Slide 1 of 21
Neapolitans– –Campo Fina, Healdsburg: Wood-fired pizzas are all the rage in the wine country, and there are as many styles as Mugnaini ovens. But too often, crusts crust and burn, and carbon is only tasty in marshmallows around the campfire. In Campo Fina, simple mushrooms, sausages or margheritas get the kiss of the oven without being suffocated. 330 Healdsburg Ave, Healdsburg, 707-395-4640, campofina.com. (Kent Porter / The Press Democrat)
Slide 2 of 21
Neapolitans– devil Pizzeria & Salumeria, Geyserville: Fresh slices of homemade lardo on a wood-fired pizza. Throw up some tomatoes and you’ll never look at a piece of mushroom and hot peppers the same way again. And it’s just one of the devilish pizzas in Dino Bugica’s rustic Pizzeria Diavola. 21021 Geyserville Ave., Geyserville, 707-814-0111, diavolapizzeria.com. (Christopher Chung / The Press Democrat)
Slide 3 of 21
Neapolitans– –Jackson’s Bar and Oven, Santa Rosa: The pizzas range from simple margherita to ham with mascarpone, pear and rocket. mixed mushroom with truffle oil; Daily specials and even a gluten-free version. The house favorite is the homemade sausage (tomato sauce, provolone, olives, goat horn peppers and oregano). Are you feeling adventurous? Go for the undecided and let the chef surprise you. 135 Fourth Street, Santa Rosa, 707-545-6900, jacksonsbarandoven.com. (Crista Jeremiason / The Press Democrat)
Slide 4 of 21
Neapolitans– –Red, Santa Rosa: Fresh, organic, from the region and seasonal. The Funghi di Limone with oven-roasted mixed mushrooms, Taleggio and Fontina cheese, shaved artichokes, lemon oil and fresh thyme is a favorite (picture). Creekside Center, 53 Montgomery Dr., Santa Rosa, 707-544-3221, rossopizzeria.com. (John Burgess / The Press Democrat)
Slide 5 of 21
Neapolitans– –Franchettis’, Santa Rosa: Choose your own pizza combination or try a German-style tarte flambée with crème fraîche, homemade burrata, thinly sliced onions, larded bacon and a spring onion finish. 1229 N. Dutton, Santa Rosa, 707-526-1229, franchettis.com. (Erik Castro / for The Press Democrat)
Slide 6 of 21
Neapolitans– –Pizza Zimi, Petaluma: The pizzas just opened by the owner of the Dino’s Greek food truck at The Block in Petaluma are clearly Neapolitan, but we love the sophisticated toppings, which include garlic confit, crème fraîche, pickled shiitakes and even figs. 20 Gray St., Petaluma, 707-559-5338, eatzimi.com. (Courtesy photo)
Slide 7 of 21
Neapolitans– –Wild Goat Bistro, Petaluma: Thin and crispy pizzas lead the charge in this hidden gem in Petaluma. The stone and wood interior of the historic Great Petaluma Mill gives the restaurant an Italian flair. Fresh ingredients from the region give the Neapolitan-style cakes a special touch. There is even a seasonal pizza. Another favorite, the fig and pork pizza, is topped with homemade fig spread, ham, fontina, Grana Padano, goat and blue cheese and topped off with baby rocket. 6 Petaluma Blvd N, Petaluma, 707-658-1156, wildgoatbistro.com. (Christopher Chung / The Press Democrat)
Slide 8 of 21
Neapolitans– –Glen Ellen Star, Glen Ellen: Chef Weiswasser’s specially made 650-degree wood-burning stove perfumes the entire block with its smoke. Pizzas steal the show at this Wine Country classic, with a simple margherita or white pizza with guanciale and arugula easily feeding two. Try the tomato cream cake with espelette chilli. 13648 Arnold Drive, Glen Ellen. 707-343-1384, glenellenstar.com. (Crista Jeremiason / The Press Democrat)
Slide 9 of 21
Neapolitans– –Huria, Bodega Bay: Pizzas that come in such dreamy flavors that it’s hard to decide. Start with the margherita, the standard of every great pizzaiolo, with simple San Marzano tomato sauce, fresh mozzarella, basil, oregano, and olive oil. We continue to the bodega with bechamel sauce, mussels, mozzarella and garlic and to the Chateau Rouge (picture) with Havarti, fresh mozzarella, smoked and caramelized onions, cremini mushrooms, parmesan and dried herbs with garlic oil. Take away only. Inside Pelican Plaza, 1400 N. Highway 1, Bodega Bay, 707-377-4721, hurias.com. (Courtesy photo)
Slide 10 of 21
