the first coal-fired pizza in the State of Kentucky
When Coals first opened on April 1, 2011, we were an instant success, winning Louisville Magazine's award for "Best Pizza" in 2011 and 2018. In 2012, Louisville Magazine named us the "Best Italian Restaurant" in Louisville. We have also been listed in the 2014 September issue of Food and Wine Magazine, as well as Thrillist and Flip Key awarding us for "Best Pizza" in Kentucky.
Coals has plenty of space, with a Main Dining Room, a Full Service Bar, an Upstairs Dining Room/Party Room, and Outdoor Patio Dining.
The owners traveled 9000 miles visiting the top pizzerias in the country. They opened Coals Artisan Pizza in Louisville, Kentucky in April, 2011. We introduced the first coal-fire pizza in the state of Kentucky. Special attention is paid to the dough which is made daily using a proprietary mixing process. The dough is then cold fermented for at least 2 days. This fermentation is the basis for our flavorful, light and crispy crust. Whenever possible Ingredients are sourced locally. The pizzas can be described as American Neapolitan. Thin crust with a puffy cornicione using American ingredients.