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Whether you prefer it soft or crispy, cheesy or saucy, greasy or light, there’s a pizza for nearly everyone along the Peninsula. From traditional Neapolitan pies to pizzas made from gluten-free cauliflower crust, these restaurants are offering flavors far more complex than plain cheese.
And since we’re on the topic of pizza, Silicon Valley Pizza Week debuts Jan. 31 and runs through Feb. 9. Participating restaurants will offer pizza deals and discounts and may also present limited-time pizzas.
Looking to try a new style of pizza? Here’s a brief description of some major categories offered along the Peninsula:
Neapolitan: A soft-crust pizza with a distinctive wood-fired char and a limited selection of toppings. Created in Naples, Italy, in the 18th century as a street food, this original form of pizza tends to be a tad soggy in the center. The Associazione Vera Pizza Napoletana is an international organization that verifies if a pizzeria meets the strict requirements of Neapolitan pizza making.
New York: A crispy and chewy crusted pizza that has the structure to hold an abundance of toppings. Created by Italian immigrants in New York, Lombardi’s in lower Manhattan was one of the first to offer this style of pizza in 1905.
Chicago deep-dish: A crunchy, thick-crusted pie with raised edges that’s loaded with toppings and sauced on the top. Ike Sewell and Ric Riccardo are credited with inventing this style of pizza in the mid-1900s.
Sicilian: A square, thick-crusted pizza with crunchy crust and pillowy dough. This style of pizza was brought to the United States in the 19th century by Sicilian immigrants, popularizing it after World War II.
Detroit: Similar to the Sicilian, but with a carmelized cheese crust and sauce on top of the toppings. It was first created in a square automotive parts pan at Buddy’s Pizza in 1946.
Grandma: A square, thin-crusted pizza with sauce on top of the toppings. This style of pizza likely originated in the 1970s as a way to make pizza without access to a pizza oven.
Halal: Prepared in accordance with Islamic dietary laws, which include the absence of pork among other regulations.
Fusion: Crust, sauce and/or toppings take influence from the cuisines of other global regions. Indian pizza is particularly popular along the Peninsula.
California/Gourmet: Often routed in seasonality or featuring unusual ingredients, this is typically a similar style as New York pizza. The origins of California pizza can be traced to the late 1970s, when chef Ed LaDou created the recipes for California Pizza Kitchen.
To try the variety of pizzas that the Peninsula has to offer, here’s your guide to local pizza spots, including price points and signature pies.
A Slice of New York – New York and Sicilian: With a mission to “create a New York experience in the Bay Area,” this worker cooperative in San Jose and Sunnyvale offers multiple sizes and slices of New York pizza as well as two Sicilian varieties. Vegan cheese and an herbed gluten-free pizza crust are also available.
Through Jan. 31, A Slice of New York will donate 15% of all sales from its Munchie Lunchie pizza to Slice Out Hunger’s program to help feed and support families affected by the Los Angeles fires.
Price point: $22-$39.50 for a 14” New York; $29-$46.50 for an 18” New York; $39-$56.50 for a whole Sicilian (17”x17”); $13-$18 for a personal New York; $5.50-$7.50 for a slice
A Slice of New York, 1253 W. El Camino Real, Sunnyvale; 650-938-6969, Instagram: @asliceofny. Open Thursday from 3-9 p.m., Friday from 3-10 p.m. and Saturday from 11 a.m. to 10 p.m.
Amici’s Combo with pepperoni, meatballs, bacon, sauteed mushrooms, black olives, mozzarella and tomato sauce. Courtesy Amici’s East Coast Pizzeria. 
Amici’s Firehouse Special Detroit-style pizza with pepperoni, bacon, sauteed jalapenos, green onions and choice of honey or ranch drizzle. Courtesy Amici’s East Coast Pizzeria. 
Amici’s Spicy Pepper Chicken New York-style pizza with sliced chicken breast, roasted red peppers, caramelized onions, cilantro, oregano, hot red pepper flakes and mozzarella. Courtesy Amici’s East Coast Pizzeria.
