in Wakefield, Rhode Island, holds official certification from the Associazione Vera Pizza Napoletana, known as VPN.
That is a big deal.
The VPN is an international organization based in Naples, Italy. Its entire mission is to protect and preserve the tradition of authentic Neapolitan pizza.
To earn certification, a pizzeria must meet strict standards covering everything from dough preparation to oven temperature to the specific ingredients used. There is no winging it with these folks.
VPN certification is not handed out like participation trophies.
It is earned through rigorous evaluation by people who have devoted their careers to understanding what makes Neapolitan pizza authentic. Pasquale’s met every single requirement, which tells you exactly what kind of operation this is.
When you see that VPN seal, you know the crust was made a specific way, the tomatoes came from the right region, and the oven hit the right temperature.
It is a guarantee of tradition, craft, and respect for the original art form. Certification like this is not just a label.
It is a legacy.
The Art Of The Neapolitan Crust
There is a moment when you pick up a slice of true Neapolitan pizza and realize it is unlike anything you have had before.
The crust is soft, chewy, and slightly charred in all the right places. Those dark spots are not mistakes.
They are the whole point.
At Pasquale’s, the Neapolitan dough is crafted entirely in-house using imported double-zero flour, fresh yeast, and Sicilian sea salt. It then goes through a two-phase fermentation process that develops flavor and texture over time.
You cannot rush great dough, and Pasquale’s does not try to.
The oven runs at temperatures that would make most home cooks nervous, somewhere around 900 degrees.
At that heat, a Neapolitan pizza bakes in roughly 90 seconds. The result is a crust with a puffy, airy rim called the cornicione and a soft, pliable center that holds its toppings without turning soggy.
That char is not burnt. It is flavor.
It is the natural result of high heat meeting well-fermented dough.
Every leopard spot on the crust is proof that the process was followed correctly. Neapolitan pizza is not just food.
It is applied science with a very delicious outcome.
Three Pizza Styles Under One Roof
Commitment to one style of pizza is admirable. Mastering three of them simultaneously?
That is where things get genuinely impressive.
Pasquale’s offers Neapolitan, New York, and Grandma style pizzas, and each one is treated with the same level of craft and intention.
The Neapolitan is the signature, the one that earned the VPN certification and the national rankings. It is soft, blistered, and built on centuries of Italian tradition.
The New York style delivers those wide, foldable slices with a satisfying crunch at the edge and a chew that holds up all the way through.
Then there is the Grandma pizza, which is its own universe entirely.
Thick, rectangular, and baked in a pan, the Grandma style has a crispy bottom and a fluffy interior that feels like comfort food elevated to something much more serious. The Grandma’s Original Carni has developed a following all its own.
Having three distinct styles means there is no wrong answer when you sit down to order. You can mix and match, compare textures, or simply commit to whichever style matches your mood.
Most places pick a lane. Pasquale’s built three lanes and drives all of them with confidence.
Ingredients Imported Straight From Campania, Italy
Great pizza starts long before the dough hits the oven. It starts with what goes into that dough, on top of it, and alongside it.
Pasquale’s sources key ingredients directly from Campania, the southern Italian region where Neapolitan pizza was born, and that decision changes everything.
The fresh mozzarella is made by a Neapolitan artisan. It is mild, creamy in the right way, and designed to melt at the exact temperature a Neapolitan pizza bakes at.
It does not overpower. It completes.
The tomatoes, cheese, and olive oil all arrive from the same Italian region that invented this style of cooking.
There is a specific variety of tomato used called cannellino flegreo, a type most American pizzerias have never even heard of. These are not generic canned tomatoes from a distribution warehouse.
They are sourced deliberately because they produce a sauce with a brightness and tang that cannot be replicated with substitutes.
When you taste the sauce on a Pasquale’s pizza, that flavor has a story behind it. It traveled from volcanic soil in southern Italy to a wood-fired oven in Rhode Island.
Ingredients with that kind of provenance do not just feed you. They transport you somewhere entirely different.
Recognition From Gambero Rosso And UNESCO Heritage Status
Gambero Rosso is the kind of name that makes Italian food professionals sit up straight. It is one of Italy’s most respected food publications, and its recognition carries serious weight in culinary circles worldwide.
