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.
2711 Riverside Blvd, Sacramento, CA, +1 916-443-8929
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
Friends Andrea Lepore and Fabrizio Cercatore’s pizzeria is California’s first ever bicycle-friendly restaurant. The dough at Hot Italian is allowed to leaven for a couple of days before use, resulting in a light, flat crust that has just the right balance of crispiness and airiness. Try the Magnini – smoked salmon, fresh dill, mozzarella, and mascarpone – but remember to ask for a drizzle of the restaurant’s pepper-infused olive oil when it comes to your table. Also, watch out for the bevy of original toppings that are used here, from dried cranberries and candied walnuts to garbanzo beans and pumpkin seeds.
1627 16th St, Sacramento, CA, +1 916-444-3000
Zelda’s Gourmet 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 is the brainchild of Tony Gemignani, a chef who has been the recipient of a ludicrous amount of pizza-related accolades, including being the first American to win the World Pizza Cup. The exhaustive menu offers far more choice than any other restaurant in Sacramento, with a number of different styles and techniques on show. The Napoletana range are made in a wood-fired Cirigliano Forni oven, the Romana in a Cuppone Italian electric brick oven, and the Sicilian in a Marsal gas brick oven.
1020 K St, Sacramento, CA, +1 916-737-5777