Il Lazzarone serves the Saint Joseph area and attracts visitors from Savannah, Country Club Village, and Wathena, KS who gather for wood-fired pizza.
This establishment has operated as a regional draw since its founding in March 2014.
Founders Erik and Lesley Borger manage the operations, which began in a historic local building before expanding to a second location in Kansas City.
The site serves as a primary example of traditional Italian craftsmanship in the local food scene.
A Fixture in Saint Joseph’s Dining Scene
The operational history of the business is rooted in its 1628 Frederick Avenue location, housed in a structure that originally functioned as a radiator company.
It is one of 77 pizzerias in the United States to hold an official VPN Certification, a technical designation from the Associazione Verace Pizza Napoletana in Italy.
The interior features reconditioned wood tables salvaged from an old bridge, maintaining a connection to the physical history of Buchanan County.
This Missouri-born brand remains a separate entity dedicated to the standards of Neapolitan pizza making.
Regional pizza traditions in the Midwest often favor thicker crusts, but this kitchen utilizes a 6,000-pound wood-fired oven handmade in Naples with soil from Mount Vesuvius.
The preparation style involves a natural leavening process for the dough, which consists strictly of flour, water, salt, and yeast.
Each pie is subjected to temperatures exceeding 800 degrees, resulting in a 90-second cook time and a characteristic charred exterior.
These methods align with a D.O.P. sourcing logic that requires specific San Marzano tomatoes and mozzarella di bufala imported from Italy.
The facility functions as a social hub where the name—referring to the historic street folk of Naples—reflects an emphasis on community interaction.
Lunch hours see local professionals from Saint Joseph, while evening shifts bring a high volume of diners crossing state lines from Wathena and Savannah.
A specific behavioral pattern involves patrons observing the Neapolitan slap technique used to hand-stretch the dough at the open prep station.
This observation has turned a standard meal into a regional destination for those seeking a specific European culinary standard.
Food Highlights
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The Margherita utilizes San Marzano tomatoes, fresh mozzarella, and fresh basil atop a thin crust.
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Marinara serves as a technical study in simplicity with garlic, oregano, and extra virgin olive oil.
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The Quattro Formaggi features a four-cheese blend including fontina and gorgonzola prepared in the wood-fired oven.
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Pepperoni incorporates cured meats that react to the 800-degree heat.
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The Salsiccia combines Italian sausage with roasted peppers and onions.
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Capricciosa includes artichokes, mushrooms, and ham arranged according to Neapolitan tradition.
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The Bianca is a white-base preparation focusing on the flavor of the natural leaven dough.
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Nutella Pizza is a dessert specialty topped with hazelnut spread and powdered sugar.
Atmosphere
The layout features high ceilings and exposed brick, reflecting its industrial origins as a radiator shop.
Seating is arranged around the central wood-fired hearth, which acts as the primary light source and focal point for the crowd behavior.
Peak times occur on Friday and Saturday evenings when the customer flow includes residents traveling from both Kansas and Missouri.
The environment remains focused on the central kitchen operation where the rapid 90-second baking cycle dictates the pace of service.
Bottomline
This establishment represents a decade-long commitment to Neapolitan standards within the Missouri landscape.
It caters primarily to regional diners and residents who value traditional Italian sourcing and preparation.
Independent restaurants like this play a critical role in bringing global certifications to local community settings.
📍: 1628 Frederick Ave, St Joseph, MO 64501
📞: (816) 273-0584
🕒: SUN-THU 11:00 AM – 10:00 PM; FRI-SAT 11:00 AM – 11:00 PM