Taste This: Neapolitan pizza ($18 as of Sept. 11, 2025) from Oak+Olive/Mattioli’s Pizza (330-810-1551), located at 1846 Front St. in Cuyahoga Falls.
Creator: Eric Hinman, executive chef
From the reporter: On a recent Thursday afternoon, I found myself reminiscing about my month-long visit a few years ago to Naples, Italy. And the slices.
That pursuit led me to Oak+Olive/Mattioli’s Pizza, where executive chef Eric Hinman is quietly serving one of the most traditional Neapolitan pizzas you’ll find this side of the Amalfi Coast.
“Taste This” is our glimpse of the Akron area’s tastiest, distinctive and popular (or soon-to-be-famous) food, drinks and desserts — and the local culinary talents behind them. Tough job, we know. Know any menu items we should consider? Tell us here.
Eye test: Starting with a gaze, the pizza conjures my memories from a busy side street in Naples; Italian grandmothers shouting for their bambini (children in Italian) to hurry home; lovers holding hands; street vendors encouraging sales of slices.
The toppings honor the classics. San Marzano tomatoes shipped from Italy; bright basil; aromatic garlic; a drizzle of olive oil. Also, creamy buffalo mozzarella, along with a shredded blend of cheese, melts across the surface, lending the pizza richness without excess. It’s a composition of restraint and precision — one that whispers Naples.
What makes this item special: Hinman describes his Neapolitan pizza as the most traditional on the menu.
Process: The dough — made from imported, unbleached flour — ferments 48-72 hours, which develops a crust that’s crisp and airy. In the oven, fueled by a balance of wood and gas, the crust bubbles and blisters into the leopard-spotted surface that defines Neapolitan pie.
Heating slices: Place slices directly on an oven rack at 400°F for 2–5 minutes. Use a spatula to retrieve crispy slices.
Pairs with: Hinman and his team recommend a glass of Frico Sangiovese by Scarpetta Wines. With its red-fruit brightness, subtle herbs and refreshing acidity, the wine cuts gracefully through the richness of the cheese and elevates the tomato’s natural sweetness.
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Creator’s backstory/About the company: In March 2024, Hinman was hired to design the menu for the Oak+Olive, a speakeasy bar, and Mattioli’s Pizza. Four months later, the official opening took place. The concept of a full dining experience at a speakeasy quickly became the chef’s baby.
The concept quickly grew into something more: Mattioli’s Pizza and Oak+Olive now function as one destination, offering the intimacy of a speakeasy with the soul of a neighborhood pizzeria; the mystique of a hidden cocktail lounge and the warmth of an Italian cucina (kitchen). Hinman calls the evolution “a melding of an old-school pizza parlor and a modern speakeasy charm” — a vision that reflects his passion for food and respect for tradition.
Hinman watched the two restaurants rise from the studs, morph into what they have become in the Falls and rekindle his love for food.
At the time of this interview, Mattioli’s Pizza announced plans to open for lunch, so check its website for updated information. The spots are also open for patio dining, carry out and Door Dash delivery.
How to buy: Open Monday through Thursday and Sunday from 11 a.m. to 11 p.m.; Friday and Saturday from 11 a.m. to midnight. Reservations at Oak+Olive can be made here. Orders for Mattioli’s Pizza can be placed in-person, by phone (330-810-1551) and online.