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Pie Oh My! 25+ Best Pizzas

Any way you slice it, pizza is always a crowd-pleaser. But not all pies are created equal. Whether you prefer deep-dish, Neapolitan, tavern-style, or something in between, our region delivers. Here are the top spots to snag an award-winning slice.

Chicago-Style Deep Dish Pepperoni; Photo by Taylor Gillespie © stylemediagroup


Rosati’s boasts authentic Chicago-style pizza with a buttery crust, mounds of mozzarella, and chunky tomato sauce. Mouth watering much? They’ve also got thin crust, double dough (with unique hand-rolled edges), and gluten-free options, making Rosati’s a pro in the pizza-making arena. Whether it’s a classic combo of gourmet Italian sausage, pepperoni, mushrooms, onions, bell peppers, and black olives; or a simple white pizza (olive oil, garlic, sautéed spinach, and tomatoes), you can’t go wrong with any of their toppings or bases.
MUST-TRY PIE: Chicago-Style Deep Dish Pepperoni (marinara, mozzarella, and pepperoni)
5140 Foothills Boulevard, Suite 110, Roseville, 916-797-7492,

Bacon Cheeseburger


It’s all in the name at Danette's Brick Oven Pub—one of Placerville’s most popular locales. The owner, Danette, serves brick-oven pies (along with a lengthy list of other foodie favorites) in a pub-like setting (think 30+ taps and plenty of TVs) that screams small-town charm. The thin, hand-rolled-to-order crusts serve as the perfect vessel for whatever sauce you select (marinara, pesto, BBQ, asiago cream, or buffalo), melty mozzarella, and an array of over-the-top toppings. Pair it with a pint and let the good times roll.
MUST-TRY PIE: Bacon Cheeseburger (Dijon, marinara, seasoned ground beef, red onions, diced pickles, bacon, tomatoes, homemade Thousand Island dressing)
2875 Ray Lawyer Drive, Placerville, 530-622-7420,

Deep-Dish Abe Froman


A flaky, buttery crust holding thick layers of mozz and hand-crushed chunky tomato sauce await when you order one of the deep-dish pies at Sacramento-area staple Chicago Fire. With a cook time of approximately 40 minutes, rest assured it’s (well) worth the wait. One bite (yes, a knife and fork will be needed!), and you’ll see exactly what we mean. For those wanting something lighter, you’re in luck; Chi Fi, as its affectionally known, also offers thin, gluten-free, and cauliflower crusts.
MUST-TRY PIE: Deep-Dish Abe Froman (marinara, Wisconsin mozzarella, and Italian sausage)
500 North Sunrise Avenue, Roseville, 916-771-2020; 310 Palladio Parkway, Folsom, 916-984-0140,
*Additional locations in Sacramento and Elk Grove

Brisket; Photo by Taylor Gillespie © stylemediagroup


New to town, Pizza Boyz offers unusually large (no “small” pies here—only medium, large, and XL) specialty pizzas like their famous brisket, carne asada, Caribbean jerk, and cheeseburger options. They also serve more traditional toppings like garden veggie, buffalo ranch, and garlic chicken. Plentiful pizzas aside, they make killer wings with chicken tikka, spicy BBQ, and mango habanero sauces, among others. Taste buds will be tantalized, and appetites appeased at this Citrus Heights hotspot.
MUST-TRY PIE: Brisket (spicy BBQ sauce, slow-cooked signature brisket, mozzarella, and red onions)
7829 Sunrise Boulevard, Citrus Heights, 916-725-02200

