Deep-dish pizza stuffed with spinach and mushrooms, topped with artichokes and black olives at Zachary’s Chicago Pizza in Pleasant Hill. (Dan Honda/Bay Area Newsgroup)
Even before we featured cool ‘niche pizza’ parlors, i.e. pizza places topped with chicken curry, and kid-friendly spots serving grown-up craft beer, we wanted our readers to know their favourites. I knew you would sometimes comment loudly about So when you read these recommendations, imagine starting with the incredulous “Did I drop this off your list?!”
Here’s a roundup of places to try, sent in by our pizza-passionate readers.
Toto’s Restaurant & Pizzeria (San Bruno, Belmont, San Francisco): This Neapolitan classic from the Spadarella family dates back to the post-war period between Brooklyn and SF in 1932. San Jose reader Mike Sremmur is a longtime fan. “When Toto’s San Bruno opened in 1972, a friend from high school and I walked in with an early lunch and ordered either No. 2 (salami, mushrooms, sausage) or No. 3 (pepperoni, mushrooms, sausage). For the next 50 years, our family gatherings often meant dining at Toto’s or pizza delivered to our home. They are hand-baked and the quality and taste are the same.”
Melo’s Pizza & Pasta (Pleasant Hill, Brentwood, Livermore, Danville, Walnut Creek): “It’s just an absolute classic,” said reader Michael Moniz. “Best crust. Their west coast combo (ham, salami, linguine, mushrooms, olives) has been a staple in my family for over 40 years, when most of the cooks and waiters were students in my father’s class. ” Melo’s is a classic restaurant with Calabrese roots. The Pleasant Hill store he opened in 1971.
Related: 12 Great Bay Area Pizza Places — And 12 Reasons To Eat There
Cicero’s Pizza (San Jose): This pizzeria has been in business since 1968 and is “highly recommended” by Charles White of Los Gatos. “We’ve been going to Cicero’s for over 30 years, including two location changes.”・Stevens Creek and current venue in West San Jose near Cupertino. “A thin, spiced crust is the best. Our favorites are the berry buster (Italian sausage, pepperoni, salami, mushrooms, olives, peppers, onions, cheese) and the sausage, mushrooms and fresh tomatoes.”
Spin the fabric (Auckland): Amy Dryden invites readers to check out nearby places. “Thin crusts carefully hand-rolled by owner Jeff. Great toppings from classic pepperoni to brussels sprouts, bacon, prosciutto and arugula. You can’t go wrong. Pair rosemary wings with a Caesar salad and enjoy on the outdoor patio.” Please sit down.”
Vesta (Redwood City): Redwood City’s Charlene Moran wrote, “Vesta is our go-to place for consistently delicious and creative pizza,” with favorites being carbonara (mascarpone, mozzarella, farm eggs, apple wood smoked bacon), mushroom white pizza (sautéed). mushrooms, thyme, goat cheese, truffle oil), and sausage and honey. “This restaurant draws people from all over the peninsula. Once you’ve tasted it, you’ll understand why.”
Bread Coast Pizza (Walnut Creek): The creativity of the husband-and-wife chefs here (yes, Pancoast is their last name) is particularly true to loyalty like Walnut Creek’s Ken Halbrecht, who favors Highway 80 combinations (warm Italian sausage, basil pesto, roasted mushrooms, fontina). attractive customers. . Special menus often feature toppings such as truffles, fresh corn, manchego cheese and Hungarian goat horn pepper. But it all matters to New York City native Deborah Burstyn of Walnut Creek. “If you don’t have to hold the slice with both hands to keep it from tipping or dripping, it’s not pizza,” she says.
Zachary’s Chicago Pizza (Oakland, Berkeley, Pleasant Hill, Pleasanton): Chris Crader lives in Los Altos, but “still makes the 45-minute drive each way every two months to eat at Zachary’s and take leftovers home. Sure, super. Deep dish pizza may not be for everyone, but the pizza is very good.Carne or BBQ chicken is my favourite.I’m the type of person who eats meat on pizza.Barbecue sauce on tomato sauce. It’s spirally wrapped in a nice spiral, and it’s so beautiful and so delicious!” Lucy Grijalva of Benicia calls herself a “pizza traditionalist” and her staple pie is Zachary’s.・Special (Italian sausage, peppers, onions, mushrooms, mozzarella) or spinach and mushrooms. “Why it’s so good: fresh ingredients, great flavors, beautiful textures.”
Bibo’s NY Pizza (San Jose): Would you like to taste the “goodness of New York”? San Jose reader AJ Strong recommends Vivo’s Italian his slices of pepperoni, salami, shredded sausage and fresh basil. “Their shredded sausages and fresh basil taste like you’re in Manhattan. Another thing that makes Bibo’s slices perfect is that the crust doesn’t drip when folded.” Whole pies and slices are also baked at the Littlest Little Italy food hall in the historic district.
Mission Pizza & Pub (Fremont): Fremont’s Ken Jacobsen said, “My favorite pizza parlor, Fremont’s Mission Pizza, has become one of It’s always busy and crowded,” he wrote. “In my opinion, a great pizza has a spicy sauce (garlic sauce is available as an option), is easy to pick up without breaking, but doesn’t have a lot of bread and is chewy. We’re looking for innovative combinations like cashew chicken and masala pizza.” Reader Gerald Rutgling talks about food, beer and music, noting that the pizza and calzone are “full of fresh ingredients.” pointed out that
Jtown Pizza Co. (San Jose): San Jose’s Jenny Padgett raves about everything at this pizza, pasta and sandwich gem housed in a historic Japantown building. “Great employees! Great beer. Great backyard patio. Tailor-made combo (pepperoni, sausage, peppers, red onions, black olives, mushrooms). And we eat pizza.” I wouldn’t even consider going anywhere else!”
Joya Pizza (Berkeley): Shoshana Finacom calls it her favorite old school NY pizza. “They use the best ingredients, just the right amount of dough, thin crust and just the right amount of browning,” she says. “The trek to North Berkeley and the price is well worth it.”
Amici’s East Coast Pizzeria (9 restaurants, 3 cloud kitchens): “I moved to California from Boston 44 years ago, and of course I love pizza. We’ve enjoyed Amici’s as long as it’s been open,” writes Stephen Crave of San Mateo. . His favorite is the Margherita. Reader Ken loves Amici’s thin crust pies, especially those topped with eggplant.
Outta Sight Pizza (San Francisco): A reader named Lil Mike Marzke said the “low-key” store revolutionized the tenderloin pizza scene and changed his life. “Some of the nine or so varieties incorporate seasonal ingredients such as asparagus and lemon zest, while others are vegan. Topped and drizzled with shredded Sonoma Dry Jack, slices of rich “ruby” vodka are submerged in luscious layers of deep red tomato gravy and islands of melted buffalo mozzarella. ”