Pasquale’s has earned that recognition, which is not something many American pizzerias can claim.
The timing of that recognition lines up with a landmark moment for pizza culture globally. Neapolitan pizza was officially inducted into UNESCO’s list of intangible cultural heritage.
That means the world’s leading cultural organization formally recognized pizza-making as a tradition worth protecting for future generations. It is the pizza world’s equivalent of making it into the Hall of Fame.
Following that induction, Pasquale’s was chosen to represent the United States in celebrating and honoring the tradition.
Being selected for that role is not a random honor. It reflects how seriously the pizzeria takes its commitment to authentic Neapolitan methods and how genuinely it has earned its place in that conversation.
For a restaurant in a small Rhode Island town to be recognized by both Italian culinary critics and a global cultural institution is extraordinary.
It confirms that what is happening at Pasquale’s is not just good pizza. It is the real thing, and the world has taken notice.
A Menu That Goes Way Beyond Pizza
Here is something that surprises first-time visitors: the menu at Pasquale’s extends far beyond pizza, and it is worth paying attention to.
Antipasti, traditional Southern Italian pasta dishes, hearty sandwiches, and desserts round out a menu that feels like a full tour of southern Italian cooking.
Dishes like Risotto Alla Pescatore and Spaghettone with organic Piennolo tomatoes show a kitchen that takes its Italian roots seriously across every category.
The Piennolo tomato is a heritage variety grown on the slopes of Mount Vesuvius, and its presence on a Rhode Island menu says everything about how carefully this place sources its ingredients.
The antipasti options, including calamari that comes out crispy, tender, and genuinely addictive, have become favorites in their own right. The meatball appetizer has its fans.
The veal parm sandwich has earned strong praise from people who did not even come in planning to order a sandwich.
Dessert brings tiramisu and creme brulee to the table, finishing the meal on a note that matches the quality of everything before it. Pasquale’s is not a one-trick pony.
It is a full Italian dining experience wrapped around a world-class pizza program, and that combination is hard to beat.
The Atmosphere That Makes Every Visit Feel Special
Walking into Pasquale’s feels like stepping into a place that genuinely cares about every detail. The decor hits a sweet spot between vintage charm and modern energy.
Decorative ceiling tiles, a large stone fireplace anchoring one wall, and an open kitchen where you can watch the wood-fired oven doing its work all create an atmosphere that feels alive.
The layout gives guests options, which matters more than people realize.
High-top tables, regular seating, padded booths, a pizza bar where you can watch the pies being built from scratch, and outdoor dining during the right season all mean you can customize the experience to match your mood or your group.
There is a particular energy in the room when the place is running at full speed. Pizzas coming out of the oven every 90 seconds, conversations bouncing off those signature ceiling tiles, the warm glow of a kitchen that is clearly operating with pride.
It is the kind of atmosphere that makes a meal feel like an event.
Pasquale’s is equally comfortable for a casual lunch or a proper dinner out. The vibe is upbeat without being overwhelming, and the setting matches the quality of the food in a way that feels intentional.
Great food deserves a great room, and this place delivers both.
Why Pasquale’s Belongs On Every Rhode Island Food Bucket List
Rhode Island has a food culture that punches well above its size, and Pasquale’s Pizzeria Napoletana sits right at the top of that conversation.
Four years on the 50 Top Pizza USA list, a VPN certification, Gambero Rosso recognition, and a role representing the United States in celebrating UNESCO-recognized Neapolitan tradition are not small achievements.
This is the kind of place that rewards curiosity. First-timers often come for the reputation and leave planning their next visit.
The Neapolitan Margherita is the obvious starting point, a clean, bright, perfectly balanced pie that shows exactly why this style of pizza has been celebrated for centuries. From there, the Grandma pie, the New York slices, and the full menu open up a whole new set of reasons to return.
Pasquale’s is open seven days a week starting at 11 AM, with reservations available and walk-ins welcome. Outdoor dining adds another layer when the weather cooperates.
The price point is approachable for the quality on offer, which is genuinely rare at this level of recognition.
If you have not been to Pasquale’s yet, the only real question worth asking is what are you waiting for? Rhode Island’s best pizza is right there in South Kingstown, and it has been holding that title for years.