Roasted Butternut Bacon; Photo by Taylor Gillespie © stylemediagroup


“Modern dishes that capture the flavors of the season” is the tagline of Heyday Café. And while we adore all their appetizers, entrées, and fine wines, sometimes a well-made pizza sounds equally enticing. At Heyday, said pies come with eclectic toppings (like Vancouver Island salmon with garlic cream sauce and fresh dill), along with all the classics (pepperoni and garden-fresh veggies), perfectly placed atop a chewy crust with just enough char and cheesy goodness. Pair it with a salad (they have seven to select from) and save room for the daily-made molasses gingerbread cake.  
MUST-TRY PIE: Roasted Butternut Bacon (EVOO, roasted butternut squash, sautéed spinach, applewood smoked bacon, goat cheese, caramelized onions, and toasted almonds)
325 Main Street, Placerville, 530-626-9700,

1/2 Portobello Mushroom Bacon


A taste of Naples in small-town Placerville can be yours, thanks to Bene! Ristorante Italiano. Since 2014 they’ve been bringing their casual-gourmet, Neapolitan-style pizzas to hungry patrons who can’t get enough—of both the food and lively ambiance. Whatever pie you pick, expect world-famous mozzarella di buffala imported from Naples, lovingly made dough crafted using Italian Caputo flour, ribbons of fragrantly fresh basil, and quality-you-can-taste EVOO. In other words, there’s no cutting corners at this Main Street mainstay.
MUST-TRY PIE: 1/2 Portobello Mushroom Bacon (tomato sauce, mozzarella, sliced portobello mushrooms, hickory smoked bacon) & 1/2 Combination (tomato sauce, mozzarella, salami, pepperoni, Italian sausage, mushrooms, olives, onions, and bell peppers)
423 Main Street, Placerville, 530-303-3415,

Sweet Pig


Escape to Italy at The Place, a small and quaint restaurant whose intimate ambiance is as authentic as their unforgettable fare. Although all the house-made entrées are worth digging into, the pizzas are undeniably delicious. Whether you opt for a slice of the square, spongy-on-the-inside, crispy-on-the-out Sicilian-style pie (only available in Placerville) or the handmade Neapolitan-style dough (fermented for 24 hours then baked in a 100% wood-fired oven at 700 degrees), you’re in for a treat. Toppings are high-quality and well-thought-out, ensuring bliss in every bite.
MUST-TRY PIE: Sweet Pig (red sauce, house-made sausage, bacon, prosciutto, pineapple fig jam, provolone, and house-made mozzarella)
221 Vernon Street, Roseville, 916-742-5447; 2530 Pleasant Valley Road, Placerville, 530-621-1680,

Belly Bomber


Thriving since 1985, Pizzeria Classico is a locally and family-owned business that truly lives up to its name. With their classic booths and checkered wall design, the atmosphere invites you to take a seat with friends and family and enjoy some quality time over quality food. Before your main meal, order the garlic chips, which have been one of their staples since the start. The true standout, however, is their Chicago-style pizzas that range from hand-tossed and stuffed to deep-dish—all crafted from handmade dough.
MUST-TRY-PIE: Belly Bomber (marinara, mozzarella, Canadian bacon, pepperoni, meatballs, bacon crumbles,  and Italian sausage)
702 Sutter Street, Suite A, Folsom, 916-351-1430,

Spicy Hawaiian


Locally sourced ingredients are always appealing, but when it comes to pizza, imported ingredients are equally (if not more) acceptable. At Apple Barrel Pizza, their cheese comes from one of the oldest dairy farms in California, but the crushed tomatoes used in their robust sauce are fresh from Italy, ensuring utmost authenticity. Mixed with the family’s generations-old dough recipe with secret herbs and subtle flavors—a bread that bakes up to be light, airy, and distinctly different—you’re in for a mouthwatering meal…especially when you end it with one of their homemade desserts.
MUST-TRY PIE: Spicy Hawaiian (marinara, mozzarella, Canadian bacon, pepperoni, pineapple, bacon, and tri-colored jalapeños)
3600 Carson Road, Suite C, Camino, 530-644-6000,