Amici’s – New York and Detroit: Established in San Mateo in 1987, Amici’s East Coast Pizzeria cooks its pizza in stone ovens at 700 degrees Fahrenheit for New York pies with thin, crispy, airy and slightly chewy crust. Unique pies include the Manhattan Red Clam and the New Haven White Clam. Daiya vegan cheese and housemade Beyond Meat sausage are also available.
Price point: $13.75-$17.75 for a mini 7”; $18.75-$23.75 for a small 10”; $27.75-$35.75 for a medium 13,” $34.75-$44.75 for a large 15”; $26.75-$29.75 for a 10”x14” Detroit
Signature: Amici’s Combo with pepperoni, meatball, bacon, sauteed mushrooms, black olives, mozzarella and tomato sauce
Amici’s, Instagram: @amicisbayarea. Locations in San Mateo, Menlo Park, Mountain View and Redwood City.
Atlas Pizza Parlor – Halal and Fusion: This halal pizza parlor offers both classic pizza flavors and Indian fusion pies, including samosa chaat and achari gobhi pizzas. Crust options include regular, thin crust or gluten-free, and vegan cheese can be substituted in as well.
Price point: $15.99-$26.99 for 10” small pizza; $17.99-$39.99 for 12” medium pizza; $25.99-$41.99 for 14” large pizza; $32.99-$35.99 for an 18” extra large pizza
Signature pizza: Atlas Combo with red sauce, pepperoni, Italian sausage, red onions, bell peppers and tomatoes
Atlas Pizza Parlor, 637 San Mateo Ave., San Bruno; 650-588-5888, Instagram: @atlaspizzaparlor. Open Monday from 10 a.m. to 10 p.m., Tuesday to Sunday from 11 a.m. to 10 p.m.
Bay Area Pizza – Fusion: Since 2019, Bay Area Pizza has been serving pizzas named after Bay Area references (Great America, 49ers, etc.), as well as Indian pizzas featuring saag paneer, chili chicken and more.
Price point: $9.99-$10.99 for a personal pizza; $13.99-$15.99 for a small pizza; $17.99-$19.99 for a medium pizza; $23.99-$25.99 for a large pizza; $28.99-$31.99 for an extra-large pizza
Bay Area Pizza, 2898 Homestead Road, Santa Clara; 408-244-9444. Open Monday to Thursday from 10 a.m. to 9:30 p.m., Friday and Saturday from 10 a.m. to 10:30 p.m.
Blue Line Pizza: Chicago, Grandma, New York: Created as an offshoot of Chicago’s Little Star Pizza in 2012 in downtown Campbell, Blue Line Pizza specializes in cornmeal crust deep-dish pizzas, as well as New York and Grandma varieties. As a commitment to freshness, Blue Line Pizza doesn’t have freezers in its restaurants. Gluten-free crust, cauliflower crust and Daiya vegan cheese are also available.
Price point: $21-$26.95 for a small pizza; $27-$36.95 for a large pizza; $12.75 for an individual pizza
Signature Chicago: Chicago chop deep-dish pizza with chopped pepperoni, sausage, bacon, salami, shredded mozzarella, crushed red pepper and marinara sauce
Signature New York: Hot honey, sausage and arugula thincrust pizza with Italian sausage, red sauce, mozzarella, arugula and Mike’s Hot Honey
Signature Grandma: Italian combo grandma-style crust with salami, pepperoni, onions, green bell peppers, black olives, pepperoncini, mozzarella and marinara sauce
Blue Line Pizza, Instagram: @bluelinepizza. Locations in Burlingame, San Carlos, Campbell, Los Gatos and Mountain View.
Campbell Pizza Co. – California/Gourmet, Fusion: Order pizza by the slice or by the pie, with regular crust or cauliflower, or topped with buffalo chicken or tandoori chicken. Campbell Pizza offers a wide selection of pies, including Mexicana, pesto chicken, Chicken Tikka and more.
Price point: $5.49-$6.17 for a slice; $11.50-$14.50 for a personal 8” pizza; $21.95 for a 10” cauliflower pizza; $20.50-$27.50 for a medium 12” pizza; $26.50-$34.50 for a large 16” pizza
Campbell Pizza Co., 3393 Winchester Blvd., Campbell; 408-866-1202, Instagram: @campbellpizza. Open Monday to Thursday from 11 a.m. to 9 p.m., Friday and Saturday from 11 a.m. to 11 p.m., Sunday from 11 a.m. to 8:30 p.m.
