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The Best Pizza In Sacramento, California

CPE4G8 serving slice of ham and mushroom pizza with close up on stringy melted mozzarella cheese
CPE4G8 serving slice of ham and mushroom pizza with close up on stringy melted mozzarella cheese | © Stocksolutions / Alamy Stock Photo

Pizza is a much-loved dish, but it is also highly susceptible to personal preference; some may prefer their crust thick and chewy, others thin and crispy. Aficionados may consider it sacrilege to add barbecue or ranch sauce to the base instead of tomato, while the less snobbish may swear by changing it up. Luckily, Sacramento has a number of dining establishments that specialize in pizza, and they all share at least one thing in common; quality. Here are the best pizza joints in the area.
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Masullo Pizza

A wood-burning oven

At Masullo Pizza, artisan pizzas are served up straight from a traditional 800°F wood-burning oven in a restaurant that has a welcoming neighborhood feel to it. A fermented sourdough crust and award-winning Frate Sole extra virgin olive oil, procured from nearby Woodland, go into making the authentic thin-crust Neapolitan-style pizzas here. The Eileen (mozzarella, crimini mushrooms, bacon, cream, sage, and black pepper) and Gilda (mozzarella, fontina, olives, red onion, and a garlic, parsley, and anchovy persillade) are particular favorites.

OneSpeed Pizza

A part of Sacramento’s farm-to-fork boom, OneSpeed Pizza partners with local producers, like the city’s very own Del Rio Botanical and Soil Born Farms, and Full Belly Farm in Guinda, to create the freshest possible pizzas. These ingredients can be seen in specialties like the Garden Pie, which is topped with butternut squash, greens, shitake mushrooms, preserved tomatoes, sheep’s milk cheese, and herbed ricotta. Every pizza here can be customized with the addition of buffalo mozzarella, egg, arugula, mushrooms, anchovies, pepperoni, Italian sausage, prosciutto, pancetta, and smoked ham.

4818 Folsom Blvd, Sacramento, CA, +1 916-706-1748

Zelda’s Gourmet Pizza

Pizza

Established in 1978, Zelda’s Gourmet Pizza is a Sacramento institution that has stuck unapologetically to its roots in the 35 years it has been in business. Its dark and cozy interior is full of character, lit mostly by fairy lights and candles. What makes Zelda’s truly unique, though, is their Chicago-style deep-dish pizza that always comes loaded with toppings. Perhaps the most popular menu item is the Spinoccoli, which foregoes tomato sauce but piles on broccoli, seasoned spinach, fresh tomato slices, feta, mozzarella, and cheddar.

1415 21st St, Sacramento, CA, +1 916-447-1400

Pizza Rock

Known for its variety of delicious and creative pizzas, Pizza Rock offers a unique dining experience with a rock-and-roll theme. The restaurant is often praised for its authentic Neapolitan-style pizzas, handcrafted with high-quality ingredients. In addition to pizza, they also serve appetizers, salads, pasta, and other Italian dishes. Pizza Rock has a lively atmosphere, with a full bar offering a wide selection of craft beers, cocktails, and wines.

Uncle Vito’s Slice of NY

Calzone

A popular pizzeria in Sacramento, Uncle Vito’s Slice of NY is known for serving one of the best New York-style pizza. They aim to bring an authentic taste of New York to the West Coast with their thin-crust, foldable slices. This pizza place provides a lively and relaxed setting that appeals to pizza enthusiasts. Their menu boasts a wide array of pizza choices, encompassing beloved classics such as cheese, pepperoni, and margherita, alongside specialty pizzas featuring creative toppings and flavor combinations. Beyond their exceptional pizza selection, Uncle Vito’s caters to various tastes with offerings like calzones, strombolis, garlic knots, and other classic Italian dishes. Visitors appreciate their generous portion sizes and the warm, friendly service they provide.

About the author

Josh is a graduate of the University of Leicester’s English and American Studies program, and spent the third year of his degree abroad at the University of Oregon. It was there that he indulged his long-held interests in archaeology and the American West, and developed a new one in Mexican food. He hopes to pursue all three and return to the U.S. in the future, and perhaps forge a career either out of writing or wandering around the woods all day.

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