Pizzeria da Gloria

06/03/2026

Back at it on Saturday!

05/13/2026

Your favorite pizzeria is hiring!

Looking to add a cook to our kitchen. Must be available Tuesday through Saturday 2pm-10pm. Ideal candidates will have an eagerness to learn, an optimistic outlook, and an instinct for initiative.

Please email all resumes to [email protected]

05/06/2026

Nice little article about The Hill

The historic neighborhood continues to honor tradition, adds new offerings, and makes St. Louis “a little more special.”

04/21/2026

ASPARAGUS PIZZA is back and better than ever. This year we’re adding some stracchino cheese to the mix. Stracchino is a soft and creamy cheese from northern Italy with a slight tang. Its slight acidity starts to balance out the flavors and then the lemon juice marries it all together. Extremely fresh local asparagus, top tier cheeses, our long fermented sourdough…it’s just a really special pizza that we’re excited to share with you. Won’t be around long so come try it ASAP!

04/17/2026

Had a great time at the Great Taste last night! Met some new friends, saw a lot of old friends, and got to try tons of delicious food!

04/16/2026

Grateful to be back on THE List for the fifth year in a row. Many thanks to Ian Froeb and St. Louis Post-Dispatch for including us.

04/03/2026

Market season is officially back STARTING TOMORROW! We have an easy schedule to remember this year. You can find us on the first Saturday of every month through September, with the exception of July which will be the second Saturday. We’re gonna bring some fun new things this year so make sure you stop by and see us (tomorrow we’re gonna have some handheld pizzette seasoned with dried oregano I smuggled in from Palermo). See you tomorrow, rain or shine, on the north side of the roundabout. And don’t forget that all this rain is what feeds our spring produce so come support the market and all the local farmers .

03/17/2026

This pizza is our groundhog. When you see it on the menu, you know that spring produce is coming! The WILD SPRING ONION PESTO PIZZA is the most aromatic pizza we make. It starts with sweet, fragrant spring onions sourced by our buddies at that we blend into a pesto. On top of the pesto is our mozz blend as well as pine nuts that toast on the pizza while it bakes. That’s it, because the pesto really speaks for itself. We also recommend adding guanciale to “turn it up to 11” as they say. Come try it this week for lunch or dinner. See you soon!