Curry Pizza House – Fusion: This nationwide chain began in Fremont in 2012 and can be found at Hidden Tap & Barrel in Redwood City and Palo Alto along with standalone locations. Curry Pizza House offers both classic pizza flavors and Indian-inspired pies and even has a halal lamb kabob pizza. Crust options include regular, thin, gluten-free and cauliflower.
Price point: $14.99-$20.99 for a small 10”; $17.99-$25.99 for a medium 12”; $20.99-$32.99 for a large 14”; $26.99-$42.99 for an extra-large 18”
Curry Pizza House, Instagram: @currypizzahouse. Locations in Cupertino, Foster City, Palo Alto, Redwood City, San Mateo, South San Francisco and Sunnyvale.
Desi Pizza House – Fusion: This locally owned pizza spot offers build-your-own pizzas, classic pizzas and Indian curry pizzas, including Vijayawada chicken and aloo chaat pizzas. Cauliflower and gluten-free crusts are also available.
Price point: $15.99 for a small pizza; $20.99 for a medium pizza; $27.99 for a large pizza; $35.99 for an extra-large pizza
Desi Pizza House, 327 Moffett Blvd. #K, Mountain View; 650-961-3301, Instagram: @desipizzahouse. Open Monday from 10 a.m. to 10 p.m., Tuesday to Thursday and Sunday from 10 a.m. to 1 a.m., Friday and Saturday from 10 a.m. to 2:15 a.m.
Doppio Zero – Neapolitan: Founded in Mountain View in 2014 by Italian immigrants Gianni Chiloiro and Angelo Sannino, this local pizza chain now has outposts in San Carlos, Campbell and other Bay Area cities. The menu features a variety of red and white Neapolitan pizzas, as well as a vegan pizza.
Price point: $19-$25 for a whole pizza
Doppio Zero, Instagram: @doppiozerousa. Locations in Mountain View, San Carlos and Campbell.
Giovanni’s New York Pizzeria – New York and Sicilian: Started by Sicilian immigrant Rosario Spatola in Sunnyvale in 1995, Giovanni’s continues to be independently owned and operated by the Spatola family. New York and Sicilian pizzas are available by the slice, as well as in multiple whole pie sizes. A Weight Watcher pizza comes with roasted eggplant and peppers, garlic, marinated artichokes, fresh basil, olive oil and a light sprinkle of Mozzarella cheese.
Price point: $5.75-$7.75 for a slice; $16-$22 for a 12” pizza; $20.75-$28.75 for a 14” pizza; $25.25-$37.25 for an 18” pizza; $29.75-$45.75 for a 16”x16” whole Sicilian
Giovanni’s New York Pizzeria, 1127 Lawrence Expressway, Sunnyvale; 408-734-4221. Open Monday to Saturday from 10:30 a.m. to 2 p.m. and 3-9 p.m.
Golden Boy Pizza – Sicilian: Created in 1978 by Peter Sodini in San Francisco, Golden Boy Pizza specializes in pizza with a focaccia-like crust. Build your own Sicilian pie or order one of the preset options, including a clam and garlic pizza. The San Mateo location of this North Beach mainstay is takeout-only.
Price point: $12-$15.25 for a small 13”x9” pizza; $22.50-$28.75 for a large 13”x18” pizza
Golden Boy Pizza, 1119 N. Amphlett Blvd., San Mateo; 650-315-2988, Instagram: @goldenboypizza. Open Wednesday, Thursday and Sunday from noon to 8 p.m., Friday and Saturday from noon to 9 p.m.
Krusti Pizza & Pasta – Halal: Build your own pizza or choose from a variety of pizza flavors, including chicken tikka pizza and butter chicken pizza.
Price point: $18-$27 for a 12” pizza; $21-$32 for a 15” pizza; $28-$41 for a 20” pizza
Krusti Pizza & Pasta, 341 Lafayette St., #104, Santa Clara; 408-246-1800, Instagram: @krustipizzapasta. Open Tuesday to Thursday and Saturday and Sunday from 11 a.m. to 10 p.m., Friday from 2-10 p.m.
