The Best Pizza In Sacramento, California

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.

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.

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.