In the vibrant city of Las Vegas, where culinary innovation meets tradition, Ethan Spicer has carved out a unique niche with his exceptional sour dough pizza. As both a special education teacher and a passionate pizzaiolo, Ethan’s story is one of curiosity, experimentation, and mastery. His dedication to crafting the perfect sour dough pizza has not only won him a loyal following but also introduced a new level of sophistication to the art of pizza making in the United States.
Discovering the Passion for Sour Dough Pizza
Ethan’s journey began during the pandemic, a time when many sought new hobbies and passions. Like numerous others, he was inspired to try something new, but his focus quickly honed in on the craft of sour dough pizza. Starting in his backyard with a simple rock box oven, Ethan encountered the first challenge that many face: the sour dough pizzas he made tasted excessively acidic, almost as if someone had squirted lemon juice all over them.
This sourness was a common theme with other sour dough pizzas he tried, which carried a strong acidic flavor reminiscent of a robust country loaf of bread. However, Ethan questioned whether this was truly how authentic Italian sour dough pizzas should taste. After following renowned Italian chefs and their methods, he realized that the intensely sour flavor was not typical of the traditional “Madre” or mother dough used in Italy.
Decoding the Mystery of Authentic Sourdough
Determined to perfect his pizza, Ethan began an in-depth study of pizza-making techniques, particularly focusing on the naturally leavened sour dough process. He amassed an online following as he documented his transformation from an amateur pizza maker to a skilled craftsman, meticulously analyzing flour bags and Instagram posts to decipher the secrets behind the puffy-rimmed Canado style pizza he aspired to create.
In the U.S., very few were making this style of pizza, especially with a naturally leavened dough. Many advised him that a puffy crust required enormous amounts of yeast, but Ethan was convinced there had to be another way. By switching from a liquid starter to a stiff, solid starter (similar to what Italian chefs use), he discovered he could ferment 100% of the dough without adding commercial yeast. This breakthrough allowed him to achieve both the desired puffiness and flavor without the overwhelming sourness commonly found in American sour dough starters.
The Science Behind Ethan’s Sourdough Pizza Dough
Ethan’s approach to sour dough pizza is a fascinating blend of art and science. His dough is known for its high hydration—pushing hydration levels into the 80% range, far beyond the typical 50-60% hydration standard. This high hydration gives his dough a unique texture that is simultaneously soft, crispy, flaky, and crunchy.
Unlike many pizza makers, Ethan uses a blend of six different flours, primarily weaker flours, pushing their limits to achieve the perfect balance. The only strong flour he incorporates is within his starter. In Italy, flours are rated by a “W” strength rating, which measures elasticity and protein content among other factors. While in the U.S. such ratings aren’t common, Ethan adapts these principles by mixing lower-strength flours but compensating with high hydration to develop the dough’s structure and flavor.
Technique: The Key to Handling High Hydration Dough
High hydration doughs are notoriously sticky and difficult to handle, but Ethan’s technique is what sets him apart. He emphasizes the importance of treating the dough delicately, almost like “Silly Putty,” guiding it gently into shape rather than forcefully molding it. This method, he explains, preserves the dough’s integrity and allows it to develop the ideal texture during baking.
Interestingly, Ethan has found that bread makers, more accustomed to working with wet, high hydration doughs, have a better success rate working alongside him than traditional pizza makers. One notable collaboration was with Scott Cummings, winner of a season of Hell’s Kitchen, who also happens to be an excellent sour dough bread baker in Las Vegas. This partnership highlighted how bread-making expertise can enhance pizza dough craftsmanship.
Mastering the Fermentation Process
Fermentation is a critical step in Ethan’s sour dough pizza process. He uses a multi-stage fermentation that involves feeding the starter, creating a pre-ferment (called a “Le” since no yeast is added), and then letting the dough ferment for 24 to 48 hours in the refrigerator before shaping. After balled up, the dough undergoes an additional fermentation of up to 72 hours, adhering to health code limits.