Chicken Garlic Supreme


Classic pizza parlors can be hard to come by. Luckily, places like Pizza Plus still exist. A staple since 1993 with a heart for helping the community, they also make some seriously scrumptious pies featuring cured meats, fresh veggies, and hand-shredded cheese atop crust (gluten-free available, too) that’s not too thin or too thick. As Robert H. says, “The employees are friendly, prices reasonable, and the pizza is delicious.” What’s not to love?
MUST-TRY PIE: Chicken Garlic Supreme (white garlic sauce, chicken, mushrooms, green peppers, tomatoes, and artichokes)
4615 Missouri Flat Road, Suite 12, Placerville, 530-626-9200,

Boulevard 41; Photo by Taylor Gillespie © stylemediagroup


With a spacious outdoor patio, an array of games, and 41 beers and wines on tap, Boulevard 41 serves as an excellent spot for friends, family, and furry friends, too! Inside, you’ll find a unique wall with an assortment of 41 taps, ranging from local wines to handcrafted beers to refreshing ciders. From there, you can serve yourself and enjoy one of their signature pizzas—wood-fired and thin crust, to be specific.
MUST-TRY-PIE: Boulevard 41 (mozzarella, goat cheese, pancetta, prosciutto; garnished with arugula and fig jam with a drizzle of olive oil)
4364 Town Center Boulevard, Suite 134, El Dorado Hills, 916-235-2337,

Chicken Tikka Masala


Are you a fan of flavor-packed Indian fare and cheesy, carb-loaded pizzas? If so, Chicago’s Pizza with a Twist (Pizza Twist) will become a new favorite. Family-owned, with a handful of locations in the area, their focus is on Indian-style pizzas made with high-quality, creative toppings (think Butter Chicken, Tandoori Chicken, and Bombay Garlic Paneer). Traditional pies are also on the menu, in addition to gluten-free and cauliflower crusts and vegan meats, sauces, and cheese. There really is something to satisfy everyone at this popular pizzeria chain.  
MUST-TRY PIE: Chicken Tikka Masala (tikka sauce, tikka chicken, mozzarella, mushrooms, red onions, bell peppers, garlic, ginger, fresh cilantro, and green chilies)
1750 Prairie City Road, Suite 140, Folsom, 916-970-9900; 8300 Sierra College Boulevard, Roseville, 916-791-0102; 7441 Foothills Boulevard, Suite 170, Roseville, 916- 780-6100,

White Pizza


What do Danny DeVito, John Rambo, and Tony Soprano have in common? They all feature in Celestino’s NY Pizza & Pasta’s menu! This authentic NY-style pizzeria packs on the flavor with quality meats, generous toppings, and fantastic flavors. They also have mouthwatering entrées like eggplant parm, baked ziti, and carbonara—not to mention NY cheesecake, tiramisu, and cannoli, rounding out that quintessential American-Italian dining experience.
MUST-TRY PIE: White Pizza (olive oil, ricotta, and garlic)
6160 Stanford Ranch Road, Suite 900, Rocklin, 916-771-8600,

Dessert; Photo by Taylor Gillespie © stylemediagroup


Old Town Pizza is popular for its award-winning pizzas, rotating wine and beer, children’s arcade, and friendly, fun environs—including the outdoor pavilion at Gold Country Fairgrounds in Auburn that boasts live music. You’ll be spoiled for choice with their prized pizzas (including gluten-free cauliflower crusts), salads, wings, subs, and more. Whether it’s the mouthwatering Miner (pepperoni, sausage, linguica, and bacon) or the glorious Gunfighter’s Pesto (pesto, tomato, fresh basil, garlic, and feta) you’ll find yourself wolfing down pies quicker than you can say “Old Town Pizza is oh-so-good!”
MUST-TRY PIE: Dessert (pizza dough covered in cinnamon streusel and vanilla icing)
150 Sacramento Street, Auburn, 530-888-7600; 1273 High Street, Auburn, 530-852-3778; 599 Lincoln Boulevard, Lincoln, 916-645-7677; 120 Church Street, Roseville, 916-668-7655,

