Camille's Wood Fired Pizza

Camille’s Wood Fired Pizza centers on wood-fired crusts that reviewers praise for a thin, flavorful crunch and bright, fresh toppings.

The kitchen leans into approachable, ingredient-forward pies and small plates that pair well with a solid craft-beer and cocktail list.

Service is frequently described as friendly and quick, with staff handling groups and lunch crowds smoothly.

The interior is cozy and casual, and many guests enjoy the patio when weather allows, making it a comfortable spot for both solo meals and family nights out.

The menu highlights wood-fired pizzas—pepperoni, Spicy Roni, Tuscan Chicken and a burrata margherita—plus gluten-free pies that many diners praise.

Appetizers like fried mozzarella, buffalo cauliflower and roasted olives get regular mentions, while salads (Caesar, Toscano, arugula) balance the lineup.

Fried specials—fried dough, fried green tomatoes—and desserts such as brownie, tiramisu and bread pudding round out meals.

Several reviewers note bright sauce flavors, fresh ingredients, and pizzas that come out thin and crisp.

Pizza is not just a culinary delight but also a significant economic powerhouse, with the global industry valued at approximately $145 billion. In the United States alone, there are over 78,000 pizzerias, providing jobs and supporting local economies. The industry's growth reflects pizza's enduring appeal and adaptability, with continuous innovations and consumer demand driving its expansion worldwide.

Camille’s Wood Fired Pizza in Tolland has built a steady reputation for thin, crisp pies and approachable small plates.

Diners often point to the wood-fired oven as a defining detail: one guest observed, “You can tell the ingredients and toppings are high quality, and the wood fired oven brings an added flavor as well as a nice crunch to the crust,” a sentiment echoed across many reviews.

Popular pies include pepperoni and the Spicy Roni, while lighter options such as burrata margherita and arugula salads provide variety.

Service is frequently described as attentive and quick, which matters on busy Friday nights and lunch runs.

MJ summed up a common experience: “The Spicy Roni pizza, it was perfect.

The right amount of sauce, crispy pepperoni, and the crust was thin, flavorful, and crunchy.” Small plates and fried items—fried mozzarella, buffalo cauliflower, fried green tomatoes—are recurring crowd-pleasers, and many reviews applaud the quality of salads like the Toscano and Caesar.

Gluten-free pies are specifically called out as successful by groups who tried them.

Not every dish is flawless: one reviewer noted meatballs with a pronounced anise flavor that didn’t land for them, while another mentioned a cocktail tasting overly like pre-mixed tequila mango.

Still, most write that the pizzas are reliably fresh, thin, and crisp, and that the cozy atmosphere and patio seating make Camille’s a favored stop for locals and travelers alike.

Neapolitan pizza has received STG (Specialità Tradizionale Garantita) status from the European Union, protecting its traditional recipe and preparation methods. This designation ensures that authentic Neapolitan pizzas adhere to specific criteria, including the use of San Marzano tomatoes and buffalo mozzarella, and being baked in wood-fired ovens. This recognition safeguards the cultural heritage of Neapolitan pizza-making, preserving its historical and culinary significance for future generations.