If you want to really insult a person, criticize their crust. Trash their toppings. Sneer at their sauce. Because there’s not much in the food world as familiar or beloved by Americans as our pizza.
But exactly what counts as a pizza is a matter of serious debate depending on where you live.
Serve a New Yorker a puffy, doughy slice with Gorganzola and you’re likely to end up wearing it as a hat. Ditto thin crust in Chicago or anything with figs and goat cheese past the California border. Frankly we’re a bit xenophobic when it comes to our ‘za.
Lucky for us, Wine Country’s got no shortage of pizzerias continuing to pop up — from classic Sicilian-style wood-fired rounds to gooey, doughy American-style meat feasts and California-inspired creations that pull from local ingredients. Ready to stake your claim?
The Classic: Wood-fired
Rosso Pizzeria and Wine Bar: With a menu that reads like a Sicilian love letter, former Tra Vigne Chef John Franchetti’s Santa Rosa pizzeria ain’t your average pie shop. Instead, Franchetti sticks to fresh, simple piatto and wood-fired pizzas that let the flavors of his painstakingly-chosen, organic and sustainable products shine through. Impeccable dough is made several times daily, his hand-pulled mozzarella is legendary and he’s recently branched out to local farm markets. Creekside Center, 53 Montgomery Dr., Santa Rosa, 707.544.3221.
Diavola Pizzeria and Salumeria: A casual sibling to Geyserville’s Taverna Santi, Diavola is all about small plates and simple, yet spot-on pizzas that come smoking from the wood oven. Flavors change up, but you can usually find a buffalo mozzarella Margherita and the ‘Mare’ – featuring clams and mussels. 21021 Geyserville Ave., Geyserville, 814-0111.
Pizzeria 707: A single wood-fired pizza oven that once seemed an afterthought at the former West County Grill is now the glowing heart of Pizzavino 707. A list of ten pizzas, plus a daily special or two, range from pared-down to ultra-luxe — like mushroom with garlic, mint, lemon, thyme and three cheeses, squash blossoms, zucchini, arugula or spinach layered with fresh ricotta or mozzarella. The open kitchen adds theater to your feast. 6948 Sebastopol Ave., Sebastopol, 829-9500.
Bistro Don Giovanni: Double-parked limos and cell-phone-yacking wine barons is Napa’s hang-out–where everyone from the mommy-tracked to the fast-tracked rub elbows and chow on wood-fired fig pizza with gorgonzola, caramelized onions and prosciutto. 4110 Howard Lane, Napa, 707.224.1090.
Pizza Azzurro: Unquestionably Napa’s favorite pizza joint. A new location has brought new fans across the valley for their classic Bianco (sweet onions, Gorganzola and rosemary) and much-loved Manciata — pizza dough with a salad plopped on top. 1260 Main St., Napa, 255-5552.
Estate Restaurant: Daily pizza specialties from the wood oven at Sondra Bernstein’s (girl and the fig) newest restaurant venture. 400 W. Spain St,. Sonoma, 933-3663
New York Style
NY Pie: Half the fun of eating at NY Pie is chatting up owner RJ Iervolino, a native New Yorker who’s a constant presence at his Brookwood location. His pizzas are classic New York style, with a thin crust and an easy hand on the toppings. Two Santa Rosa locations: 65 Brookwood Ave, 526-9743; 2700 Yulupa Ave., (707) 525-0268. Offers local delivery.
Mombo’s: The crackly crust and pesto punch of this local ‘za joint across from Santa Rosa Junior College has fueled many a late-night antics. Extra points for being one of the only places in town to sell by the slice. 1880 Mendocino Ave., Santa Rosa, (707) 528-3278 or Sebastopol, 560 Gravenstein Hwy N., 823-7492. Offers local delivery.
Chicago Style
Old Chicago: Petaluma’s about as far from the Windy City as you can get, but their deep-dish pizza — if you can stand the 20-minute wait while it cooks — gets an Uff Da! for its monster heft and carb-loading ability. And how’s this for saucy? The restaurant’s located in a former brothel. 41 Petaluma Blvd N. Petaluma, (707) 763-3897. Offers local delivery.
New Haven Style
The Red Grape turns out some of the best ‘za east of New Haven. The style is straight up east coast, an impossibly thin cracker crust that’s just sturdy enough for a few toppings, but shatters and crackles as soon as you stuff it into your mouth. Toppings range from classic clam, margherita and cheese to California-influences like pear, gorgonzola, hazelnut and smoked bacon; shrimp and artichoke or chipotle chicken with caramelized onions and cilantro. Best eaten straight from the oven. 529 First St. West, Sonoma, 966-4103.
California Style
Pizza Gourmet: Specialty pizzas rule the day here, with award-winners like the Sonoma Coast, topped with crab, shrimp, mozzarella, Gruyere cheese, garlic and little lemon slices. Garlic-lovers swear by the Gilroy. Offers local delivery. 1415 Fulton Road, Santa Rosa, 575-1677.
