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    Caserta Pizzeria

    3.8 (400 reviews)
    ModeratePizza
    Closed 9:30 am - 9:00 pm
    Updated 2 months ago

    Order Caserta Pizzeria Takeout or Delivery

    Caserta Pizzeria Photos

    Business Info

    CASERTA PIZZERIA ATMOSPHERE

    What's the vibe?
    Casual
    Moderate noise
    Dogs allowed
    Good for kids

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    Recommended Reviews - Caserta Pizzeria

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    Gordon S.

    It's an old school location for the best pizza on the planet. Never disappoints and always worth the trip if I'm in Providence or anywhere close. Make sure to order the cheese. Iconic taste. As my daughters said, the pizza is

    Arthur S.

    I took the kids in so they could experience the famous Caserta Pizza and a Wimpy Skippy. The staff are very efficient and their system works seamlessly. They restaurant is kept clean and comfortable. The Wimpy Skippy was definitely good. It is always consistent whether you eat it there or take one to go. I would love to go back there and make my own because I would stuff it full and have much less crust on the outside. The pizza is always fresh and tastes the same as the first time I've ever had it. It comes out hot with a think crust and the ingredients are good. I wouldn't say it's my favorite pizza, but it is good every once in a while. The kids liked it and we devoured that pizza between the four of us.

    Small one topping pizza
    Nani W.

    Placed an order online, I forgot to put the topping I wanted. Someone called me immediately and asked what I would like, thank you for that! Didn't take long at all to get the food, also appreciated the extra care with the securing the food with the tape. I also love that they have a parking lot, most places on the hill don't. Pizza is light, crispy, and flavorful. I'm a first timer on the wimpy skippy, soooo good if you like spinach and toppings. Also, perfect size for sharing.

    Sue N.

    A must go to every time I return to Rhode Island for a visit! Got my sons hooked on it too! Located "on the hill" in Providence it's my favorite RI pizza. Simple and delish. To me something has changed. Didn't seem as thick, less sauce, smaller in size. But it still tastes great and I will continue to be a loyal customer. Also noticed the Whimpy Skippy has changed. Always a go to for me, I no longer buy this. Bring back the original please!! The only pizza I will eat cold, to me just as good as hot! Nothing fancy about this restaurant, but it just has that cozy neighborhood feeling.

    Inside restaurant
    Kristen S.

    My family has been coming to Caserta for decades. The restaurant and their recipes haven't changed at all during this time. They have a very limited menu and follow an "if it ain't broke, don't fix it" mentality when it comes to their food. The pizza is thick and the sauce is tangy but they are best known for their "Whimpy Skimpy" pie - a seasoned spinach calzone with olives, cheese, and pepperoni nestled inside the most delicious, buttery, crispy dough I have ever had. This is the item to try if you are new to this place. Pro tip: you can also order your "Whimpy Skimpy" pie assembled but uncooked so you can bake them in your own oven when you are ready to enjoy them. They have a very large parking lot (for Federal Hill) and there is also street parking available. You can call ahead to place your order or order online so that everything is ready when you arrive. This place is always busy and frequently "sells out" on the weekends so plan accordingly.

    Cheese Pizza w/ two additional toppings (Pepperoni and Olives)
    Dave J.

    Stopped by on the way back from visiting relatives, and the place decently lived up to its reputation. The pizza we ordered wasn't the best, but was still ever good. It was skimpy on the toppings of olives and pepperoni, which disappointed me. However, the texture of the pizza was overall good and filling. They cooked it in a reasonable amount of time, about 20 minutes when it was dinner time. The service was quick and nice. The staff were very polite and quick with their work. Never had an issue with the service here. The ambiance was nice. It's a large open pizzeria with a lot of seating. Wasn't the cleanest establishment but not unsanitary by any means. The bathroom was very small and cramped, and only fit one person. If I'm driving through Providence again, I'll make sure to stop here! A solid restaurant with decent pizza

    Dennise K.

    Nothing like enjoying a small pizza pie with a friend ar Caserta Pizzeria! I was early for a nearby special event and just my luck it was nearby, so it all worked out dreamy. Friendly Federal Hill service and classic pizzeria vibe.

    Menu
    Trae G.

    Old building lots of character. The owner is an awesome guy. His daughters work here as well. So good to see a family business. Not a typical pizza place definitely different. The salad was good and the Sicilian pizza was delicious. Crust is perfect and just the right amount of sauce and toppings. This is a Rhode Island Pizza joint not New York. Your topping choices are sauce,cheese, pepperoni, mushrooms and olives and anchovies. This is a must go to place. If you are visiting here

    Pepperoni pizza,  large

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    6 months ago

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    5 months ago

    A real Rhode Island institution. Terrific pizzas. Whimpy skimpys are really good. Take out of eat in. Beer and wine.