At home, Ethan sometimes ferments dough for as long as 200 hours, which deepens the flavor and improves digestibility. This long, slow fermentation breaks down gluten and other components that cause bloating or digestion issues, making his sour dough pizza more tolerable for people with gluten sensitivities (though not for those with celiac disease).
Many customers have expressed amazement that they can enjoy his pizza without discomfort, with one even moved to tears upon realizing they could finally eat pizza again. This aspect of digestibility is a hallmark of Ethan’s approach, aligning with the Italian philosophy that food should not only taste great but also be easy on the digestive system.
The Evolution of Solamente Pizza
After gaining recognition online and collaborating with local pizza legends like Yukon Pizza, who carry a 125-year-old heirloom starter, Ethan’s pizza career blossomed. He started selling pizzas from an alley, then moved to a tiny kitchen in Town Square, Las Vegas, before finally opening Solamente Pizza in South Summerlin.
Solamente Pizza—meaning “just” or “only” pizza—reflects Ethan’s philosophy of purity. The dough contains only flour, water, and salt, with no added yeast or preservatives. This simplicity highlights the quality of ingredients and the complexity that can arise from just a few components working in harmony.
A Unique Space with Artistic Flair
The pizzeria itself is a reflection of Ethan’s personal story and values. The walls feature hand spray-painted murals by a longtime friend, a former graffiti artist turned professional who has worked for Chicago sports teams. The artwork includes imagery of the Amalfi Coast and hands taking pizzas, creating an inviting, artistic atmosphere.
Additionally, Solamente Pizza features an arcade machine reminiscent of Ethan’s childhood pizza parlor experiences, adding a nostalgic and playful touch to the dining environment. This blend of gourmet pizza and casual fun makes Solamente Pizza a standout destination for locals and visitors alike.
Menu Highlights: Creative and Classic Toppings
Ethan’s menu is diverse, offering around 20 different pizzas with a mix of traditional and inventive toppings. One standout is a pizza topped with horseradish butter, truffle oil, arugula, mozzarella, and peperoncino—an unusual combination inspired by a friend’s successful Sydney restaurant.
He also offers a “supreme” pizza reminiscent of classic American frozen pizzas from his childhood, as well as creative options like pesto and sausage. Another favorite is the white pizza featuring honey-whipped ricotta made with imported orange honey, adding a sweet note to the rich, creamy texture.
The ricotta is applied both before and after baking, depending on the pizza style, showcasing Ethan’s attention to detail and flavor layering.
Balancing Two Passions: Teaching and Pizza Making
Despite the demanding nature of running a pizzeria, Ethan balances his role as a full-time special education teacher with his pizza business. His secret? “You can accomplish a whole lot when you just stop sleeping,” he jokes. This dedication exemplifies his passion and commitment to both his students and his craft.
Visiting Solamente Pizza
Solamente Pizza is located in the southern part of Summerlin, a northwest area of Las Vegas about 15 to 20 minutes from most parts of the city. The restaurant is open Tuesday through Saturday from 11:00 AM to 9:00 PM. Sundays are reserved for rest and planning, while Mondays are dedicated to prep work.
If you’re in Vegas and craving an authentic, scientifically crafted sour dough pizza, Solamente Pizza is the place to visit. You can find more information and updates on their website at www.solamentepizza.com or follow them on Instagram at @solamentepizzalv.
Conclusion: The Intersection of Science, Art, and Passion in Pizza
Ethan Spicer’s journey from backyard pizza experiments to running a thriving pizzeria showcases the incredible potential of sour dough pizza when approached with curiosity, science, and artistry. His innovative techniques, including the use of high hydration dough, a stiff starter, and long fermentation, have redefined what sour dough pizza can be in the United States.
Solamente Pizza stands as a testament to the beauty of simplicity—just flour, water, and salt—transformed through skill and dedication into a symphony of flavors and textures. Whether you’re a pizza connoisseur or a casual eater, Ethan’s pizzas offer a unique experience that honors tradition while pushing the boundaries of pizza physics.
For anyone interested in the art of sour dough pizza, Ethan’s story and Solamente Pizza provide both inspiration and a delicious destination worth exploring.
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