Pizzicato: This Portland-based pizza chain doesn’t shy away from exotic pies topped by everything from roasted rosemary potatoes and prosciuttto to lamb sausage and artichoke hearts, shrimp and fontina or spinach, walnuts and Gorganzola (along with the usual suspects — pepperoni, sausage and plain old cheese). 615 E. Washington Street, Petaluma, 762-2216.
Peter Lowell’s: Hearth-baked pizzas made with organic whole wheat flour come traditionally-topped or with soy cheese and veggies at this sustainable Sebastopol cafe.7835 Sebastopol Ave., Sebastopol, 829-1077.
Hometown Favorites
Mary’s Pizza Shack: Generations of Sonomans have grown up with Mary’s pizza and meatballs and staunchly defend the Shack’s pies as the best in the West. Keeping with the times, however, Mary’s recently introduced wheat-less, gluten-free crust at all their locations. Throughout Sonoma County, including downtown Santa Rosa, 615 4th St., 571-1959.
La Vera: A downtown Italian institution that serves by the slice at lunch. 629 Fourth St., Santa Rosa, 575-1113.
Union Hotel: Puffy crust-lovers unite at this family-fave with roots in Occidental. 280 Mission Blvd, Santa Rosa, 1007 West College Avenue, Santa Rosa and the original, 3731 Main Street, Occidental.
Borolo’s: When it comes to delivery, Borolo’s beats the big pizza chains hands-down. Solid classics, fresh toppings and creative gourmet pizzas that won’t break the bank. 500 Mission Blvd., Santa Rosa, 539.3937.
Pizzeria Grillo: A Bennett Valley sleeper that always pleases the post-soccer and Little League crowd. 2765 Yulupa, Santa Rosa, 522-1300.
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Oh boy, I know I’ve forgotten a whole host of spots. Add your favorites below!
I miss StL pizza too, but not the Ron & Shirley’s salads drowning in dressing…. back to the pizza… Bricks? that’s the place? I’d love to try it.
Thanks for the tip.
Gold Coast in Duncan’s Mill has a wood burning oven and makes the best whole wheat pizzas. Everything is organic and locally sources. Since there are no chains along the lower Russian River, a number of places offer pizza as part of their menu. Both the Pink Elephant -Monte Rio and the Rio Nido Roadhouse have pretty good pizza as well.
Love pizza! Favorite of all-time is from Blondie’s (locations in Berkeley and SF). There is always a line out the door and people standing to eat their big slice.
The best NY style pizza in Northern California can be found at a hole in the wall pizza place in SF called Arinelles, on 16th and Valencia in the Mission. Bonus – it is right across the street from my favorite crepe place, Ti Couz – not that pizza and crepes are the best combo, but if you’re hungry….
It is totally worth the trip….trust me!
Yes! St. Louis pizza with provel!! The other thing about StL pizza is that the sauce/cheese/toppings go all the way to the edge. No giant handful of bread to go with your za. Next to the Cardinals, it’s the thing I miss most about growing up in StL. While I haven’t taken advantage of it–yet–and it’s pricey, IMO’s (StL not Chi) has online mail order.
Just had the Chicago style pizza at Pizzeria Grillo, and it was awesome! Leaves the “other” Chicago pizza place in the dust. A a precursor I had the chicken wings for an appetizer. WOW, the BEST wings in town!! You GO GRILLO!
Zazu in Santa Rosa does Pinot and Pizza on Wednesday, Thursday and Sunday. We tried them last Thursday, and their pizza oven was broken! Fortunately, Duskie whipped up awesome grilled pizzas topped with figs, goat cheese and caramelized onions that were terrific!
By far the best pizza on this planet, OLD CHICAGO!!!
I live in LA and have people actually bring it on the plane when they come to visit
NY Pie’s Brookwood location does slices at lunch.
Great NY pizza
Skyhawk Market makes a great pizza for a great price. They have a wood-burning oven and it only takes a few minutes to make them. They have some really interesting choices on the menu, too. But, my favorite is the good old sausage (theirs is house-made) pizza. My kids love the pepperoni – they run a special – $5.00 for a 12″ cheese or pepperoni. You can eat there or take it out. Sooooo good!
Pinky’s in Petaluma is tough to beat for “traditional” but, for unusual, the clam pizza at Mambo’s is to die for! I’ve only had it once, a year ago, but I dream about it…Guess I need to go back!
Oops…looks like you forgot 4th Street in Santa Rosa, home to Russian River Brewery. True, it’s a brewpub first and foremost, but their home made crust and fresh toppings make for an awesome pie. Ask for the Ceres (no longeron the menu…let’s start a movement) for ricotta, mozzarella and spinach. Yumm
A lot of GREAT choices! Love THE RED GRAPE and OLD CHICAGO! For classic no-frills good ol’ pizza pie, I cast my vote for: PINKY’S !!! PINKY’S !!! PINKY’S !!!
