Est. Santa Fe · Wood-Fired Since Day One
Santa Fe, NM
900°F oven · 60-second bake

Pizza born from fire & flour.

A neighborhood pizzeria in Santa Fe where the dough is hand-stretched every morning, the tomatoes come from volcanic Vesuvian soil, and the oven runs hot enough to blister a pie in sixty seconds flat.

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We don't rush dough. We don't skip the fire. We don't pretend a conveyor oven is the same as burning mesquite. Every pie leaves the peel with a char that says this was made by hand, in Santa Fe, for people who can taste the difference.

Lorenzo's started with one oven, one recipe book, and one stubborn belief: that pizza in Santa Fe deserved better than frozen dough and conveyor belts. We still stretch every ball by hand. We still burn local mesquite. We still think sixty seconds at nine hundred degrees is the only honest way to bake a pizza.

900°
Oven temp
60s
Bake time
72h
Dough rest
A wood-fired pizza oven with flames licking the dome, a fresh pie on the peel
Our Story

One oven. One neighborhood.

Lorenzo's began the way most honest pizzerias do — with a single oven, a family recipe for dough, and the conviction that Santa Fe deserved a real Neapolitan pie. No shortcuts. No conveyor belts. No dough that's been sitting in a freezer for three weeks.

We built our wood-fired oven by hand, brick by brick, and we feed it local mesquite every morning before the sun clears the Sangre de Cristos. The dough rests for seventy-two hours. The mozzarella is pulled fresh. The San Marzano tomatoes come from volcanic soil near Vesuvius, the same soil that grew the tomatoes in Lorenzo's grandmother's kitchen.

None of this is marketing. It's just how we've always done it — because that's how it should be done.

Lorenzo
Lorenzo Marin
Founder & Pizzaiolo
Why Lorenzo's

Six things we refuse to fake.

We're not trying to be everything to everyone. We're trying to be one thing — a real wood-fired pizzeria in Santa Fe — and to do it properly. Here's what that means in practice.

Wood-fired, every pie.

Local mesquite, burned down to embers by 11am. No gas, no electric deck, no conveyor. Just fire, the way pizza was meant to be cooked. The oven never drops below 850°F, and a pie never takes more than ninety seconds.

72-hour dough.

Cold-fermented for three days. Slow fermentation means real flavor, a digestible crust, and a blister that you can't fake. We stretch every ball by hand — no presses, no rollers, no machines.

San Marzano, always.

DOP-certified tomatoes from volcanic Vesuvian soil. The same soil that grew the tomatoes in Lorenzo's grandmother's kitchen in Naples. We will never swap them for a cheaper can.

Santa Fe local.

Roasted green chile from local farms, honey from hives south of town, produce from the Santa Fe Farmers' Market on Tuesdays. We're a neighborhood spot — we shop like one.

Hot delivery, citywide.

Insulated thermal bags, dedicated drivers, and a delivery radius that keeps your pie hot — Santa Fe citywide, 25 minutes or less. We won't ship a soggy box.

Made to order.

Nothing pre-made, nothing reheated, nothing sitting under a heat lamp. Your pie doesn't exist until you order it. That's the only way we know how to do this.

Visit & Order

Come in. Or we'll come to you.

Walk in for a slice and a Peroni, call ahead for pickup, or order delivery across Santa Fe. We're open Tuesday through Sunday, eleven to ten, and the oven's hot the whole time.

Find us
Santa Fe, New Mexico · Old Santa Fe Trail neighborhood
Call ahead
Tap to call for pickup or delivery
Hours
Tue–Sun · 11am – 10pm
Closed Mondays

Place a pickup order

Tell us what you're craving. We'll confirm by text within ten minutes during open hours.

For delivery, call us directly — we'll quote a time and a small delivery fee by zone.

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