Why Zepeddie’s in LoSo feels like a gourmet restaurant that happens to serve pizza
If you have ever wondered what would happen when a gourmet chef applies his skills, technique, and attention to detail to a pizza restaurant, you do not have to imagine it. You can find the answer at Zepeddie’s Pizzeria in Charlotte’s LoSo neighborhood.
If you remember our original pizza challenge article, you know we already consider Zepeddie’s to be one of the best pies in the Queen City. This time, though, we went a step further, going behind the counter for a hands-on look at what makes this place so special. General Manager Chris Gianino and Owner Brian Zespa, along with the rest of the team, walked us through what can only be described as a master class in pizza making.
While we often come for the New York style pizza, this is not your typical slice shop. Zepeddie’s feels more like a fine dining kitchen that just happens to serve pizza and wings. The restaurant takes pride in making everything from scratch, and the level of detail behind each item is hard to ignore.
‘Little Eddie’ starter
It starts with the dough. The starter, nicknamed “Little Eddie,” has been cultivated for almost four years using organically grown rye flour milled by Lindley Mills in Graham, North Carolina. The dough itself uses three different flours and is left to ferment for three to four days before it ever hits the oven. The tomato sauce is hand-crushed from a blend of tomatoes, herbs are grown in a garden behind the restaurant, and the cheese is shredded fresh daily.
Even the wings get the same elevated treatment. Sourced from Springer Mountain Farms, they are brined overnight, slowly roasted in duck fat with Zepeddie’s seasoning blend, then flash fried and tossed in a selection of housemade sauces and rubs.
We are pizza nerds, so we loved every minute of the behind-the-scenes lesson, but we will spare you the full deep dive. Just know this: Zepeddie’s puts serious effort into every step, and you can taste it.
The garlic bread is a perfect example. This is not a quick shortcut with garlic powder and butter. Zepeddie’s layers in garlic confit, chopped garlic, shallots, and finishes it with freshly grated Parmesan for a rich, balanced bite.
The mozzarella sticks were another standout. Perfectly crunchy on the outside and incredibly stretchy inside, they tasted clearly handmade. The marinara sauce was excellent on its own, but Chris encouraged us to try them with a side of the Cheerwine wing sauce, and the sweet and spicy combination completely changed the experience. Our special guest reviewer, my grandmother Nini, summed it up best: “My whole life I thought I did not like mozzarella sticks, but it turns out I just never had a good one before.”
Making our own Zepeddie’s pizza
The highlight of the visit was getting hands-on. Chris walked us through making our own pizza, turning lunch into a full experience. If this keeps up, I may have to trade in my country club job for a spot in a pizza kitchen, although free golf still has a slight edge over free pizza.
The 12-inch cheese pizza we made was a thing of beauty. While it may not have looked quite as polished as the ones coming out of the kitchen, the result was still impressive. With Chris guiding the bake, the crust came out puffy yet crisp, the undercarriage firm with zero flop. One small detail we especially appreciate is how Zepeddie’s brushes the crust with oil, adding an extra layer of flavor that sets it apart.
We also tried a build-your-own pie with a pesto base, bacio cheese, and a local mushroom blend that included nearly a dozen components. After baking, it was topped with a fresh arugula salad and parmesan. This is not typically our go-to style, but it worth it. The richness of the pesto and mushrooms paired perfectly with the bright, peppery crunch of the arugula, creating a balanced and memorable bite.
While we did not try them on this visit, we can confidently recommend the sandwiches and focaccia-style “thicc” crust pizzas based on past experience. Both are worth exploring.
If you are craving gourmet, farm-to-table, artisan-style eats but want something approachable and laid-back, Zepeddie’s is an easy choice. With a few tables inside and a garden-style seating area out front, it is the kind of place where you can relax under an umbrella, grab a beer, and settle in for a while. Whether you are ordering a classic New York style pie, a thicc focaccia slice, wings, or sandwiches, Zepeddie’s brings a level of care and craftsmanship that is hard to miss.
Zepeddie’s Pizzeria
Location: 4516 Nations Crossing Rd, Charlotte, NC 28217
Cuisine: Pizza
Instagram: @zepeddies
Tristan Graziano, a Weddington High School student, enjoys golfing in his free time and hanging with his friends. He can be reached on Instagram @tristanscoops. Jamie Graziano, aka The GrazFather, is a graduate of the University of Florida, and dad who dreams of starting his food review and travel website TheGrazFather.com. He can be reached at jamie@thegrazfather.com or on Instagram @thegrazfather.
This story was originally published April 6, 2026 at 5:30 AM.