I love NY Pie, La Vera’s and Mary’s. I’ve got a hankering for deep dish though, so I need to try Old Chicago.
i’ve never met a pizza i didn’t like
but for great great pizza one must try
new yorker pizza in petaluma
its right by the mystic
ITS GREAT….YUM
(i can’t believe its not listed)
I know it’s not in sonoma or napa counties but if you want the best pizza go to oakland or berkeley and try zachary’s. The best deep dish anywhere (also has great thin crust). I would put it up against any Chicago pizza place. I love pizza (deep or thin) and if this place was closer it would be no contest to which is the best pizza, in my opinion.
soo totally not in the area, phoenix, but wondered if there was anything like this in North Bay — Breakfast Pizza or “Brizza”
I got one the other morning at this place called scramble in phoenix and it was perfect! I suggest someone does it in SOCO if they are not already.
Thick crust mini pizza made with eggs, cherrywood bacon and smoked gouda. 3 other flavors too
http://www.azscramble.com/SCRAMBLE/u_hungry.html
Take a trip out to west county on Fridays and go to Raymond’s Bakery in Cazadero-right on Caz Hwy starting at 5PM-Mark is making, hands down, the freshest, crispest crust with any and all fresh toppings-beer and local wine are featured
west of the poconos you are so right.a chef that lived in chicago nyc sf and now here I agree with ya 100% and bite girl I agree with you also all this semantics about pizza it’s za for christ’s sakes.
Oh, semantics semantics. So, okay…if we’re gonna break it down here’s my take. What you’re describing is what is often called St. Louis style pizza. I grew up there and it is very thin and crispy, topped with provel cheese. If you’re a midwesterner, you’re well acquainted with Imo’s.
I also spent about a year living and working in downtown Chicago, where the deep dish is a “signature” style of pizza. There are clearly other kinds, but Chicago owns the deep dish. Can you say Uno’s and Dues? Like eating sourdough outside of SF, you really can’t get deep dish anywhere but Chicago. I worked in the courthouse, and there was a pizzeria next door with the absolute best deep dish I’ve ever had. Buttery, flaky crust; tart tomato sauce and salty, gooey cheese.
Good point. I may have been a little broad in my categorizations. But baby, I did my time on Lake Shore Drive, too.
My favorite pizza in San Francisco is Pizza Delfina. North of the golden gate there are quite a few very good pizzas. The classic style from italy is neapolitan pizza which is Delfina, A16, Picco in larkspur, Bovolo and Scopa in Healdsburg. I love every one of them. Still not a Rosso fan. Something is off in their recipe. For the American-ized heavy cheese and toppings there are two excellent choices, Mulberry Street in San Rafael is outstanding and a notch below is North beach pizza in SF. Curious to try 707 soon.
The pizza at Union Hotel Pizza and Pasta in the G&G Shopping Center is the best pizza, in my and my husband’s opinion.
Can’t believe that Mary’s is even being mentioned here. A disgrace and embarrassment to pizza, that place is.
Your article states, “Serve a New Yorker a puffy, doughy slice with Gorganzola and you’re likely to end up wearing it as a hat. Ditto thin crust in Chicago…” —ABSOLUTELY DEAD WRONG! Has the author ever actually visited Chicago? Being a Chicago native I can tell you that most pizza made and enjoyed in the Windy City is thin-crusted. It’s flat, crisp and yet deliciously chewy, and the round pies are typically cut into squares. Deep dish, so-called “Chicago” pizza has only been around since WWII.
CostCo’s pizza . . . are you kidding me?
even for a hangover pizza that sounds bad!
best hangover pizza and damn good NYC slice : Mombo’s [Za in SF]
Neapolitan pizza: Rosso Pizzeria [ Pizza delfino or A16 in SF ]
Ca pizza : Peter Lowell’s [ flat bread pizza at NOPA in SF ]
YO, forget about it . . .
Maybe we can get one of these in town. Pizza in a Cone! I’d give it a try.
http://www.conepizza.com.br
For inexpensive and tasty, I like CostCo’s pizza. You only have three choices, but for feeding a large group it’s great! Or even a small group and have leftovers.
The crust is tasty. (I agree that the crust can make or break a pizza)
Russian River Brewing makes some solid pizza. The Mikey, New Yorker, and Sicilian are delicious. My second favorite pizza in town after NYPie.
I think anyone traveling to or through Monmouth, Illinois should check out the venerable Italian Village.
Buddy’s in Sebastopol makes a top notch pizza.
The Red Grape? I went there this weekend for the first time and thought it dreadful. Bland pizza crust and toppings. No flavor. Not to mention awful service, and the bruchetta tasted like canned tomatoes-again with absolutely no flavor. I will never go back.
It is great to hear about all of the places that serve up a great pie but I did want to mention for those people going to Lake Tahoe and wondering where they can get themselves a really good piece….just above the “Y” junction at the entrance to South Lake Tahoe coming in on the left hand side is Lake Tahoe Pizza….it is the favorites favorite and for a very good reason….give it a try but be prepared to wait for a table…..you won’t be disappointed
You forgot Pinky’s & New York Pizza in Petaluma and north of Geyserville (yes, it’s still in Sonoma County) Cloverdale has Papa’s Pizza Cafe
Bricks in Petaluma. Awesome pizza at a hidden away spot with full bar and great staff. And for the homemade, TJ’s dough if you don’t make your own.