Chicken Caesar Salad


Hand-made brick-oven pizzas with primo mozzarella cheese scream sophistication at Campelli’s Pizza. On perusing the menu, you’ll find fun apps, too, like pepperoni roll-ups (kind of like pizza sushi) and Campelli’s crispers (cheesy handhelds that kids seem to love). But back to the pizza. This family-owned, family-friendly joint piles on the toppings to the point where you can’t see the base anymore! That deserves a perfect score in and of itself. They’ve also got board games and TVs and an overall welcoming vibe that’s hard to beat.
MUST-TRY PIE: Chicken Caesar Salad (creamy Caesar dressing, mozzarella, parmesan, herb chicken, bacon; topped with lettuce tossed in Caesar dressing and parmesan)
7480 Foothills Boulevard, Roseville, 916-784-8440; 1805 Cirby Way, Roseville, 916-786-9000,

BarBQ Chicken


If you’re looking to cut carbs but still enjoy the ooey gooey goodness of pizza, then Marco’s Pizza is the place to be. Their pizza bowls start with the parlor’s signature sauce and three-cheese blend and are then topped with whatever meats or veggies you fancy before getting baked till warm and bubbly. Finished with a “crust topper,” like garlic butter, parmesan, or Roma seasoning, it’s a build-your-own bite you won’t be able to get enough of. But if bread is part of your diet, fret not: They have four styles of crust to pick from (original, thick, lite, or thin)—all fresh-baked and equally delicious.
MUST-TRY PIE: BarBQ Chicken (signature sauce, three-cheese blend, grilled chicken, bacon, and onions; topped with BBQ sauce)
25004 Blue Ravine Road, Suite 119, Folsom, 916-790-3555,

NY Garlic Artichoke; Photo by Taylor Gillespie © stylemediagroup


Take a break from your hectic “New York minute” life and head over to New York Pizza for a slice of the good stuff. Whether it’s a simple pepperoni or a more indulgent meat lover’s pizza, dive into some of the best NY-style pie in town. They even serve California-style thin crust and Chicago-style thick crust to please other pizza palates with out-of-the-ordinary toppings like gyro and taco. With umpteen daily, family, and lunch specials, you’ll find yourself flocking here at all hours of the day to get your fix.
MUST-TRY PIE: NY Garlic Artichoke (creamy garlic or pesto sauce, artichoke hearts, green peppers, red onions, mushrooms, olives, tomatoes, cheddar, parmesan, Romano, and mozzarella)
699 Washington Boulevard, Roseville, 916-786-5151,



Il Pizzaiolo was built on the premise that good pizza should never be expensive. It was, after all, considered “peasant food” in Italy. One pizza-making educational trip to Italy later and this family-owned joint was cranking out Naples-style wood-fired pizzas that got everyone talking. Whether it’s pizze rosse (pizza with crushed tomatoes) or pizze bianche (no crushed tomatoes) you’ll get a perfectly cooked pizza every time (cooked at 800 degrees for two minutes). You’ll even get a taste of the seasons with mandarins, figs, and heirloom cherry tomatoes debuting on their pizzas at different times of the year.
MUST-TRY PIE: Campania (apple, bacon, red onion, fresh mozzarella, and EVOO)
3640 Taylor Road, Loomis, 916-672-6556,

Chipotle Chicken; Photo by Taylor Gillespie © stylemediagroup


With fresh dough made daily, halal options, and specialty sauces, California Express Pizza is winning at the pizza game. Fusion pizzas (chicken tikka, Mediterranean, halal meat lovers), gourmet pizzas (Texas BBQ chicken, artichoke fiesta, buffalo chicken), and even dessert pizzas (cookie and brownie) await you here. Every pie is always cooked to perfection and there’s no skimping on toppings—leaving little or nothing to complain about!
MUST-TRY PIE: Chipotle Chicken (creamy garlic sauce, mozzarella, signature spicy chicken, red onions, tomatoes, jalapeños, and chipotle sauce)
1950 Douglas Boulevard, Suite A5, Roseville, 916-788-4444,

