Last week we talked about The History Of Pizza, so let’s’ stroll through San Diego and find some of its’ best Pizza places.
Pizza is so ubiquitous that we often forget how much time and effort goes into producing a great pie. A pizza recipe is straightforward: flour, water, yeast, and salt. The way the dough is prepared, the ingredients need to be kneaded perfectly, the way the dough is handled, the timing, and the temperature management are crucial. Leaving the dough rising for long times helps to release the tastes and scents of the flour. Of course, the ingredients need to be top quality and the oven can make a difference.
We’re never taking a great slice of pizza for granted again with all that in mind. We set out to find the most legit pizza joints in San Diego, from no-frills slice shops to tavern-style restaurants with perfect pie/pint pairings to fine dining establishments using the most luxurious ingredients. Here are the best places to eat pizza in San Diego.
Bronx Pizza
Bronx Pizza has been a Hillcrest neighborhood slice shop and pizzeria since 1997, providing friendly service and award-winning New York-style thin-crust pizza.
The Bronx crew strives to bring the East coast local slice shop vibe to the west coast and has succeeded with flying colors, garnering awards for the best pizza and the best small business in San Diego from local and national publications.
As New York-style pizzerias go, you can find a variety of slices to grab a quick bite, build your whole pie, or choose from a selection of specialty pies.
They also have build-your-own calzones and a selection of salads. I recommend their Bronx Deluxe with pepperoni, sausage, onions, mushrooms, green peppers, black olives, and garlic.
Lefty’s Chicago Pizzeria
Lefty’s Chicago Pizzeria delivers the best Chicago-style pan pizza along with other classic Chicago favorites like Chicago-style hot dogs and beef sandwiches in a friendly, family-oriented restaurant and pub.
Located in the Mission Hills neighborhood, Lefty’s Chicago Pizzeria is family-owned and operated and offers every type of Chicago-inspired dish from pizza to pasta to Polish sausages.
They offer three types of pizza: deep dish, thin-crust, and stuffed pizza. The stuffed pizza is what I imagine when I think of Chicago pizza, a colossal layering of toppings, cheese, and chunky tomato sauce surrounded by a thick, dense crust. It’s the definition of a pizza.
Caffe Calabria
Using old-school methods established by the Associazione Vera Pizza Napoletana, Caffe Calabria’s puffy, charred and uber-thin crisp crust is baked for 60-90 seconds in a 905-degree, oak wood-fired oven. There’s no wrong choice here, but the Salsiccia is an absolute knockout, made with organic San Marzano tomatoes, fior di latte, Grana Padano, and house-made fennel sausage, under a scattering of fresh basil leaves. Just remember that pizza is only served Wednesday through Sunday, and plan accordingly.
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Blue Ribbon Artisan Pizza
For more than ten years, Wade and Kristi Hageman have been turning out impossibly thin, beautifully charred pizzas, made from dough that’s been fermented for three days and baked a few minutes longer than traditional Neapolitan pizza, giving it a crackling crisp crust and soft crumb. Simple, high-quality embellishments range from the brightly flavored Signature pizza topped with fresh mozzarella, ricotta, lemon zest, red onion, basil, and extra virgin olive oil; to the Staff Favorite with house tomato sauce, sausage, basil, Parmigiano Reggiano, and a drizzle of heavy cream. If you can, save room for their signature dessert, a creamy, delectable butterscotch pudding.
Landini’s Pizzeria
Located in Little Italy, Landini’s Pizzeria is a family-owned and operated New York-style pizzeria. Owner Leo Landini hails from Florence, Italy, while his wife and co-owner Christine Landini is a San Diego native.
Their thin-crust pizza, wings, salads, and paninis are affordable and delicious California takes on a New York tradition.
The most popular dishes at Landini’s are the chicken wings and plain cheese pizza, but they have plenty of specialty pies with various sauces for more adventurous eaters.
I enjoyed the Arrabbiata pizza with spicy red sauce, thinly sliced red onions, and a light sprinkle of Parmigiano. I also enjoyed the Rustica with a mozzarella blend and crispy brussels sprouts.
