A family pizzeria in Clermont since 2011
Tomato Hill started with one oven, one family and a dough recipe that takes a full day. It is still the same three things.
How it started
Paul, Gina and a corner unit on Sunward Hill Road
Paul learned to stretch dough in his uncle’s pizzeria as a teenager. Gina ran restaurant books for fifteen years. In 2011 they took a small unit in Clermont, a block off Highway 50, and opened with a counter, eight tables and a deck oven.
The name came from the hill behind the shop and the first thing Paul planted out back: tomatoes, for the basil and the Margherita. The garden is still there. It supplies basil in the summer and not much else, but it made a good name.
Their daughter Sofia runs the catering book now, and on Friday nights the whole family is behind the counter.
Along the way
Fifteen years, three changes
2011: the counter opens
Eight tables, a deck oven and a menu of pies, subs and garlic twists.
2016: the brick oven
Paul replaced the deck oven with a brick oven. The crust has had its char ever since.
2019: our own drivers
Delivery to Clermont and Minneola, with our own people and a fee we print up front.
2023: catering
Sofia started taking catering requests. Now it is half the Saturday oven.
What we will not change
Things we still do the slow way
- The dough rests a full day. It is the reason the crust tastes of something.
- The sauce is not sweetened. Crushed tomato, salt, garlic and basil.
- The cheese is shredded here. From the block, every morning.
- Cannoli are filled when you order. So the shell is still crisp at home.
- Allergy questions go to a person. We would rather tell you no than guess.
The dining room
Twelve tables, and room for the team after practice
Eat in, with the oven in view. Sweet tea is brewed every morning and fountain refills are free when you eat in.
Hours and parking
Come and taste the difference a day makes
Order ahead, or walk in: slices are on the counter from 11am.