Maldonado’s Pizzeria – New York: Founded 25 years ago by Tony Maldonado, this Mountain view pizzeria aims “to create a true neighborhood pizzeria where everyone is comfortable and feels at home,” according to the website. Each flavor of pizza, including one that comes with ranch sauce, comes in four sizes.
Price point: $13.42-$20.35 for a 10” pizza; $16.86-$25.70 for a 12” pizza; $19.61-$30.93 for a 14” pizza; $25.11-$37.20 for a 16” pizza
Signature pie: Maldonado’s Special, with pepperoni, salami, sausage, mushrooms, onions, linguica and bell peppers
Maldonado’s Pizzeria, 615 S. Rengstorff Ave., Mountain View; 650-962-8499. Open Sunday to Thursday from 10 a.m. to 10:30 p.m., Friday and Saturday from 10:30 a.m. to 11 p.m.
Miko’s Calitalia – California/Gourmet: The newest pizza concept to enter Los Altos’ State Street Market is serving “Neapolitan-ish” style pizzas, a hybrid between Neapolitan and New York. Created by Konjoe Burger owner Joey Camacho, Miko’s Calitalia is serving classic flavors like Margherita and spicy sausage.
Price point: $16-$20 for a 12” pizza; $28-$35 for an 18” pizza
Miko’s Calitalia, 170 State St., Los Altos; 650-383-6494, Instagram: @mikos.calitalia. Open Sunday to Thursday from 11:30 a.m. to 8 p.m., Friday and Saturday from 11:30 a.m. to 9 p.m.
Napoletana Pizzeria – Neapolitan: This Mountain View pizzeria cooks its Neapolitan pies in a 900 degree Farenheit wood-fired oven for 60-90 seconds. While most of the menu features classic pizza toppings, it also offers a pizza with a ricotta-stuffed crust.
Signature pie: Napoletana, with tomato sauce, fresh mozzarella, Italian homemade sausage, basil and extra virgin olive oil
Napoletana Pizzeria, 1910 W. El Camino Real, Mountain View; 650-969-4884, Instagram: @napoletanapizzeria. Open Monday to Thursday from 5-8 p.m., Friday from 5-9 p.m., Saturday from 11 a.m. to 2 p.m. and 5-9 p.m., Sunday from 11 a.m. to 2 p.m. and 5-8 p.m.
Neighborhood Pizza Guy – California/Gourmet: Build your own pizza or try owner Matt Burr’s weekly special at Neighborhood Pizza Guy inside Cafe Zoe. Previous specials have included the Spanakopita-zza with garlic cream sauce, aged mozzarella, feta, spinach and shredded phyllo dough, as well as the Pears ‘n Plums with aged mozzarella, gorgonzola, D’Anjou pears, San Daniele prosciutto, lemon-infused olive oil, candied walnuts and plum honey.
Price point: $29.50 for a whole pizza
Neighborhood Pizza Guy, 1929 Menalto Ave., Menlo Park; 650-407-7476, Instagram: @neighborhoodpizzaguy. Open Monday and Tuesday from 11 a.m. to 4 p.m., Wednesday to Saturday from 11 a.m. to 8 p.m., Sunday from 11 a.m. to 7 p.m.
Pizz’A Chicago – Chicago deep-dish: Founded by Chicagoans Theo Reynolds and Art Harris in Santa Clara in 1991, this pizzeria offers multiple sizes of meat, chicken and vegetarian deep-dish pizzas named after Chicago references.
Price point: $22-$31 for a small pizza; $24-$35 for a medium pizza; $26-$38 for a large pizza; $28-$44 for an extra large thin-crust pizza
Pizz’A Chicago, Instagram: @pizza_chicago. 3864 El Camino Real, Palo Alto; 650-424-9400, open Sunday to Thursday from 11 a.m. to 9:30 p.m., Friday and Saturday from 11 a.m. to 10 p.m. 1576 Halford Ave., Santa Clara; 408-244-2246, open Monday to Thursday from 10 a.m. to 3 p.m. and 4:30-9:30 p.m., Friday and Saturday from 10 a.m. to 10 p.m., Sunday from 10 a.m. to 9:30 p.m.