Smokey BBQ Chicken


With pizza in their name—and glowing reviews to boot—you know the pies at Wally's Pizza Bar are something special. A blend of mozzarella, fontina, shaved parmesan, and provolone atop all their offerings ensure plenty of cheesy goodness, while a range of sauces (garlic butter, white garlic cream, BBQ, Thai curry, margherita, pesto, and marinara) keep the pizza party interesting. But it’s their fresh, never frozen Truckee Sourdough crust (a gluten-free dough is also available)—crafted from flour, water, salt, and a little sugar—that makes the slice extra nice.
MUST-TRY PIE: Smokey BBQ Chicken (hickory BBQ sauce, four-cheese blend including creamy smoked gouda, oven-roasted chicken, crispy bacon, sliced red onions, and fresh cilantro)
4079 Cameron Park Drive, Cameron Park, 530-677-5205,



Local chain Selland’s Market-Café is a fan favorite for good reason. Reasonably priced food (plus beer and a full-service wine shop) made with high-quality, locally sourced ingredients in convivial environs mean it’s perfect for families, friends, and couples alike. Though the soups, sandwiches, and burgers are all praiseworthy, their wood-fired pizzas can’t be overlooked. House-made dough (gluten-free crust is also available) is topped with tomato coulis and mouthwatering ingredient combos (chicken, mozz, parmesan, bacon, jalapenos, arugula, béchamel, and goat cheese anyone?) that aren’t found at run-of-the-mill pizza parlors. Perfect for sharing alongside a veggie-packed salad and before indulging in one, or more, of their delectable desserts, there’s no going home hungry here.
MUST-TRY PIE: Pepperoni (tomato coulis, mozzarella, parmesan, pepperoni, and fresh basil)
4370 Town Center Boulevard, Suite 100, El Dorado Hills, 916-932-5025; 5340 H Street, Sacramento, 916-736-3333; 915 Broadway, Sacramento, 916-732-3390,

Palak Paneer


With a name like Curry Pizza House, you know the pizzas here are going to be anything but boring. Craft curry pizzas like chicken masala, chili paneer, and aloo chaat are a feast for the senses—and that’s putting it mildly. They’ve also got classic offerings and intriguing small plates with an Indian twist like baked masala chips (French fries), desi pesto spicy sticks, and house garlic sticks (cheesy garlic bread)—proving that variety, and actual spice, are indeed the spice of life.    
MUST-TRY PIE: Palak Paneer (pesto, spinach, red onions, masala paneer, green chilis, ginger, garlic, and mozzarella)
3984 Douglas Boulevard, Suite 140, Roseville, 916-755-6400,

Mediterranean Gourmet; Photo by Taylor Gillespie © stylemediagroup


Steve’s Pizza harkens back to 1978. Since then, the local chain has continued to get better with age. Not only have they perfected the art of pizza-making, but they’re committed to helping the community and earning patrons’ respect by serving quality food and craft brews with a side of friendly service. Whether you stop by for one of their lunch specials, an order of wings, trip through the salad bar, or a popular pie—like their namesake “The Steve”—you’ll leave satisfied…and planning a prompt return!
MUST-TRY PIE: Mediterranean Gourmet (marinara or pesto, spinach, sliced Greek peppers, red onions, black olives, feta, Roma tomatoes, and fresh oregano)
1840 Prairie City Road, Suite 100, Folsom, 916-461-1500,; 3941 Park Drive, Suite 100, El Dorado Hills, 916-939-2100,

