14 March 21-27, 2024 miaminewtimes.com | browardpalmbeach.com New Times | music | cafe | culture | Night+Day | News | letters | coNteNts | Month XX–Month XX, 2008 miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | Master-Pizza Theater Mister O1 and founder Renato Viola celebrate ten years of extraordinary pies. BY MICHELLE MUSLERA W hen Renato Viola envi- sioned a tiny, window- less pizzeria tucked within an unassuming office building on South Beach, skepticism abounded. A decade later, with 15 Mister O1 locations thriving across Florida, Viola’s blend of resilience, skill, and innovative pizza crafting has silenced the doubters. As the original South Beach restau- rant — affectionately dubbed the “hidden pizza spot” — approaches its tenth anniver- sary, chef Viola reflects on the journey with New Times. “When I first opened the restaurant, peo- ple thought that I was crazy. Today, they think I’m a genius,” Viola sums it up, with a chuckle. Viola’s story began in Agropoli, Italy, where his family’s passion for quality food nurtured his early fascination with pizza. His commitment to the craft earned him two Pizza World Championship titles in Monte Carlo, spotlighting his unique star- shaped “Star Luca” pizza, where fluffy ricotta is tucked into pouches along the edges, accom- panied by tomato sauce, mozzarella, and spicy salami. This recognition secured him the O-1 Visa, a prestigious desig- nation in the US reserved for individuals of extraordinary ability, paving his way to Mi- ami with a mission to create unparalleled pizza pies. The initial Mister O1 location holds a spe- cial place in Viola’s heart — a hidden spot within an office complex, accessible only to those in the know, with no signage to hint at its presence. Despite concerns about attract- ing patrons to such a secluded venue, the res- taurant quickly gained a following through word of mouth. Within mere weeks of the opening, the buzz had turned this secret piz- zeria into a bustling hotspot. “Our clientele’s enthusiasm sparked our growth. After building our presence in Brick- ell and Wynwood — where we introduced a pizza-making school — we expanded across the state, including franchises in Fort Lauder- dale, Boca Raton, Naples, Orlando, and even- tually across Texas.” Mister O1’s successful formula relies on maintaining high-quality standards and consistency across all 15 locations. Viola’s unique flour blend, sourced directly from Italy, and partnerships with premium ingredient suppliers underscore his commitment to quality. “We have a commissary kitchen where our dough is mixed, proofed for 36 hours, and then sent to all our locations to finish proofing on site,” he shares when discussing the consistency of his product. Indeed, diners visiting any of his restau- rants will notice that Mister O1’s thin-crusted pies always taste the same, are served to the tune of the same ‘50s rock playlist, and by friendly, attentive staff that makes you every- one at home. “The experience is 100 percent consistent throughout, no matter which Mis- ter O1 you visit,” he shares. When discussing Miami’s vibrant pizza scene and the competition it brings, Viola notes the city’s rapid culinary growth. “I’m thrilled to see the variety of styles available today, from New York-style to Roman, Detroit, and Neapolitan. It’s quite different from a decade ago when pizza was mostly seen as fast food; now, people appreciate it as gourmet fare made with high-quality, fresh ingredients.” In reflecting on the evolution of his menu over the years, Viola acknowledges his initial hesitations about certain toppings rooted in traditional views. However, his commitment to remaining receptive to his diners’ preferences led him to broaden his menu significantly. Ini- tially resistant to unconventional toppings like pineapple, Viola eventually yielded to cus- tomer demand, introducing a Hawaiian-in- spired pizza that quickly became a hit. This openness has spurred several cre- ative renditions, including topping combina- tions like burrata with ground coffee beans and Gorgonzola with ginger, as well as the in- troduction of limited-edition creations like the spicy Caleb Martin pie, spotlighting moz- zarella, spicy salami, truffle seasoning, honey, and ranch. “My guiding principle has always been to prioritize the happiness of our guests, making sure it never compromises the integ- rity of our product,” Viola explains. Discussing what’s next, the chef shares that he has expansion plans for Florida bringing new locations to more neighbor- hoods such as Doral, Miramar, and Pinecrest, further extending the brand into Texas and opening his first locations in Georgia. He has big plans for the tenth anni- versary of the South Beach restaurant, tak- ing place in October, though he is keeping them a secret for now. “I want to give back to our guests and our team, so you can ex- pect a big celebration to honor both of them. I am so incredibly thankful to our clientele who believed in us and supported us throughout the years. It is thanks to our guests’ support that we have been able to grow and get to where we are.” When questioned about his sense of ac- complishment, Viola’s response is both hum- ble and optimistic. “The journey’s far from over; there’s still so much to do and so many opportunities ahead. This is just the begin- ning,” he concludes, his eyes alight with the promise of future endeavors. Mister O1. 1680 Michigan Ave., Ste. 101, Miami Beach; mistero1.com. [email protected] ▼ Café Mister O1 photo Renato Viola, pizza chef and owner of Mister O1, does his magic with award-winning pies across South Florida and beyond. “THE EXPERIENCE IS 100 PERCENT CONSISTENT THROUGHOUT, NO MATTER WHICH MISTER O1 YOU VISIT.”
