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May 12, 2005 12:59 PM

Pizza in SD

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Any rec's for good Neapolitan style pizza in SD?

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  1. By far the best italian style pizza in SD:

    Trattoria Via Italia

    Have italian friends who compare it to Italy

    1 Reply
    1. re: honkman

      I couldn't agree more. It's not as good as the pizza in Italy, but it's the closest we've got.

      Pizzeria Arrivederci also pulls of Italian-style pizza (more or less), but there are only a couple of authentic recipes: margherita and marinara. The rest of the recipes are California concoctions; but if I want that style pizza I'll go somewhere else.

    2. The BEST pizza in San Diego is Bronx Pizza!

      9 Replies
        1. re: Denay

          Bronx pizza is very good...but, have you tried Luigi's in Golden Hill (diagonally across the street from Turf Club?)...NY style pizza and the owner worked for a couple of years at Bronx...very comparable (might even be better) and easier parking. Same deal: 2 slices and a coke for $5.

          1. re: El Chevere

            Caffe Calabria who (I think) roasts the best coffee in San Diego, has just finished building wood fired pizza oven (with bricks and a builder straight from Italy, no less!). Arne, the owner, is committed to doing eveything THE BEST and is in R&D mode with his pizza. I think it will be authentic Neapolitan style. I know one of their models in Chris Bianco's pizzaria in Phoenix which according to Pizzaphiles, could be one of the best in the country. They won't be open for pizza business for a few months, but it has great promise!

            1. re: abacal

              There was a thread earlier this week on Caffe Calabria's new pizza biz! I think we're all awaiting their debut with great anticipation :-)

              1. re: DiningDiva

                I went in this week and was told approximately 3 months to reorganize the dining room, and work the kinks out of the food...

              2. re: abacal

                this is very exciting. Pizza Bianco is everything the press says it is. I am thinking of ggoing to the matchplay in Tucson this week just so i can stop by biancos in phoenix. It is that good. they have a pizza with arugula that blew me away. it was the last of four pies that anyone at the table was digging into. I took one bite and a frenzy ensued.

                My favorite Sd area pie right now is the four cheese with tomato slices at knockout in oceanside. Try it, i will put a smile on your face.

              3. re: El Chevere

                although its only MHO, I think Luigi's is better than Bronx but the place to is Napoleone's in Nationa City.

              4. re: Denay

                does anyone find Bronx to be a lil TOO crunchy? i could have sworn all the pizza i ate in NY wasn't so darn crisp.


                1. re: clayfu

                  I like Bronx and find their pizza tastey, but I also find it too cheesey. Luigi's, IMHO, has the proper balance between cheese and tomato sauce.

              5. Not sure any of these places have neapolitan pizza, which is what you asked. Can the responders be more specific about what neapolitan pizza they've had? I'd be interested.

                I'm not sure I've ever had it.

                from wikipedia:
                Neapolitan pizza (pizza Napoletana). According to the rules proposed by the Associazione vera pizza napoletana and other sources quoted by the BBC,[7] and the legal EU document with the Vera Pizza Napoletana Specification in translation, the genuine Neapolitan pizza dough consists of Italian wheat flour (type 0 and/or 00), natural Neapolitan yeast or brewer's yeast, and water.

                For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer.

                After the rising process, the dough must be formed by hand without the help of a rolling pin or other mechanical device, and may be no more than 3 mm (1/8 in) thick.

                The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.[1] When cooked, it should be soft and fragrant.

                Neapolitan pizza has also gained in Italy the status of "guaranteed traditional specialty".

                This admits only three official variants:

                Pizza marinara: with tomato, garlic, oregano and oil;
                Pizza Margherita: tomato, sliced mozzarella, basil and oil;
                Pizza Margherita Extra: tomato, buffalo mozzarella from Campania in fillets, basil and oil.

                san diego food blog

                4 Replies
                1. re: stangoldsmith

                  Hey Stan, you basically layed out what Neapolitan pizza is, but just about all pizza in Italy (at least that served in pizzerias, 90 percent of which only serve the classic thin crust pie) is based on Neapolitan pizza. I used to live in Italy and have had a lot of pizzas there, in several regions. I doubt there are many pizzaioli in Italy who don't more or less follow the cooking rules outlined above.The main tangible difference in Naples is that the best tomatos and basil are grown in Campania (the region Naples is in). What's more, the signature cheese for pizza -- mozzarella di bufala -- comes from Campania. All of this, along with the best pizzaioli in the country, adds up to a better pizza.

                  1. re: mangiatore

                    My family and I went in serach of the perfect Neapolitan pizza last night, following recommendations from this board plus one. Here what we thought:
                    Cipollini in Cardiff (used to be a Vigalucci restaurant) had the best. Good crust but not as charred or puffed on the edges as it should have been coming out of a wood fired brick oven.
                    Trattoria Via Italia: Crust pretty doughy - and a standard Americanized pizza sauce. No Bufalo Mozarella in sight.
                    (But as a side note, both these places were crowed with upscale-type coastal California families with kids, so maybe their audience doesn't want the real thing?)
                    Last: Knockout in Carlsbad. Pretty much a carbon copy of Bronx, though we felt it fell way short of Bronx.
                    Any other places to try?

                    1. re: abacal

                      Well, you're not going to find the perfect Neapolitan pizza outside Naples. I have still yet to try a pizza in the U.S. that really pulls off Italian pizza, although, as I stated above, Pizzeria Arrivederci is another place you could try. Order the margherita. Maybe you could call in advance and ask if they keep Mozzarella di bufala around for the Italians. Every time I've been, there were a few Italians there. The way you descibe the pizza at Trattoria Via Italia, it sounds like they've given up and started to cater to American tastes. I've seen this happen over and over with Italian restaurants, which is why they're usually better when they first open up. Italian pizza comes across as too thin and too soggy to most Americans.

                      Another place you could try is Da Nino's on Morena Blvd. It's a hole in the wall, but as I remember the owner is from Naples and the pizza is pretty legit. I haven't been for a while...

                      Also, did you buy a slice or the entire pie at Bronx? In my experience the pies are better.

                      1. re: mangiatore

                        Yeah, we did get slices - actually 3 different at Knockout. And I love holes in the wall, do we will try DaNino's next.
                        We all have great hopes for Callabria. I am confused about how Chris Bianco in Phoenix has managed to stay true to his pizza. And this is years later with 4 hour waits on the weekends. I think if Phoenix can support it, maybe SD can!
                        Thanks for the ideas.

                2. You could try Cassanova's in Ocean Beach on Abbott. I would put it up there with Bronx easily. And the you could watch the OB crazies walk by, which in my opinion are much crazier than the Hillcrest crazies. Ah what ambiance.

                  1. any more suggestions in North COunty???

                    1 Reply
                    1. re: Ela0427

                      Pizzicato in Encinitas is my current favorite.
                      Not classic Neapolitan but, light on toppings/cheese and great thin crust.