Pizzeria Cardamomo – California/Gourmet: Chef-owner Momo Farouq is slinging sourdough pies with unique flavor combinations at Pizzeria Cardamomo. His original pizzeria was in Lake Como until he fell in love with California native Sarika Batra and relocated to Redwood City.
Pizza options include the carbonara with for di latte, guanciale poached egg, Pecorino Romano and Madagascar voatsiperifery pepper, as well as the Alla Marocchina with fior di latte, ground beef, dried plums, roasted almonds and cinnamon.
Price point: $19-$27 for a 12” personal pizza
Signature pizza: Momo featuring fior di latte, montaggio cheese and slow-cooked yellow potatoes
Pizzeria Cardamomo, 2053A Broadway, Redwood City; 312-953-4328, Instagram: @pizzeriacardamomo. Open Tuesday and Wednesday from 11 a.m. to 3 p.m. and 5-9 p.m., Thursday and Sunday from 11 a.m. to 9 p.m., Friday and Saturday from 11 a.m. to 10 p.m.
Pizzeria Delfina – California/Gourmet: Created by husband and wife Craig and Annie Stoll in 2005, Pizzeria Delfina is inspired by New York City and Naples, Italy, and specializes in farm-to-table, Neapolitan-inspired pizza. The pizza dough, which rises for 48 hours, is made from custom-milled, organic North American flour that the Stolls call “Farivita.”
For the month of February, Pizzeria Delfina will donate $1 from every Margherita and Margherita DOP pizza sold to Restaurants Care LA Fire Relief.
Price point: $18-$25 for a whole pizza
Signature pizza: Margherita, with Bel Fiori mozzarella, California tomato and basil, sea salt and extra virgin olive oil
Pizzeria Delfina, Instagram: @pizzeriadelfina. 651 Emerson St., Palo Alto; 650-353-2208, open Monday and Tuesday from 5-9 p.m., Wednesday, Thursday and Sunday from noon to 9 p.m., Friday and Saturday from noon to 10 p.m. 1444 Burlingame Ave., Burlingame; 650-288-1041, open Monday to Thursday from 5-8 p.m., Friday and Saturday from noon to 9 p.m., Sunday from noon to 8 p.m.
Slice House by Tony Gemignani – Detroit, Grandma, New York and Sicilian: Created by 13-time world pizza champion Tony Gemignani, this franchise offers a Mountain View exclusive pizza with Blenheim apricot jam, bacon, sausage, pesto, mozzarella, ricotta, Romano cheese, red onion, hot honey, Tony’s hot pepper oil, oregano and garlic oil. Peninsula locations include outposts in Levi’s Stadium, Belmont and Mountain View.
Price point: $21-$29 for a medium 12” New York; $32-$41.50 for a large 20” New York; $28-$38 for a 9”x12” Detroit; $27-$32 for a 12”x”12” Grandma; $31-$39 for a 11”x17” Sicilian
Slice House by Tony Gemignani, Instagram: @slicehouse. 1000 El Camino Real, C, Belmont; 650-394-4118, open daily from 11 a.m. to 9 p.m. 2565 California St., Suite 501, Mountain View; 650-966-7772, open Sunday to Friday from 11 a.m. to 9 p.m., Saturday from 11 a.m. to 10 p.m.
State of Mind – California and Grandma: Lars Smith and his family opened the first State of Mind Public House and Pizzeria in Los Altos in 2018. Inspired by California’s local and seasonal ingredients, State of Mind offers a new seasonal pizza every three months. Order whole pies at one of its pubs in Los Altos and Redwood City or opt for a slice in Palo Alto. Gluten-free 10”x10” pies are available for an extra dollar.
Price point: $20-$26 for a 14” pizza; $24.50 for a grandma pie; $5-$6 for a slice
Signature pizza: The Ultimate, with mozzarella, Point Reyes Toma, organic sauce, mixed mushrooms, pepperoni and truffle zest
State of Mind Public House and Pizzeria, Instagram: @stateofmindpub. 101 Plaza N., Los Altos; 650-383-5210. 3710 Florence St., Redwood City; 650-995-7478. Both locations open Sunday to Thursday from 11:30 a.m. to 9 p.m., Friday and Saturday from 11:30 a.m. to 10 p.m.
