HOME > Chowhound > San Diego >

Pizza in SD

p
Pizzahunter May 12, 2005 12:59 PM

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

  1. Click to Upload a photo (10 MB limit)
Delete
  1. h
    honkman RE: Pizzahunter May 12, 2005 01:38 PM

    By far the best italian style pizza in SD:

    Trattoria Via Italia

    http://www.viaitaliapizzeria.com/

    Have italian friends who compare it to Italy

    1 Reply
    1. re: honkman
      m
      mangiatore RE: honkman Feb 18, 2007 10:40 AM

      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. d
      Denay RE: Pizzahunter May 17, 2005 03:51 PM

      The BEST pizza in San Diego is Bronx Pizza!

      9 Replies
      1. re: Denay
        h
        happyeats RE: Denay May 17, 2005 06:11 PM

        I agree

        1. re: Denay
          e
          El Chevere RE: Denay May 21, 2005 12:18 PM

          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
            abacal RE: El Chevere Feb 18, 2007 08:26 AM

            NEWS!
            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
              DiningDiva RE: abacal Feb 18, 2007 09:53 AM

              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
                j
                JRSD RE: DiningDiva Feb 18, 2007 10:16 AM

                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
                s
                SeanT RE: abacal Feb 18, 2007 11:47 AM

                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
                ibstatguy RE: El Chevere May 3, 2007 10:05 PM

                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
                c
                clayfu RE: Denay Feb 25, 2007 01:25 PM

                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.

                http://clayfood.blogspot.com

                1. re: clayfu
                  El Chevere RE: clayfu May 4, 2007 09:39 AM

                  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. s
                stangoldsmith RE: Pizzahunter Feb 18, 2007 12:07 PM

                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.

                stan
                san diego food blog
                http://www.sandiegofoodblog.com

                4 Replies
                1. re: stangoldsmith
                  m
                  mangiatore RE: stangoldsmith Feb 18, 2007 02:19 PM

                  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
                    abacal RE: mangiatore Feb 25, 2007 05:06 AM

                    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
                      m
                      mangiatore RE: abacal Feb 25, 2007 09:00 AM

                      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
                        abacal RE: mangiatore Feb 25, 2007 09:53 AM

                        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. b
                  BigBelt RE: Pizzahunter May 3, 2007 12:42 AM

                  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. e
                    Ela0427 RE: Pizzahunter May 3, 2007 10:03 AM

                    any more suggestions in North COunty???

                    1 Reply
                    1. re: Ela0427
                      Pablo RE: Ela0427 May 3, 2007 03:03 PM

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

                    2. d
                      Dr. K RE: Pizzahunter May 4, 2007 08:05 AM

                      I hate to be the Bronx nay-sayer here, but... Yes, Bronx pizza is fine and generally tasty. But I think it gets way more attention than it deserves because San Diegans feel like the guys behind the counter, gruff and laconic, are authentic New Yorkers. They may or may not be, but mostly it's a show put on for their customers. Because everyone here is so laid back and non-confrontational, San Diegans get a kick out of being treated rudely, so long as they get their pizza quickly and can be on their way... I'm a Chicagoan, so I like a different style pie (Lefty's deep dish is a scam, but their thin crust is good, and much closer to neighborhood Chicago pizza than the rest of the country realizes), but my New York buddies don't seem that impressed by Bronx.

                      3 Replies
                      1. re: Dr. K
                        m
                        mimosa RE: Dr. K May 4, 2007 09:27 AM

                        Here here! I too think Bronx is overrated. We made the switch to Luigi's and have never looked back.

                        http://www.pizzerialuigi.com/

                        1. re: mimosa
                          m
                          mermaidsd RE: mimosa May 4, 2007 06:21 PM

                          buongiornos in solana beach is quite good.

                          i'm from nyc and i don't like bronx pizza.

                          1. re: mermaidsd
                            1
                            1HotTomato RE: mermaidsd May 4, 2007 10:13 PM

                            That's interesting, since the founder of buongiorno's helped start bronx pizza....they share a lot of similarities in style and recipes. I also LOVE Luigi's...I think they add a secret ingerdient that makes you crave it fortnightly...

                            Newcomer Vinnie's in Alpine is doing good work. Amazing sauce. And I'm eagerly awaiting A Sicilian Thing, which is due to open in the next couple of weeks.

                      Show Hidden Posts