Sometimes Hollywood predicts the future and gets it right, like when 2001: A Space Odyssey predicted the International Space Station way back in 1968. But sometimes they whiff: Back to the Future II predicted that in 2015 we would all be buying dehydrated pizzas and rehydrating them with in-home hydrators. (To quote Randy Jackson: “That’ll be a ‘no’ from us, dawg.”) Thankfully, America continues to love pizza in its natural (hydrated) form. Here, we share 26 of our favorite local spots to grab a slice. Grab a handful of napkins, a fistful of parmesan and red pepper flake packets, and let’s dig in! 

Great Chicago Fire at Chicago Fire

Deep-dish pizza might be “touristy” for Chicagoans—but on the West Coast we love pies designed like above-ground swimming pools (in a good way). Chicago Fire Pizza is the go-to for deep-dish deliciousness, but don’t sleep on their thin crust either: a super thin, super tasty, cracker-style crust. 

ORDER THIS: The spicy Great Chicago Fire, deep-dish style, with Italian beef, spicy sausage, giardiniera peppers, and habanero sauce on request; or the Pesto Chicken, thin-crust style, with grilled chicken, fresh tomatoes, garlic, red onions, artichokes, pesto cream sauce, and pesto drizzle. 500 North Sunrise Avenue, Roseville, 916-771-2020; 310 Palladio Parkway, Folsom, 916-771-2020, 916-984-0140, chicagofire.com 

Belly Bomber at Pizzeria Classico

A mainstay of Historic Folsom since 1985, Pizzeria Classico has been keeping it classic for almost 40 years; is it any wonder that they’re still the local favorite? From thin crust to stuffed double crust, deep dish to hand-tossed, the fan-favorites are wall to wall, which means good news for all of us: There’s no such thing as a bad decision here! 

ORDER THIS: Belly up to the Belly Bomber—an all-meat, deep-dish style pie with Canadian bacon, pepperoni, meatballs, salami, Italian sausage, and crumbled bacon (mmm…double bacon); or go to town on a Classico Supreme: hand-tossed dough loaded with Italian sausage, pepperoni, black olives, onions, tomatoes, green bell peppers, and mushrooms. 702 Sutter Street, Folsom, 916-351-1430, pizzeriaclassico.com

Caboose at Old Town Pizza

With three locations, Old Town Pizza is committed to giving the people what they want: great pizza, craft beers on tap, and rooftop patios (in Auburn and Lincoln). Pizza and beer on the roof: it’s not just for heshers anymore! Heck yes, sign us up! 

ORDER THIS: Caboose (Mother Lode in Auburn) is Old Town’s take on a combo pizza featuring pepperoni, sausage, linguica, salami, mushrooms, yellow onions, and black olives; and the popular Choo Choo Chicken (Doc’s Chicken in Auburn) with creamy white garlic sauce, chicken breast, garlic, mushrooms, and yellow onions. 510 High Street, Auburn, 530-888-7600; 599 Lincoln Boulevard, Lincoln, 916-645-7677; 120 Church Street, Roseville, 916-668-7655, otpizza.net

Spicy Balsamic at Sacramento Pizza Company

Make your pizza-boss dreams come true at Sacramento Pizza Company. Pick your size and pick your toppings and go off! Ham and cheese? Bacon, sausage, and ham? You’re in charge! The Van Gough of dough! And with craft beers on tap, there’s really no downside here. 

ORDER THIS: Leave the decision making to the pros with one of their specialty pizzas, like the unique Tandoori Chicken with basil pesto, mozzarella, chicken, red and green onions, cilantro, garlic, and a drizzle of house-made tandoori sauce; or the Spicy Balsamic with pesto, ghost pepper cheese, red pepper flakes, sausage, mushrooms, arugula, green onions, and balsamic drizzle. 2700 East Bidwell Street, Suite 500, Folsom, 916-673-9754, sacpizzaco.net

Pepperoni Special at Celestino's NY Pizza & Pasta

Celestino’s NY Pizza & Pasta prides itself on serving New York-style pies. What exactly is New York pizza? It’s the opening scene of Saturday Night Fever, Tony Manero strutting through Brooklyn to get two slices from Lenny’s Pizza (RIP) and eating them double-decker style. Celestino’s is performing a crucial public service, but no forks, weirdos. 