State of Mind Slice House, 3850 El Camino Real, Palo Alto; 650-384-6369, Instagram: @stateofmindslicehouse. Open Sunday to Thursday from 11 a.m. to 9 p.m., Friday and Saturday from 11 a.m. to 10 p.m.
Tandoori Pizza’s tandoori chicken pizza comes with creamy garlic sauce, mozzarella cheese, bell peppers, red onions, diced tomatoes, tandoori chicken, green onions and fresh cilantro. Courtesy Tandoori Pizza. 
A selection of pizzas from Tandoori Pizza. Courtesy Tandoori Pizza. 
Tandoori Pizza’s curry chicken pizza comes with organic spicy curry sauce, mozzarella cheese, bell peppers, red onions, diced tomatoes, curry chicken, green onions and fresh cilantro. Courtesy Tandoori Pizza.
Tandoori Pizza – Fusion: Started in 2015 by Tejinder Singh, Tandoori Pizza has two locations in Sunnyvale, one of which is open 24/7. Find classic pizzas like pepperoni or barbecue chicken, as well as an abundance of Indian fusion pies, including shahi paneer and lamb kabob pizzas. Choose from thin, regular, gluten-free or cauliflower crust, as well as regular or vegan cheese.
Price point: $19.95 for a small pizza, $24.95 for a medium pizza, $30.95 for a large pizza, $39.95 for an extra large pizza
Tandoori Pizza, Instagram: @tandooripizzaca and @tandooripizzasunnyvale. 241 W. Washington Ave., Sunnyvale; 408-889-4881, open daily 24 hours. 1663 Hollenbeck Ave., Sunnyvale; 408-854-5500, open daily from 9 a.m. to 3 a.m.
Terún, iTalico and Impasto – Neapolitan: Created by brothers Franco and Maico Campilongo along with chef Kristjan D’Angelo, all three Italian restaurants specialize in traditional Neapolitan pizzas made from Napoletana “00” Caputo flour.
While the pizza offerings between the restaurants are relatively similar, Impasto in San Carlos also offers Neapolitan pies made from Caputo cuor di cereali (a whole-grain flour), gluten-sensitive pizzas and a Nutella dessert pizza with cacao in the pizza dough.
Price point: $21-$32 for a whole pizza
Signature pie: Terún, made with San Marzano tomato sauce, fior di latte mozzarella and cured spicy sausage
Terún, 448 California Ave., Palo Alto; 650-600-8310, Instagram: @terunpizza. Open Monday to Friday from 11:30 a.m. to 2 p.m. and 5-9 p.m., Saturday and Sunday from 11:30 a.m. to 2 p.m. and 5-9:30 p.m.
iTalico, 341 California Ave., Palo Alto; 650-473-9616, Instagram: @italico341. Open Sunday to Thursday from 5-9 p.m., Friday and Saturday from 5-9:30 p.m.
Impasto, 661 El Camino Real, San Carlos; 650-486-1504, Instagram: @impastosancarlos. Open Tuesday to Thursday from 5-9 p.m., Friday and Saturday from 11:30 a.m. to 2 p.m. and 5-9:30 p.m., Sunday from 11:30 a.m. to 2 p.m. and 5-9 p.m.
Toto’s – Neapolitan: Founded by Caroline and Antonio “Toto” Spadarella in 1932 in Brooklyn, New York, Toto’s claims to be “one of America’s oldest continuously operating, family-owned, authentic Neapolitan pizzerias.” It’s owned by the fifth generation of the Spadarella family and has locations in San Bruno, Belmont and Levi’s Stadium. At Toto’s, guests may build their own pizza or select one of Toto’s five signature creations.
Price point: $20-$30.50 for a whole pizza
Signature pie: Pizza a la Toto’s No. 1, with salami, mushrooms and anchovies
Toto’s, Instagram: @totospizzeriasince1932. 1690 El Camino Real, San Bruno; 650-873-8686, open daily from 10 a.m. to 8:30 p.m. 1250 El Camino Real B, Belmont; 650-631-8686, open Wednesday to Sunday from 10 a.m. to 8:30 p.m.
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