We don't make pizza.
We make it
right.

Born from a belief that pizza should be an event, not an afterthought.

Cetos Pizza started with one question: what if we treated every pie like it was the last one we'd ever make? That question led us to import flour from Naples, crush San Marzano tomatoes by hand, and build a wood-fired oven that runs hotter than most people's kitchen appliances.

We're not the fastest pizza in Tampa. We don't claim to be. What we are is the place where a Margherita tastes like the one you had on a street corner in Naples — and where a slice of our pepperoni makes you forget every other slice you've ever eaten.