ORDER THIS: Whether you opt for a slice or whole pie, the must-eats are the Pepperoni Special with red sauce, pepperoni, fresh tomatoes, garlic, and basil; and the traditional Cheese, which may sound basic but let’s be real: California needs to know what good New York cheese pizza tastes like. 6160 Stanford Ranch Road, Suite 900, Rocklin, 916-771-8600, celestinospizza.com

Suprimo at Primo Pizza

If Rocklin has a Cheers bar it’s Primo Pizza. They’ve been serving the neighborhood for over a decade and rest assured, the pizza is piping hot, there are cold draft beers aplenty and the atmosphere is family-friendly. Wouldn’t you like to get away? 

ORDER THIS: Try the popular Suprimo with pepperoni, salami, sausage, ham, red onions, mushrooms, black olives, green bell peppers, and artichoke hearts; or the Zesty BBQ Chicken with Primo’s BBQ sauce, grilled chicken, red onions, and cilantro. 2600 Sunset Boulevard, Suite 103, Rocklin, 916-259-1010, primopizzarocklin.com

Fireside at Wally's Pizza Bar

Wally’s Pizza Bar is the go-to sports bar for game-day good vibes, with more comfortable seating and way better food than a tailgate (sorry to break it to you but your weird friend Doug’s storebought brats really aren’t all that). They’re slinging insanely delicious gourmet pizzas and with 24 draft beers on tap (including local brews) your game-day buzz is officially on lock. 

ORDER THIS: Rubicon is Wally’s fan favorite—an all-meat pie featuring Italian sausage, crispy bacon, pepperoni, and Canadian bacon; but don’t sleep on the Fireside either: cheesy roasted goodness topped with roasted garlic, onions, and peppers, fresh Roma tomatoes, four cheese blend, creamy goat cheese, and fresh basil. 4079 Cameron Park Drive, Cameron Park, 530-677-5205, wallyspizzabar.com

Norcino at Pizza Norcia

El Dorado’s Pizza Norcia is cheaper than an Italian vacation but equally as delicious. They specialize in Umbrian-inspired gourmet wood-fired pizzas (think prosciutto and truffles); they also have their very own exclusive beer brewed in Umbria by Benedictine monks, as well as local craft drafts. Swing by between 2-5 p.m. (any day of the week), order a spritz on the patio, and enjoy complimentary spuntini (snacks)!

ORDER THIS: Take a bite of Umbria with the Norcino, which comes topped with black truffle spread, fior di latte mozzarella, arugula, lemon drizzle, and prosciutto; or the get the full treatment with the Combinazione, which boasts tomato sauce, fior di latte mozzarella, soppressata, pepperoni, sausage, red onions, green bell peppers, Castelvetrano olives, pecorino cheese, and balsamic glaze. 6180 Pleasant Valley Road, El Dorado, 530-622-3593, pizzanorcia.com

BBQ Chicken at Steve's Pizza

Steve’s Pizza has been a mainstay of the Sacramento region since 1978, thanks to superior pizzas and quality ingredients. Remember when pizza places had salad bars? Steve’s does, and the Folsom and El Dorado Hills locations are all about giving the people what they want: yummy pizzas—and salad—for days! 

ORDER THIS: The namesake Steve is a meaty fave with pepperoni, salami, bell peppers, mushrooms, black olives, red onions, ground beef, Italian sausage, and Steve’s house-made sauce; and the yummy BBQ Chicken with seasoned grilled chicken breast, smoked gouda, mozzarella, red onions, cilantro, and tangy BBQ sauce. 3941 Park Drive, Suite 100, El Dorado Hills, 916-939-2100; 1840 Prairie City Road, Suite 100, Folsom, 916-461-1500, stevespizzaca.com

Buffalo Stampede at Ciro's Pizza Café

You can’t improve on a classic. Ciro’s Pizza Café isn’t reinventing the wheel (pizza), they’re just over here keeping folks coming back for more with their delicious hand-tossed pizzas served by the slice or by the pie. It’s not rocket science. 

ORDER THIS: Run don’t walk to the Buffalo Stampede with creamy white garlic sauce, mozzarella and Monterey jack, roasted chicken, Frank's Hot sauce, and red and green onions; or the Real Pisano, a New York-style thin crust with Ciro’s red sauce, extra mozzarella and Monterey jack, fresh minced garlic and tomatoes, and parmesan. 1300 East Bidwell Street, Suite 120, Folsom, 916-983-5757; 7521 Old Auburn Road, Citrus Heights, 916-726-5757, cirospizza.com

Famous Prego at Skipolini's Pizza & Pasta

Did you know Skipolini’s Pizza & Pasta has a pizza that induces labor? (As in childbirth, not bricklaying.) It’s called the “Famous Prego Pizza.” I’ve read some wild claims to fame but this might be the best/weirdest. And honestly? Who are we to deny the power of pizza to bring life into the world? (Maybe *I* was pizza-induced? It would explain a lot.) 

