Downtown Pizzeria Gets a New Look

Pop Up Pizza, one of the first gourmet pizza restaurants in Downtown Las Vegas, now has a new mural influenced by Brooklyn. The pizzeria at the Plaza now has a mural from local mixed media artist SNIPT, as well as a renovated seating area.

That mural titled “The New Style” comes at the hands of Derek Douglas, professionally known as SNIPT, a Las Vegas-based artist who has become best known for creating mixed media Pop Art mashups. The mural’s title references one of the artist’s favorite tracks from the Beastie Boys’ “Licensed To Ill” album.

“The song embodies the vibe that I was trying to capture while creating this mural,” SNIPT says in a press statement. “With the rebranding of Pop Up Pizza, ‘The New Style’ is going to be what really makes this restaurant stand out from the rest. I’m thrilled to be a part of this transition.”

Plaza

Michael Vakneen, who will compete next month in the U.S. Caputo Cup national pizza competition with his new Old School Cheese pizza, also revamped the menu. That Old School Cheese pays tribute to the brick oven pies that Italians made after settling in New York City. Shredded mozzarella and provolone cheeses sit on the pizza dough that is then covered with homemade plum tomato sauce. The pizza is topped with fresh Aiello mozzarella, baked, and finished with Sicilian oregano, fresh cut Genovese basil, and grated Italian parmesan cheese.

Plaza

Five other new pies join the mix. The Suprema features spicy Italian sausage, Ezzo pepperoni, hot capicola, roasted mushrooms, and red bell peppers. Mike’s Hot Pepperoni starts with a homemade onion and garlic cream sauce and comes topped with freshly shredded cheese and pepperoni from Ezzo Sausage Company. After the pie is baked, a drizzle of Mike’s Hot Honey, from Brooklyn, New York, get added. A creamy onion, spinach, and mushroom uses a white pie recipe with a garlic and onion cream sauce base, freshly shredded cheese, roasted mushrooms, and spinach. And the Detroit Special uses special rise dough that takes 13 hours to proof. The baked pie features a crunchy and crispy cheese crust that tastes like a parmesan cheese cracker while the dough remains soft and pillow-like. The pie’s toppings vary daily based on the freshest ingredients available.

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