A Caribbean kitchen with a New York oven.
Pizza Mia was born on the French side of Saint Martin from a simple idea: the island deserves a serious slice — and the slice deserves a little island in it.
We're a small, owner-operated kitchen in La Savane. We hand-toss 12-inch pizzas on cold-fermented dough, fire them hot and fast, and finish them with the Caribbean flavours we grew up on. Jerk, conch, mango, scotch bonnet, callaloo. Real food, made by people you can shake hands with.
A short menu and a long oven shift.
No frozen anything, no second-hand sauce, no 40-item menu we can't actually deliver well.
- 15 pizzas, full stop. Five classics, ten with a Caribbean twist. We'd rather make 15 pizzas brilliantly than 40 pizzas adequately.
- Hand-tossed, cold-fermented dough. 48-hour cold ferment gives the chew and char a real NY slice needs. Every dough ball is shaped by hand, never rolled.
- Caribbean sourcing. Local conch, fresh mango, scotch bonnet from the market, callaloo when it's in season. Lobster from licensed local fishermen.
- French-side, licensed and legal. Pizza Mia runs under French Code du travail — proper HCR convention, declared staff, real payroll. The team eats here too.
- Owner-operated. No silent franchise, no remote chain. The people who build the pizzas are the people whose name is on the door.
- Hot delivery, not lukewarm delivery. Insulated thermal boxes on the scooters, three zones, capped at 55 minutes max from oven to door.
La Savane to French Quarter.
We're rooted in La Savane — close to Hope Estate, a short scoot from Marigot, Grand Case and Orient Bay, and within insulated-box range of French Quarter and Oyster Pond. Three delivery zones, six nights a week.
We don't deliver Dutch side. If you're on Cole Bay, Simpson Bay or Philipsburg, pickup at La Savane is always welcome — call ahead and we'll have it boxed when you arrive.
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