ORDER THIS: Famous Prego (obviously), topped with salami, pepperoni, ham, mushrooms, olives, bell peppers, extra onions, sausage, ground beef, linguisa, extra garlic, freshly grated parmesan, and oregano; or the flavorful Martinelli with roasted garlic sauce, red bell peppers, fresh spinach, chicken, roasted garlic cloves, sun-dried tomatoes, and freshly grated parmesan. 6600 Lonetree Boulevard, Rocklin, 916-789-1818; 191 Blue Ravine Road, Folsom, 916-355-8555, skipolinispizza.com

Mais e Pomodoro at Il Pizzaiolo

Technically it’s not a story about Naples pizza until I quote “That’s Amore,” but I’ll refrain out of respect. Il Pizzaiolo serves authentic artisan Neapolitan pizza and stays true to the style with minimal approach to ingredients, offering hand-tossed or Detroit (pan-style) pizzas. You know, big pizza pies. Like the song. (Sorry).

ORDER THIS: Mais e Pomodoro (EVOO with fresh mozzarella, basil, fresh corn off the cob, heirloom cherry tomatoes, and roasted heirloom peppers, finished with a drizzle of Ternero jalapeño olive oil, and crème fraiche); or the Summer Squash (EVOO, mozzarella, roasted summer squash, heirloom cherry tomatoes, and gremolata gratin with fresh lemon ricotta). 3640 Taylor Road, Loomis, 916-672-6556; 230 S Auburn Street, Colfax, 530-388-8412, ilpizzaiololoomis.com 

Combination at Strobelli's

Strobelli’s is low-key becoming the local pizza place where everybody knows your name. The space is small but not too small to have a cozy bar serving beer and wine and TVs to watch the game. Their fan-favorite pizzas are served Chicago-style (deep dish), thin crust, or California style (toppings on the cheese).

ORDER THIS: Try the Combination with red sauce, cheese, pepperoni, sausage, Canadian bacon, salami, mushrooms, bell peppers, red onions, and black olives) or the Flaming Sky with white sauce, cheese, chicken, buffalo sauce, jalapeños, bacon, tomatoes, and red onions. 9372 Madison Avenue, Suite 6, Orangevale, 916-989-6666, strobellis.com

Chicken Piccata at Bene! Ristorante Italiano

Take a trip to Naples by way of Placerville, courtesy of Bene! Ristorante Italiano. Since 2014, their genuine Napoletano pizzas have been a local favorite, made with a deliciously thin crust cooked to perfection in their authentic brick oven and topped with only the best, high-quality, flavorful ingredients. With plenty of cold beers on tap and Italian wines to choose from, there’s no better vacation spot than right here. 

ORDER THIS: The authentic Margherita topped with fresh creamy mozzarella, fresh basil, EVOO, and tomato sauce; or the Chicken Piccata (in pizza form): chicken breast, capers, garlic, mozzarella, freshly squeezed lemon, and EVOO. 423 Main Street, Placerville, 530-303-3415, eatpizzabene.com

The Works at Spanky's Pizza

Old-school pizza parlors like Spanky’s Pizza are as precious as unicorns. Pick-your-own toppings, normal tables and chairs, arcade games, a billiards table, jukebox…the kind of place where my coach, Mr. Buttermaker, took our junior baseball team the Bears after we beat the Yankees. Wait. That was The Bad News Bears. Anyway. If you’re old enough you know the vibes. 

ORDER THIS: At a place like this, consult your inner child and choose the toppings that speak to you the deepest (for me, it’s Cheese & Pepperoni always and forever), but when in doubt go for The Works. 197 Placerville Drive, Placerville, 530-622-5023, spankyspizzaplacerville.com 

Pepps on Pepps at Moonrise Pizza

Newly opened Moonrise Pizza is bringing unique Detroit-inspired pizzas with quality ingredients on a rotating menu, plenty of delicious craft beers on tap, and a fun vibe (think pinball machines and table games for all). It’s the primo place to go after an all-day Amador wine tasting adventure. 

