By Tracy Morin
Have you heard of the Japanese philosophy of kodawari? Meaning “the pursuit of perfection,” it’s a concept that creates the backbone of Double Zero Pie & Pub in Las Vegas, overseen by general manager Erica Bell. And, in this buzzy pizzeria, it nestles alongside another Japanese philosophy: shokunin, a spirit of master craftsmanship.
With a spot secured on 50 Top Pizza in 2025 (its second year in a row making the list), Double Zero is clearly not just paying lip service to these philosophies. Bell recently chatted with PMQ about the mission behind the brand, how master craftsmanship informs everyday operations, and how she continues to market, grow and cement a strong culture at this award-winning outpost in Sin City.
PMQ: Double Zero Pie & Pub is inspired by Japanese pizza makers and the philosophy of “kodawari.” How does that idea of pursuing perfection influence the way you make pizza every day?
Erica Bell: At Double Zero, our foundation is rooted in the Japanese philosophy of kodawari, the relentless pursuit of perfection through attention to detail, intention and care. That mindset shows up in everything we do, from how we source ingredients to how we train our team and execute each pizza.
Our dough program is a great example. It’s built on a three-flour blend of Caputo flours and a multi-day fermentation process that’s been refined over years. We don’t change it, because it consistently delivers the texture, flavor and digestibility we’re after. Every step—mixing, fermentation, balling, tempering—is done with purpose.
PMQ: How would you define your pizza style and menu?
Bell: Our style is Neo-Neapolitan, but we’ve evolved it to fit our environment and our guests. With our electric oven, we’re able to maintain high heat while increasing consistency and flexibility for service. And the menu goes beyond pizza. It’s a full dining experience, with composed salads, antipasti and desserts that match the same level of care.
PMQ: Your concept also embraces the Japanese “shokunin” philosophy of master craftsmanship. How does that mindset shape the training and approach of your pizza making team?
Bell: The idea of shokunin is deeply embedded in how we build our team. It’s about committing to mastery—not just doing the job but constantly working to refine your craft.
We train our team to understand the why behind everything. Not just how to make a pizza, but how fermentation impacts structure, how heat moves in the oven, how ingredient balance affects the final bite. That level of understanding builds pride and ownership.
We also emphasize discipline, consistency and respect for the product, for each other and for the guest experience. Our internal culture centers around “Better Every Day.” That means showing up prepared, communicating clearly and being accountable to your team. It’s not about perfection in a single moment; it’s about the continuous pursuit of getting better every single service.
PMQ: Las Vegas is a competitive dining destination. How does Double Zero stand out within the city’s growing pizza scene?
Bell: Las Vegas is one of the most competitive food cities in the country, which pushes us to stay sharp. What sets Double Zero apart is the combination of:
- Technical precision in our dough and execution
- Ingredient quality—we’re very intentional about what we use
- A hospitality-driven experience—we’re not just serving pizza; we’re creating a full dining moment
We also balance high-level craft with approachability. Guests can come in for a quick pizza or settle in for a full experience with wine, cocktails and multiple courses. And, internally, our ability to control pacing—including managing dough, oven capacity and reservations—allows us to protect quality even during high-volume service.
PMQ: Double Zero has earned a place on the 50 Top Pizza USA list for two consecutive years. What does that recognition mean for your team, and how do you spread the word about that to guests? Has it created local buzz and/or impacted sales? And do you have advice for other pizzerias wanting to get on 50 Top Pizza’s radar?
Bell: Being recognized by 50 Top Pizza two years in a row is incredibly meaningful for our team. It validates the work, discipline and care that goes into what we do every day. For us, it’s not just about the accolade—it’s about what it represents: consistency, quality and a commitment to craft. It has absolutely created buzz, both locally and with visitors coming to Las Vegas specifically to dine with us.
For other pizzerias, the advice is simple:
- Stay focused on your product.
- Be consistent every single day.
- Build a strong culture within your team.
- Don’t chase trends. Refine your identity.
Recognition follows authenticity and discipline.
PMQ: How do you handle marketing at your business? And do you market to tourists as well as locals?
Bell: Our marketing approach is very layered. We work with:
- Local influencers and media to build awareness
- Professional photography and content shoots to keep visuals strong
- Paid ads when we want to drive traffic during slower periods
- News segments, which have shown a strong return
In-store, we use signage and guest interaction to tell our story, whether it’s our Top 50 recognition or menu highlights.
Community is also a big part of who we are. We participate in charity events like Slice Out Hunger and create opportunities to give back through special menus and collaborations. And, yes, we absolutely market to both locals and tourists. Las Vegas gives us a unique opportunity to do both, and our goal is to create an experience that resonates with each.
PMQ: Looking ahead, how do you see the pizzeria continuing to evolve and grow?
Bell: Growth for us means continuing to refine, not just expand. We’re focused on:
- Continuing to evolve our menu with thoughtful, seasonal ideas
- Expanding our pizza program (we will be showcasing New York-style pizza this month)
- Creating more unique guest experiences, like collaborations and special events
- Investing in our team’s development
We’re always asking how we can improve the experience without losing what makes us who we are.
PMQ: What advice would you share with other pizzeria operators who are in pursuit of perfection?
Bell: Consistency is everything. You can have a great recipe, but if you can’t execute it the same way every day, it doesn’t matter.
Other key lessons:
- Build a strong team culture. Your people drive your success!
- Don’t ignore operations. Systems matter just as much as creativity.
- Communicate clearly and often.
- Protect your quality, even when it’s busy.
And, most importantly, care deeply about what you’re doing. Guests can feel that.
Erica Bell will be one of three panelists speaking at PMQ’s first-ever Women in Pizza webinar, scheduled for July 7, 2026. Mark your calendar and stay tuned for more updates!
