10 California Pizzerias In Top 101 Best Pizza Places In The Nation
From the thin, crispy crust to the house-made sauce to the farm-fresh toppings, in California, pizza is kind of a big thing. And we have some pretty amazing pizza worth driving out of the way to meet up with friends and family.
Ten California restaurants are being recognized nationally by the fine dining website The Daily Meal, which recently ranked the 101 Best Pizzas In America for 2017.
“We know that no list is perfect, least of all one involving a subject about which people feel as strongly as they do about pizza,” writes The Daily Meal. “Unlike many arbitrary lists, though … these rankings were approached methodically and comprehensively, and bring a great deal of pizza expertise to bear.”
Some of the judges are based in New York, which scooped up 35 of the rankings. Illinois came in second with 12, followed by California.
Here are the California pizzerias that made The Daily Meal list and an excerpt from the rankings:
#15 Tony’s Pizza Napoletana, San Francisco
It’s something to be considered a Neapolitan pizza expert — and with too many awards to count (eight-time world champion pizza acrobat, first-place world champion pizza maker, first-place Roman pizza world championships of pizza makers) — Tony Gemignani is that. It’s another to also proudly offer, and be commended for being a master of, all pizza styles. But that’s the story at.
#30 Flour + Water, San Francisco
Baked in a wood-fired oven, the thin-crust pizza at Flour + Water blends Old World tradition with modern refinement, according to chef and co-owner Thomas McNaughton. There’s a limited pizza menu that typically features just four pies. But the toppings vary depending on what’s in season, making dining experiences unique.
#43 Una Pizza Napoletana, San Francisco
Anthony Mangieri, pizzaiolo for the East Village’sin 2009 “to make a change,” move west and open up somewhere he could .. .good for , who with inherited one of the country’s best Neapolitan pies (if only Wednesday through Saturday, from 5 p.m. until 9 p.m., or until they’re “out of dough”).
#59 Pizzeria Mozza, Los Angeles
Its list of 21 pies ranges from $12 for a simple aglio e olio, a classic cheese pizza, to $25 for a more unique pie with squash blossoms, tomato and burrata — a delicious and simple pizza that transports through the quality and nuance of its ingredients.
#60 Pizzeria Delfina, San Francisco
The menu features 11 “Neapolitan-inspired” thin-crust pizzas. You’ll be intrigued by options like the Panna (tomato sauce, cream, basil and Parmigiano-Reggiano), and look out!, a cherrystone clam pie with tomato, oregano and hot peppers. But your first move should be the Salsiccia: housemade fennel sausage, tomato, bell pepper, onion and mozzarella.
#78 800 Degrees Neapolitan Pizzeria, Los Angeles
You can build your own pie from a wide variety of toppings or choose from a variety of “Trust the Chef” styles (including one with porchetta, peppadews, fennel pollen and arugula and another with butternut squash, caramelized onions, bacon and rosemary), but we suggest you start with the classic and essentially perfect margherita.
#79 Gjelina, Los Angeles
There are enticing pies like the squash blossom pizza with burrata, the salted anchovy with tomato cream and capers, and guanciale with green olives and Fresno chiles, but when you see house-made sausage, you know what you have to do: Order the un-sauced lamb sausage pie featuring confit tomato, rapini, pecorino and Asiago.
#80 Sotto, Los Angeles
was opened five years ago in a below-ground space in Pico-Robertson (“sotto” is Italian for “below”) on the western side of a city that’s no slouch when it comes to good pizza.
In addition, it also features interesting ingredients like Castelvetrano olives, house-cured pork cheek, buckwheat honey, the spicy, spreadable Calabrian sausage called ‘nduja, and add-ons that include arugula, anchovy, egg, salame picante and pioppini mushrooms.
#81 Del Popolo, San Francisco
What began as an extremely successful food truck is now a Nob Hill must-visit with a Bib Gourmand nod from Michelin…the restaurant offers eight pizzas, all made with expert precision…but the Margherita di Bufala, made with crushed tomato, basil, and buffalo mozzarella, is a masterpiece.
#95 The Cheese Board, Berkeley
Cheese Board opened as a small cheese store in 1967, and four years later, the two owners sold it to employees, creating a 100 percent worker-owned business of which the owner remained a part. Cheese Board’s pizza program started in 1985. During shifts, employees “started making pizzas for [them]selves by cutting off hunks of extra sourdough baguette dough, grabbing favorite cheeses from the counter, and throwing on vegetables from the market next door.”
The California pizzerias to make the list are:
- No. 15— Tony’s Pizza Napoletana, San Francisco
- No. 30— Flour + Water, San Francisco
- No. 43— Una Pizza Napoletana, San Francisco
- No. 59— Pizzeria Mozza, Los Angeles
- No. 60— Pizzeria Delfina, San Francisco
- No. 78— 800 Degrees Neapolitan Pizzeria, Los Angeles
- No. 79— Gjelina, Los Angeles
- No. 80— Sotto, Los Angeles
- No. 81— Del Popolo, San Francisco
- No. 95— The Cheese Board , Berkeley
View The Daily Meal’s complete ranking of the 101 Best Pizzas in America for 2017.
SOURCE: ( PATCH.com )