ORDER THIS: Pepps on Pepps featuring marinara, mozzarella, jack, provolone, wild oregano, Ezzo pepperoni, and pepperoni “chips”; or the Cal-Pastor with tomatillo sauce, mozzarella, jack, provolone, pickled onions, jalapeños, chipotle braised pork, Tajin pineapple, cilantro, and Cotija cheese. 14179 Main Street, Amador City, 209-560-6268, moonrisepizza.com

Miner Moe’s BBQ Chicken at Gold Dust Pizza

Located in the heart of historic Sutter Creek, Gold Dust Pizza is a great place to enjoy delicious pizza and cold beers on tap (including a wide selection from Amador Brewery). Soak up the cozy vibes of yesteryear inside the restaurant or dine al fresco overlooking the creek on their large outdoor patio. Grab a pie and sit a while! 

ORDER THIS: The Digger is a go-to favorite, topped with cheese, salami, pepperoni, mushrooms, black olives, and sausage; or try the tangy Miner Moe’s BBQ Chicken with cheese, barbecue sauce, red onions, chicken, pineapple, and bacon. 20 Eureka Street, Sutter Creek, 209-267-1900, relicincorporated.com/gold-dust-pizza-sutter-creek

Abe Froman at Motorhead Pizza

How many customers walk into Motorhead Pizza singing “Ace of Spades”? Just me? They celebrated their grand opening in May and are winning fast fans with their Detroit-style square pizzas. With playful toppings and high-quality ingredients, all we can say is hang on to your socks: they WILL get rocked. 

ORDER THIS: Spicy-Roni topped with pepperoni, fresh jalapeños, pickled spicy cherry peppers, and red sauce, with your choice of spicy ranch, house hot honey, or buffalo sauce to finish; or the Abe Froman topped with garlic white sauce, Italian sausage, mushrooms, garlic confit, green onions, and parmesan. (#Bueller). 3281 Swetzer Road, Loomis, 279-252-9211, eatmotorheadpizza.com

Rockin' Combo at Pizza Plus

Placerville’s Pizza Plus has been a local fixture since 1993, and 31 years of serving the region has won their share of local diehards who keep coming back for their delicious hand-tossed crust and quality ingredients. And, of course, the bonus: an all-you-can-eat salad bar! 

ORDER THIS: Rockin’ Combo keeps it classic with salami, pepperoni, linguica, green peppers, mushrooms, onions, olives, and Italian sausage; or keep the vampires at bay with a Chicken Garlic Supreme featuring white garlic sauce, chicken, mushrooms, green peppers, tomatoes, and artichokes. 4615 Missouri Flat Road, Suite 1, Placerville, 530-626-9200, placervillepizzaplus.com

La Mexicana at Fast Freddie's Pizza & Pasta

Beloved Fast Freddie’s Pizza & Pasta has moved from their long-time location in Downtown Roseville and reopened in Rocklin’s Stanford Ranch Plaza. And while the scenery may have changed, fans can rest assured that Freddie’s famous brick-oven pizza is still made from scratch daily and as delicious as ever! 

ORDER THIS: Milly’s topped with garlic sauce, mushrooms, pepperoni, feta, bacon, and jalapeños or chipotle peppers; or take a trip way down South with the La Mexicana topped with chorizo, tomatoes, onions, cilantro, and jalapeños. 6011 Stanford Ranch Road, Suite 106, Rocklin, 916-778-5575, fastfreddies-rocklin.com

3X Mushroom at Red's Pizzeria & Taphouse

Red’s Pizzeria & Taphouse does some pretty creative things with their wood-fired pies, including wild game and unique organic ingredients. Come for the pizza, stay for their “bottomless bloody beer” on Saturdays and Sundays: a heady mix of blonde beer, Red’s House Bloody Mix, a coal-roasted jalapeño, roasted garlic, and pepperoni. (Two words: drinkable pizza!) 

ORDER THIS: 3X Mushroom featuring bechamel, smoked mozzarella, ricotta, artisan mushrooms, roasted mushrooms, and mushroom powder, then finished with green onion persillade and pure Maldon salt; or give the Fresh Fig—with bechamel, mozzarella, fig jam, fresh herbs, arugula lemon salad, and prosciutto—a try.  6696 Lonetree Boulevard, Suite 100, Rocklin, 916-872-1036 redspizzarocklin.com

Okie Dokie at Flour Dust Pizza

Owner Mano of Flour Dust Pizza knows pizza—and has the reviews to prove it. He built his own pizza oven from scratch, and even trained in Italy at an actual pizza academy! The know-how has paid off: Mano’s wood-fired pizzas get so many local raves he’s become something of a minor local celebrity. 

