IMG_6270.jpg
1937062_979155698825633_2559065663286578142_n.jpg
ToddJody.jpg
IMG_6270.jpg

Hill and Holler Pizza


Neopolitan Pizza Served Right

SCROLL DOWN

Hill and Holler Pizza


Neopolitan Pizza Served Right

 

Wood-Fired Oven Greatness

Hill and Holler Pizza serves Neopolitan Pizza with a bistro flair. All of our pizzas are cooked in our wood-fired oven at around 700 degrees Farhenheit and served right away. Neopolitan pizzas are best enjoyed with just a couple toppings. But we sometimes like to break the rules.

 
1937062_979155698825633_2559065663286578142_n.jpg

Order Ahead


In a rush? Use our simple order-ahead app and your pies will be ready for you to swing by and pick up!

Coming Soon

SCROLL DOWN

Order Ahead


In a rush? Use our simple order-ahead app and your pies will be ready for you to swing by and pick up!

Coming Soon

Neopolitan pizza has had a long and storied history on its way to  Hill and Holler Pizza in downtown Lewisburg. Neopolitan pizzas originated in Naples, Italy, and constitute the first variation of the pizza anywhere. Flatbreads had existed in Naples for years, but it wasn’t until the 1700s that the peasants began topping their flatbreads with tomatoes. Tomatoes had been brought back from Peru by European explorers in the 1600s, but were mistakenly thought of as poisonous by the citizenry for nearly 200 years. (In actuality, most Europeans were using pewter plates that, when reacting with the acidity of the tomatoes, leached lead directly into the food, leading to many lead poisonings and deaths that were erroneously linked to the tomatoes.)

But sometime in the 1800s the peasantry began topping their flatbreads with tomatoes and a new craze was born. Aristocrats and other travelers would venture into the poorer Neopolitan neighborhoods just to get a taste of this new, local specialty. Soon thereafter, the pizza was born.

When Hill and Holler began investigating which type of pizza to serve, Neopolitan style gave them the opportunity to chase the perfect pizza, says Chef Todd Wagner, an alumnus of the Greenbrier Apprenticeship Program and long-time veteran of the Greenbrier Valley food scene.

ToddJody.jpg

The Team


SCROLL DOWN

The Team


Jody Wooton

PROPRIETOR

Jody Wooton took over Hill and Holler in 2016 and is excited to bring fresh Neopolitan pizza to the Greenbrier Valley. "We're fortunate to have a local cidery, brewery, and distillery, all of which we proudly offer and partner with. The result is a laid-back casual atmosphere that features the best of what the Greenbrier Valley has to offer And a great option to the downtown Lewisburg community."

Todd Wagner

CHEF 

Todd is a graduate of the prestigious Greenbrier Apprenticeship program and has worked in various chef roles throughout the Greenbrier Valley for nearly 20 years. He brings a bistro flair to his pizza creations and suggests just 2-3 toppings max when building your own pie. His house-smoked wings and crab cakes have a cult following.

IMG_4431.jpg