1/2 Meat Lovers; Photo by Taylor Gillespie © stylemediagroup


Have you ever been disappointed by how quickly your pizza disappears? There’s no danger of that happening at Village Pizza & Café since their mammoth-sized, 28-inch pizzas are enough to “feed the village” or one very, very hungry person, aka you. Ridiculously large pizzas aside, they also offer pizza by the slice (a rarity) and killer calzones.
MUST-TRY PIE: 1/2 Meat Lovers (marinara, mozzarella, pepperoni, salami, ham, sausage, and linguica) & 1/2 Veggie Supreme (marinara, mozzarella, mushrooms, black olives, tomatoes, onions, bell peppers, and garlic)
8128 Auburn Boulevard, Citrus Heights, 916-222-2202,

Sausage & Pepperoni


Family-owned and run, Visconti’s Ristorante is an excellent choice when looking to grab a slice. With fresh ingredients and hand-tossed dough that’s prepared daily, (thin crust is also available), you can't go wrong!! To keep the flavor of their pizzas pure, Visconti’s uses a stone oven, cooking the pies evenly without adding any charcoal or smoky flavors. And if you’re thirsty, fret not. They offer a wide variety of beverages, from beer and wine to specialty cocktails that will have you buzzing for more!
MUST-TRY-PIE: Sausage & Pepperoni (fresh tomato sauce, mozzarella, thick pepperoni, and Italian sausage)
2700 East Bidwell Street, Suite 700, Folsom, 916-863-5181,

Bedrock BBQ Chicken


Thin is in! Especially when we’re talking about the praise-worthy pies at Gold Pan Pizzeria. Combining a classic NY-style recipe with the owner’s own twist, each pizza—made with dough that’s handmade, hand-tossed, and proofed on-site—is baked on stone in an old school Bakers Pride oven. The whole-milk mozzarella, signature red sauce, and basil take even the plainest of pies from drab to fab.
MUST-TRY PIE: Bedrock BBQ Chicken (BBQ sauce, mozzarella, grilled garlic chicken, onions, bacon, and pineapple)
4131 South Shingle Road, Suite 10, Shingle Springs, 530-676-7437,

Fig ‘n’ Pig


How can you go wrong with San Marzano tomatoes, 00 Flour, and pizza-making chops that come straight from Italy? You can’t. Which is why Flour Dust Pizza Company is so unique. Their Italian sausage, pesto, and of course, tomato sauce, are all made in-house, and they even offer gluten-free crusts. Sink your teeth into the cheesy Ali’s Special (mozzarella, basil, ricotta, parmesan, goat cheese, crushed pistachios, red onions, and habanero honey) or try one of their seasonal specials with the finest and freshest of toppings (asparagus in spring, garden veggies in summer, persimmons in fall, truffles in winter). Whichever path you choose, you’ll be plenty pleased.
MUST-TRY PIE: Fig ‘n’ Pig (fresh figs, mozzarella, basil, prosciutto, burrata, parmesan, and habanero honey)
5080 Foothills Boulevard, Suite 5, Roseville, 916-773-5080,



Via Romano Vineyards—located in Camino's picture-perfect Apple Hill—hosts “Pizza on the Patio” during the summer and fall months where, in addition to live music and Italian-style wines (and beer from Solid Ground Brewing!), they serve up wood-fired pizzas using dough from Farmer's Delicatessen (a gluten-free crust is also available), fresh herbs from their garden, and other high-quality ingredients. The winery’s owners, John and Leanne, are some of the kindest vintners in the area, and their passion for pizza is evident in every bite.
MUST-TRY PIE: Margherita (homemade red sauce, fresh mozzarella, and basil)
3400 Carson Court, Placerville, 530-269-9463,

Tandoori Chicken Pizza; Photo by Dante Fontana © stylemediagroup


Craving the cuisine of India and Italy? Well, you can find both at Sacramento Pizza Company. At this family-owned restaurant, you’ll instantly taste the care and creativity put into each of their pies. Owner Nelish Patel and his mother, Nalini, combine tandoori chicken—a traditional Indian dish—with pizza to create the perfect blend of Indian-American food. And when you’re finished with your slice, make sure to grab a sweet treat from their selection of Gunther’s Ice Cream!
MUST-TRY-PIE: Tandoori Chicken Pizza (basil pesto, mozzarella, grilled chicken, red and green onions; garnished with cilantro, garlic, freshly squeezed lemon juice, and homemade tandoori sauce)
2700 East Bidwell, Suite 500, Folsom, 916-673-9754,


The Associazione Verace Pizza Napoletana (True Neapolitan Pizza Association) is a nonprofit founded in 1984 with headquarters in Naples, Italy, that aims to promote traditional Neapolitan pizza.