ORDER THIS: The Helena, a classic crowd-pleaser with house-made Italian sausage, salami, pepperoni, San Marzano tomato sauce, fresh basil, fresh mozzarella, pepperoncinis, and parmesan; or the cheese-tastic Okie Dokie—a seasonal special with Italian grilled artichokes, Sierra Nevada whipped cream cheese, fresh basil, spinach, feta, smoked mozzarella, and parmesan. 5080 Foothills Boulevard, Suite 5, Roseville, 916-773-5080, flourdustpizza.com

Fiery Special at House of Pizza

Since 2022, House of Pizza has been treating locals like family. Along with delicious pizza, they offer a weekday lunch buffet, salad bar, arcade games, beers on tap, and weekly trivia nights; in other words, plenty of comforts to make you feel right at home (and unless you really screw up you won’t ever have to do the dishes!). 

ORDER THIS: Check out their Classic Combination with salami, pepperoni, linguica, beef, Italian sausage, mushrooms, black olives, bell peppers, and onions, or take a bite of the Fiery Special with pepperoni, bell peppers, onions, bacon, Italian sausage, and jalapeños. 721 Sterling Parkway, Suite 600, Lincoln, 916-408-8882; houseofpizzalincoln.com; 5514 Pacific Street, Suite 100, Rocklin, 916-259-1234, houseofpizzarocklin.com

Fat Lou at Pizzeria Luba

Pizzeria Luba specializes in sourdough pizza topped with delicious, locally sourced ingredients. Owner Corey started out building his own wood-fired oven (again with the oven-building!) and his sourdough breadmaking soon evolved into sourdough crust pizza making. (You could say he, uh, rose to the occasion.) The pizza menu changes monthly but keep an eye out for their perennial hits.

ORDER THIS: Foggy Dew Mushroom featuring roasted oyster mushrooms with mozzarella, fontina, caramelized onions, roasted garlic cream, truffle oil, and chives; and the spicy favorite Fat Lou with house-made fennel sausage, soppresata, tomato sauce, mozzarella, Calabrian chiles, oregano, and Romano cheese. 780 Lincoln Way, Auburn, 530-537-2200, pizzerialuba.com

Margherita at Visconti's Ristorante

 Confession: I would Lady and the Tramp Visconti’s Ristorante spaghetti every day of the week—if my husband or my dog would only agree to it. But did you know that Folsom’s favorite Italian restaurant has perfected pizza, too? Next time you’re dining in, or dialing up a takeout, check out their pizzas! 

ORDER THIS: For the carnivore, try the Meat Combo with pepperoni, salami, sausage, beef, linguica, ham, and Canadian bacon; or try their classic Margherita, a very thin crust pizza topped with tomato sauce, fresh basil, sliced fresh mozzarella, and garlic. Simple and simply divine. 2700 East Bidwell Street, Suite 700, Folsom, 916-983-5181, viscontisristorante.com

Pepperoni at Papa Gianni's Ristorante

Thirty-two years in Cameron Park and Papa Gianni’s Ristorante is still number one in the hearts (and stomachs) of locals. Their authentic Southern Italian fare is a local love affair, and the sleeper hit is their pizza: a thick, fluffy crust with a crispy base and a rainbow of topping choices available: pepperoni, salami, sausage, ham, eggplant, zucchini, artichoke hearts, tomatoes, pineapple, bell peppers, onions, olives, mushrooms, anchovies, jalapeños, and garlic. (Chicken, meatballs, and special sauces are available, too.) You can't go wrong with any of them! 

ORDER THIS: Pepperoni and/or Cheese for the win. 3450 Palmer Drive, Cameron Park, 530-672-2333, papagiannis.net 

by Sharon Penny
Pepperoni at Papa Gianni's Ristorante; photo by Jyo Bhamidipati ©stylereadersmedia. Chicago Fire photo by Explore Elk Grove. Pizzeria Classico photo by Matt Litteral of Gemini Media Studios. Old Town Pizza photo by Anna Wick. Primo Pizza by Jyo Bhamidipati. Steve’s Pizza photo by Eric Courtney. Other photos courtesy of their respective companies.