Tucked into a quiet stretch of Fern Avenue since 2013, this Shreveport pizzeria has spent over a decade earning its reputation the hard way, through real Neapolitan technique and zero shortcuts.
This is how a locally-owned kitchen using Caputo flour, San Marzano tomatoes, and a genuine Stefano Ferrara wood-fired oven became North Louisiana’s go-to spot for authentic pizza.
Get ready for a serious craving. 🔥🍕
How Frank’s Pizza Napoletana won Shreveport’s hearts
The foundation of this Shreveport pizzeria’s popularity starts with ingredients most local spots simply don’t bother sourcing.
Every pizza here begins with imported Caputo flour and crushed San Marzano tomatoes, the same building blocks used in pizzerias across Naples, then gets fired in a genuine Stefano Ferrara wood-burning oven imported straight from Italy.
That kind of commitment to authentic Neapolitan pizza is rare in North Louisiana, and it’s the reason regulars keep coming back for more. 🇮🇹
Word about the quality spread fast after opening in 2013, and it wasn’t long before Food Network took notice, featuring the restaurant for its scratch-made approach to pizzas, salads, and a full beverage program.
What really cemented the loyalty, though, is the menu’s willingness to experiment without abandoning tradition.
Alongside classic red and white pies, the kitchen built a rotating lineup of creative specialty pizzas inspired by other legendary pizzerias around the country, including nods to Pizzeria Bianco in Phoenix and Pizzaiolo in Oakland.
The full-bar program and scratch-made desserts round out the experience, but it’s the pizza program that built this place’s following.
Locals describe the wood-fired crust as having that perfect char and chew that separates a good pizza from a forgettable one, and it’s this consistency, visit after visit, that turned first-time diners into weekly regulars. 🥂
Food Highlights
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The Big Hurt: Loaded with braised pork, Italian sausage, mortadella, sopressata, coppa, and pepperoni, plus caramelized onions and calabrian chilis for heat.
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Margherita: Fior di latte mozzarella, red sauce, fresh whole leaf basil, pecorino Romano, and olive oil.
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Margherita Extra: A step up featuring imported mozzarella di bufala D.O.P., red sauce, fresh basil, and halved grape tomatoes for extra brightness.
- Fig & Pig: Port-glazed black mission figs, prosciutto di Parma, gorgonzola, and Italian fontina, finished with white truffle oil for a sweet-savory finish.
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L’Americano: Hand-cut pepperoni, red sauce, fior di latte, Greek oregano, and pecorino Romano, a straightforward pepperoni pie done with better-than-usual ingredients.
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Il Diavolo: Sopressata and kalamata olives sit atop smoked fior di latte, finished with calabrian chiles for a smoky, spicy kick.
- L’Hawaiano-Italiano: Roasted fresh pineapple, braised pork, and crispy pancetta over red sauce and fior di latte, with chili flakes for a Cajun-Italian twist on a classic.
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Cinque Formaggi: A white pizza built on garlic-infused olive oil with gorgonzola, Italian fontina, fior di latte, ricotta, and pecorino Romano.
Atmosphere
This Shreveport pizzeria carries a lively, neighborhood-bistro energy, with an open layout that puts the wood-fired oven front and center.
The full bar and rotating seasonal cocktail menu give the space a slightly upscale edge without losing its casual, come-as-you-are charm.
Diners often describe the mood as warm and buzzing, perfect for both a quick weeknight pizza and a longer evening with drinks.
It strikes a balance between authentic Italian tradition and modern Louisiana hospitality. 🍽️
Bottom Line
Visit for genuine Neapolitan technique, wood-fired pizzas built on San Marzano tomatoes and Caputo flour, and inventive specialty pies inspired by legendary pizzerias nationwide.
Add a lively full-bar atmosphere and scratch-made desserts, and it’s easy to see why this Shreveport staple keeps its loyal following coming back. 🍕
Address:
6950 Fern Ave, Shreveport, LA 71105
📞 (318) 230-7130
🕔 Open Mon–Thu 11 AM–9 PM, Fri–Sat 11 AM–10 PM (closed Sun)