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    7 months ago

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    1 year ago

    Crust was golden and had a nice crunch. The sauce tasted homemade and rich. I'll be back for sure.

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    8 months ago

    undercooked, dry, little sauce...this place is not what it used to be. Won't go here again

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    1 year ago

    Love the food here! Definitely a must if you're in Federal Hill. Staff is always so friendly

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    Page 1 of 10

    Ask the Community - Caserta Pizzeria

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    Napolitano's Brooklyn Pizza

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    There are easier ways to sell pizza than opening a place like Napolitano's Lounge & Brooklyn…read morePizzeria Smithfield. Federal Hill gives you an audience. People are already there looking for a place to eat. Walk down Atwells Avenue long enough and they'll eventually find your door. Smithfield asks something different. It's a different beast. Out here you're competing with strip malls, chain restaurants, and parking lots. Nobody accidentally ends up here. You have to give people a reason to hit the turn signal, pull in, and stay awhile. Jacob Kamborian wasn't interested in building just another pizza shop. So he built a room. Not a pizza shop with a couple of televisions bolted to the wall. A real room. The stage isn't tucked into a corner. It's the centerpiece. Microphones are already set. The drum kit is waiting. Across the room, a long wooden bar stretches almost the entire length of the space, wrapped in old wine and liquor crates that look like they were collected over years instead of ordered from a catalog. Guitars hang on the walls. Music posters fill the gaps. An American flag watches over the dining room. Warm lighting softens the reclaimed wood and the whole place feels comfortable the moment you walk in. It doesn't feel designed. It feels lived in. Come for pizza. Stay for the night. That's a big gamble. When you ask people to spend three hours in your restaurant instead of thirty minutes, the food has to back up that invitation. We ordered two very different pizzas: an 18-inch Brooklyn round, half pepperoni, and a personal Sicilian with extra sauce. The Sicilian got my attention immediately. Before I took a second bite, I flipped the slice over. The bottom told me everything I needed to know. Evenly browned. Crisp from edge to edge. No pale spots. No soft center. No collapse. The middle stayed light and chewy without becoming heavy. Every bite had just enough push back before giving way. The sauce was savory, herby, and tasted fresh. Asking for extra sauce wasn't about rescuing the pizza. It was simply getting more of one of its best qualities. The Brooklyn pie told a different story. The back crust had more body than I expected. More chew. More bread. Plenty of cheese. Plenty of pepperoni. Plenty of oil. By the third slice, the pepperoni cups had turned into little pools of smoky, spicy oil. That's a Brooklyn slice. If you know, you know. What impressed me most was that the craftsmanship never disappeared beneath all that richness. The bake stayed remarkably even across the entire pie. The rim was consistent from beginning to end. Every slice folded cleanly, held together, and ate the way it should. Consistency like that doesn't happen by accident. Neither does a room like this. Jacob Kamborian has been making pizza in Rhode Island for fifteen years. The move from Federal Hill to Smithfield wasn't a change of address. It was a chance to build the place he'd been working toward all along. A place where the pizza, the stage, the bar, the music, and the people all belong together. After spending a couple of hours there, I understand the bet. He hit the jackpot.

    This was our third visit, and while the pizza is good, something always seems to go wrong here…read more Despite the restaurant being quiet with plenty of seating, service was pretty slow. We ordered garlic knots and two pizzas--a Margherita and a Coney Island. Our server even repeated the order back and specifically asked if we had any special requests, such as. getting the pizzas cooked to well done. I requested "medium," yet both pizzas arrived overcooked and marked "well done" on the bill. The garlic knots were the highlight--perfectly cooked and loaded with garlic. However, the pizzas were a letdown. The Margherita didn't have nearly enough fresh mozzarella, and the other pizza had the wrong toppings. When we received the bill, we saw that they served us a "Cyclone" instead of the Coney Island we ordered. We were hungry and had already waited so long that we didn't bother sending them back. At $28 per pizza, the experience at Napolitano's isn't worth it. Serving premium-priced food on paper plates feels cheap, and while we smelled fresh popcorn from the machine on the bar, none was ever offered. The live band was a nice touch, but between the slow service and consistent errors, I don't see myself returning.

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    Caserta Pizzeria - pizza - Updated August 2026

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