BORN IN NAPLES.
BUILT FOR SPEED.
VIA started as a question: what if the best pizza in the world was also the fastest? That question became our mission.
AUTHENTIC PIZZA.
RETHOUGHT.
In 2019, founder Marco Vitello returned to New York after nearly a decade training in Naples under the masters of Vera Pizza Napoletana. He'd mastered the craft — the slow 72-hour dough fermentation, the San Marzano sauce, the 90-second 800°F wood-fire — but he saw a problem.
Great pizza took too long. Not the cooking — that's 90 seconds. But the sitting, the waiting, the parking. In a city that moves at speed, why couldn't Neapolitan pizza move too?
Marco spent two years engineering the VIA Pit Lane system: a drive-through experience designed from the ground up around artisan pizza production. The result was a process where wood-fired pizza could be ordered ahead, fired fresh on arrival, and handed through a window without a single compromise on quality.
VIA opened its first location in Downtown New York in 2022. The line for the Pit Lane stretched around the block. Three more locations followed within 18 months. The drive-through artisan pizza race was on.
OUR VALUES
Uncompromising Craft
Every dough ball is hand-stretched. Every sauce uses San Marzano DOP tomatoes. Every mozzarella is sourced from Italy. We never cut corners, even when we're cutting time.
Premium Sourcing
From the Italian brick ovens to the organic basil leaves, everything at VIA is chosen for its quality. We partner directly with farms and importers we trust.
Speed Without Sacrifice
The drive-through format was our innovation. It demanded we engineer speed into an artisan process — and we did. Your pizza is fired fresh at your timeslot.
Community First
VIA isn't just fast food. We're a neighborhood institution in every city we open. We hire locally, source locally where possible, and give back to our communities.
MEET THE TEAM
Marco Vitello
Founder & Head Pizzaiolo
Trained in Naples for 8 years under a Vera Pizza Napoletana master, Marco brought his obsession with authentic wood-fired craft to the drive-through format — proving fast food and artisan quality are not mutually exclusive.
Elena Rossi
Head of Operations
With 15 years in fast-casual restaurant ops, Elena engineered the Pit Lane system that makes 90-second pizza delivery possible at scale. She's obsessed with efficiency that never compromises quality.
James Park
Head of Innovation
James developed the custom Neapolitan dough recipe that can be hand-stretched and fired to perfection in a drive-through context. He works with farmers and importers to keep every ingredient at its peak.
JOIN THE RACE
Pre-order your wood-fired pizza and experience the Pit Lane for yourself.