Sicilian– –Pizza Leah, Windsor: Leah Scurto goes out of her way to make dough, sauce and cheese as perfect as possible. Their pizzas are limited to a handful a day and as good as they can get. We love The Besto with red sauce, mozzarella and nut-free pesto. 9240 Old Redwood Hwy., Suite 116, Windsor, 707-620-0551, pizzaleah.com. (Beth Schlanker / The Press Democrat)
Slide 11 of 21
Detroit style– –Acre Pizza, Sebastopol: A deep, crispy crust and melting cheese for victory. We especially love the caramelized edges and the light, fresh tomato sauce. 6760 McKinley St., Suite 150, Sebastopol. Open daily from 11 a.m. to 8 p.m., 707-827-3455, acrepizza.com. (Heather Irwin / Sonoma Magazine)
Slide 12 of 21
Roman style– –Red grape pizza, Sonoma: Crisp thin and incredibly tasty. Pizzas come in white (olive oil and garlic) or red (tomato sauce), and even the cheese version is special, with aged parmesan and gouda. A personal favorite is pear and gorgonzola. Dine in or pick up only at 529 First St., West, Sonoma, 996-4103. (Alvin Jornada / The Press Democrat)
Slide 13 of 21
Tony’s from North Beach, Rohnert Park: Hit the jackpot with a pizza from cake master Tony Gemignani – a 13-time pizza world champion. Gemignanis pizzas – from a simple margherita to progressive Roman pizzas with a thin crust (savory to sweet slices) – have just the right amount of crispy and gentle char to make you swear off pizza delivery on Friday evening forever. Graton Casino, 630 Park Ct, Rohnert Park, 707-588-7741. (Alvin Jornada / The Press Democrat)
Slide 14 of 21
Psychic Pie, Santa Rosa: This cannot be explained, but it is square and made in the Roman style. What makes these cakes special is the sourdough crust and toppings, which range from simple tomatoes to artichokes to fontina. The pizzas are made at home for a perfectly hot and crispy crust. Currently only 30 pieces are made per week so you need to get your order early. psychicpie.com. (Courtesy Psychic Pie)
Slide 15 of 21
Chicago style– –Old Chicago, Petaluma: This 40+ year old Petaluma staple serves up serious deep dish pizza that even a Chicago native will appreciate. You’ll find a range of cakes, from double crusts to thin crusts, and loads of toppings here. 41 Petaluma Blvd N, Petaluma, 707-763-3897, oldchgo.com. (Courtesy Old Chicago)
Slide 16 of 21
Chicago style– –Mad Sicilian, Petaluma: New to Petaluma, this family business has almost every type of pizza on this list, but we love their extra cheesy tomato sauce on a deep dish. 203 N McDowell Blvd, Petaluma, 707-766-8600, facebook.com/madsicilian. (Courtesy Mad Sicilian)
Slide 17 of 21
New York style– –Chicago’s pizza with a twist, Santa Rosa: The variants are Indian-inspired pizzas such as butter chicken, paneer, tandoori chicken or even lamb kabob with pineapple! 2780 Stony Point Road Suite M, Santa Rosa, 707-606-1000, chicagospizzatwist.com. (Courtesy Chicago’s Pizza With A Twist)
Slide 18 of 21
New York style– –NY Pie, Santa Rosa: The place to go for desperate pizza fixes until 3am Try the “Paten” with sausage, artichoke hearts and garlic or the lighter “Neapolitaner” with fresh garden tomatoes and basil. NY pie pizzas require the Manhattan-style crease to stuff a piece in your face, and they’re uniquely Italian-American. 65 Brookwood Ave, Santa Rosa, 707 526-9743, new-york-pie.com. (Courtesy photo)
Slide 19 of 21
New York style– –Urban Pizza, Santa Rosa: The family-run pizzeria serves hand-thrown cakes with high-quality ingredients. Try the Thai One On with peanut sauce, chicken and fresh coriander. 500 Mission Blvd, Santa Rosa, 707-978-4668, urbanpizzasantarosa.com. (Heather Irwin / Sonoma Magazine)
Slide 20 of 21
New York style– –Mombo, Sebastopol: Giant slices of giant cake and anything a good New York style pizza should be. The Santa Rosa site is currently closed, but the Sebastopol site is still bouncing. 560 Gravenstein Highway North, Sebastopol, 823-7492. (John Burgess / The Press Democrat)
Slide 21 of 21
New York style– –Papa’s Pizza Cafe, Cloverdale: Looking for pizza and financial advice? You can get both at Papa’s Pizza in Cloverdale. Owner Mike Nixon, a longtime financial planner and cake lover, runs a pizzeria and financial services business under one roof. Don’t worry, you won’t receive a tax form for your cake, however. The bear (hot peppers, pineapple, jalapenos, garlic, and sausage) is a local favorite. 105 North Cloverdale Boulevard, Cloverdale, 707-894-4453. (Beth Schlanker / The Press Democrat)