The pizza restaurant industry in the U.S. is worth $37 billion.

The world's longest pizza was made in Fontana, California, in 2017 and measured 6,333 feet 3 1/2 inches

13% of the U.S. population consumes pizza on any given day.

The first pizzeria in the U.S., Lombardi's, opened in New York City's Little Italy in 1905.


Even though ordering pizza out is easy and appeasing, the satisfaction of making your own pie can be equally fun. Put your cooking skills to the test—and invite your nearest and dearest over—by making the recipe that follows.

California Pizza


Recipe submitted by Josh Bendick, co-winemaker at Holly's Hill Vineyards, 3680 Leisure Lane, Placerville, 530-344-0227,
Note: Josh's pizzas are available at the winery's occasional "Pop-Up Pizza Lunch" events; visit or follow them on Instagram @hollyshill for upcoming dates and details.
•    2 tbsp. olive oil + 1 tbsp., reserved
•    1 tbsp. red wine vinegar
•    1 garlic clove, minced
•    1 pizza dough ball (recipe follows)
•    1 lb. boneless, skinless chicken thighs, grilled and chopped
•    Mozzarella cheese, shredded
•    10 oz. cherry tomatoes, quartered
•    1/4 red onion, diced finely
•    Fresh thyme, chopped
•    Balsamic glaze
•    Salt

Whisk first three ingredients in a small bowl. Roll out pizza dough on lightly floured surface and brush olive oil mixture on top, leaving a 1-inch border. Top with chicken and mozzarella, keeping a 1-inch border. Cook in pizza oven at 750° or a 500° conventional oven until crust is golden brown. Cut the pizza and top with tomatoes, onions, and thyme. Drizzle with reserved olive oil and balsamic glaze and season with salt to taste.

•    1 ½ cups flour                                                         
•    1 tsp. kosher salt
•    1 tbsp. dry active yeast                                            
•    ¾ cup warm water                                                            
•    ½ tsp. olive oil             
Put first three ingredients in a food processor. Turn on and slowly add water until the dough forms a ball without being sticky (a little less or more, as needed). Process for 1 minute. Form dough into a ball and coat with olive oil to keep it from drying out. Cover and let rest for about 30 minutes. Note: Dough rolls out to approximately 15” and can be made up to a day ahead but should be kept covered with plastic in the refrigerator.


by Tara Mendanha, Bella Nolen, & Megan Wiskus

Rosatis photo by Taylor Gillespie © stylemediagroup. Bene! Ristorante Italiano photo by Karen Schmautz, Heyday Café and Pizza Boyz photos by Taylor Gillespie © stylemediagroup. Boulevard 41 photo by Taylor Gillespie © stylemediagroup. Old Town Pizza photo by Taylor Gillespie © stylemediagroup. New York Pizza and California Express Pizza  photos by Taylor Gillespie © stylemediagroup. Wally's Pizza Bar photo by Dante Fontana © stylemediagroup. Selland's Market-Café photo courtesy of Selland's Market-Café. Steve's Pizza photo by Taylor Gillespie © stylemediagroup. Curry PIzza House photo courtesy of Curry Pizza House. Village PIzza & Café photo by Taylor Gillespie © stylemediagroup. Via Romano photo by Mikey Corey. Sacramento Pizza Company photo by Dante Fontana © stylemediagroup. Other photos courtesy of their respective companies or organizations.

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