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Mar 1, 2009 06:46 AM

Pizza e Vino, really good pizza from a wood-fired oven in RSM (OC)

In the heart of Rancho Santa Margarita, good pizza. Beyond serendipitous.

Imported Italian wood-burning pizza oven, carefully made dough allowed to cold proof for a few days before use, well-chosen toppings applied austerely = really good pizza. IMO. Very very thin, black char spots, just right.

The proscuiotto w/arugula piled atop is a favorite, as is the four cheese.

Tiny little place in the courtyard near the lake, very comfortable room and also some tables outside. Nice people.

Exactly the right kind of neighborhood restaurant, but also worth visiting if it's not quite in your neighborhood, on account of the pizza.

Longer writeup here:

Restaurant website:

Pizza E Vino
31441 Santa Margarita Pkwy, Rancho Santa Margarita, CA 92688

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  1. Why do some restaurants think they are too cool to list their prices on their website menus? Sorry, that's not my real question.

    What is the price range for the pizzas? Normally I wouldn't worry about it, but after the $18 personal pizza at Pizzaria Ortica it doesn't seem like pizza=cheap like it has in the past!

    Interesting though.

    1 Reply
    1. re: bigipps

      Pizzas are right around $15 ea. ... proscuitto/arugula was $15, quattro formaggio $14.50. There might be one or two higher than that, and some are a little less.

      Salads are something like $6 for the individuals and $12 for the larges.

      Not a place for cheap anything however... but very fairly priced, I think.

    2. My wife & I finally made it out there for dinner this past Saturday..WONDERFUL stuff!
      The arugula & artichoke salad was perfect, dressed with just evoo & lemon and shaved parm on top... Wife had the proscuitto/funghi pie & I had the special w/ proscuitto, garlic, burrata & micro basil...the flavor contrasts/textures worked perfectly. The crust is just the way it SHOULD be, the char, the chew, the flavor. We be returning to this place soon.

      5 Replies
      1. re: christoofat

        Was there this past Saturday night as well. I posted in the other post about OC pizza.

        1. re: christoofat

          We had that special w/burrata the other night, too... just really good. As well as our usual four cheese. Love that they're open on Mondays now!

          More here:

          1. re: Allmodcons

            I'm planning on trying to approximate that pie this week at home, using TJ's dough , burrata, & Parma ham. Darn it if I don't have a 900 degree brick oven to plop it into... =)
            Love the OCFoodNation write up......livin' the pizza loca !!

            1. re: christoofat


              Were you able to approach the flavor profile w/TJ ingredients? Not to mention the wood-burning oven element. Bet it was more than edible even so.

              1. re: Allmodcons

                well, it wasn't bad, but I got one of the dough batches where it just did not want to cooperate & flatten easily, so I ended up overworking it and the consistency of the crust left something to be desired. Flavor wise turned out pretty good, I've developed a trick for baking the pizza where I preheat the oven (with my large rectangular pizza stone inside) to 450 F. Peel on the pizza , then turn the broiler on high. This seems to get the crust to a pretty good finish, & it takes about 8-9 minutes & it is done. Just have to keep an eye on it to avoid all- carbon Will try it again, but I surrender to the skillz of Pizza e Vino

        2. Looks like they've been recently certified by the Associazione Verace Pizza Napoletana (VPN), first in OC.

          1 Reply
          1. re: OCAnn

            Thanks for the reminder. I'm well over due for another visit.