Las Vegas pizzaiola Floriana Pastore, widely known as the “Vegas Pie Queen,” has opened Signora Pizza Lab, the first brick-and-mortar version of her Signora Pizza mobile pizzeria.
The new shop debuted in July 2026 at 651 N. Rainbow Blvd., Suite 120, west of U.S. 95. It gives Pastore a permanent kitchen for the Neapolitan pies and Italian street foods that built Signora Pizza’s following around the valley.
This is not an Arts District restaurant or a future opening still waiting on a finish line. Signora Pizza Lab is open on Rainbow Boulevard, and Pastore has already shared scenes from its first services through the official Signora Pizza Instagram account. Because the restaurant has been posting schedules by the week during its opening period, diners should check the latest update before making the drive.
The move is a major step for a business that began serving Las Vegas from a custom mobile kitchen in 2020. It also gives the west side a new source for wood-fired pizza made by a chef with decades of experience and a serious competition résumé. That’s the kind of glow-up Vegas understands, from wheels to a permanent oven without losing the soul that made the original concept work.
Signora Pizza Puts Down Permanent Roots
Pastore launched Signora Pizza as a mobile pizzeria housed inside a 20-foot shipping container designed and built in Italy. According to the official Signora Pizza website, the container functions as a complete kitchen and includes a wood-fired oven visible through a glass wall.
The concept has focused on the food of Naples, including traditional pizza, folded wallet pizza and fried pizza. Signora Pizza Lab moves those specialties into a small permanent space while maintaining the brand’s emphasis on takeout and casual service.
Plans reported before the opening called for only a handful of indoor seats and an outdoor patio, making this more intimate pizza counter than sprawling dining room. That tracks with the project’s “Lab” identity. The focus is the food, not a room packed with theatrical design choices. In a city where restaurants can occasionally try a little too hard to become a whole mood, that restraint feels refreshing.
Who Is Floriana Pastore?
Pastore was born and raised in Salerno, near Naples, and has worked in the pizza industry since 1995. Her biography with the World Pizza Champions lists eight world championship titles, including Pizza Maker of the Year and Best Non-Traditional Pizza at the 2013 Pizza Expo in Las Vegas. She also won the competition’s Best of the Best title in 2015.
Before moving to Las Vegas with her family in 2020, Pastore worked in kitchens and as a pizza consultant internationally. She remains the owner and head chef of Signora Pizza and has served as a judge at the Las Vegas Pizza Expo since 2016, according to her World Pizza Champions profile.
That background matters because Signora Pizza Lab is not a celebrity-branded side project with a borrowed culinary identity. It is the next stage of a working pizzaiola’s business, shaped by the street food and pizza traditions of southern Italy.
What Signora Pizza Lab Serves
The opening menu carries over the mobile operation’s Neapolitan foundation while expanding the number of choices available from the permanent kitchen. Early offerings include red and white pizzas, fried pizza, wallet pizza and Italian desserts.
The red-pizza selection includes familiar combinations as well as options such as eggplant parmigiana and the spicy Diavola. White pies include a cacio e pepe pizza, bringing the peppery Roman pasta combination onto a Neapolitan-style crust. The shop also serves fried pizzas filled with ingredients that can include spicy ’nduja.
The Dough and Ingredients
Signora Pizza says its dough is made with sourdough and a blend of organic flours, then naturally fermented for more than 36 hours. The pizzas are baked in a wood-fired oven.
The company lists DOP San Marzano tomatoes, Agerola fior di latte, smoked provola, buffalo ricotta, DOP Parmesan, ’nduja from Spilinga and extra-virgin olive oil among its core ingredients. Peanut oil is used for frying, an important detail for diners managing peanut allergies.
Wallet pizza, or pizza a portafoglio, is folded into quarters and wrapped for eating by hand. It is compact, portable and built for the street, basically Naples serving effortless cool centuries before anyone turned handheld food into a branding exercise.
Fried pizza takes another route. The dough is stuffed, folded or shaped, then fried rather than baked. Signora Pizza also offers desserts associated with Italian cafés and pizzerias, including cannoli, tiramisu and sweet fried dough served with Nutella and pistachio.
Menus can shift as a new restaurant settles into service, so specific dishes and availability may change. The current lineup is best confirmed directly with Signora Pizza before visiting.
Where to Find Signora Pizza Lab
Signora Pizza Lab is at 651 N. Rainbow Blvd., Suite 120, Las Vegas, NV 89107. The address sits on Rainbow Boulevard north of Westcliff Drive and west of U.S. 95.
The permanent shop gives Pastore room to broaden Signora Pizza beyond the practical limits of a mobile kitchen. Earlier plans included salads, sandwiches and additional pizzas alongside the truck’s established street-food menu, although the selection may continue evolving during the opening period.
What Happens to the Mobile Pizzeria?
The original Signora Pizza unit is not necessarily gone for good. The business has indicated that mobile operations may pause during the hottest part of the Las Vegas summer while the team concentrates on the new restaurant. The truck is expected to return for pop-ups, catering and off-site events once schedules and weather allow.
For now, Signora Pizza Lab is the reliable home base. It gives Las Vegas diners one address for Pastore’s naturally fermented dough, wood-fired pies and Neapolitan street food, no event calendar or truck tracking required.
That permanence is the real headline. One of the valley’s most decorated pizza makers has moved from a striking Italian-built mobile kitchen into her first fixed restaurant, and the oven is already fired up.
