Oops! From Outta Sight on Larkin.
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State Flour Pizza, Berkeley
Pizza Hacker alum opened this place, but not really similar in style. Thin and floppy, good ingredients, slight chew to the crust - very good pie. With Rose, State Flour, Pizzeria da Laura, Goia, Zachary’s, etc., Berkeley has a lot of great pizza options these days.
4 Likes
June Pizzeria reopens in a permanent space in West Oakland.
I ate at their pop up before it was shut down and had an excellent pie. I’ll wait for the hype/lines to die down, but looking forward to having it again.
https://www.sfgate.com/food/article/junes-pizza-reopens-line-down-block-19779948.php
Bezerkeley ALWAYS has had great pizza joints.
1 Like
I had a NYC Style Pepperoni Pie ($25) from the newish location of Fiorella in Noe Valley, where a Paxti’s used to be. It has Ezzo pepperoni, ‘NYC Slice’ style sauce, mozzarella, and Grana Padano.
There was a wait for dine-in so I got it to go and had it at the Valley Tavern a few doors down with a beer. The crust was Neapolitan like (so not really NY style), tender with a nice leoparding. They use a cup pepperoni and it was a bit salty but I guess that’s to be expected. It was very good.
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A slice of clam and garlic from Golden Boy at their new location on Taraval where Marco Polo used to be. Tastes the same as North Beach 
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OMG! Looks like Albatross’!
DamnFine Pizza, outer Sunset SF
Alotta Burrata - garlic, mozzarella, prosciutto, arugula, burrata, red pepper flake, black pepper.
They make a damn fine pizza - thin, chewy crust with a crispy bottom. The arugula and burrata go great together.
7 Likes
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Went to June’s last night for the first time and really liked it. They have a margarita and a special — last night the special was persimmon, guanciale & greens (white pie). My son and I got one of each.
They serve large NY-style pies with (I think) sourdough crust. The special was a great combination, definitely the best non-margarita pie I’ve had in a long time. For east bay, Rose is still my top margarita (I can’t order anything else at Rose because I like the margarita so much), but this margarita was a worthy challenger. It was also one of the best-tasting next-day reheats I can remember.
They make a show of grinding a ton of cheese on top of each pie just before serving it. Unfortunately I could barely taste it. If it’s real parmesan, I’d be surprised.
They also sold a roasted garlic dipping sauce (roasted garlic in oil, with some vinegar, I think) as a side for dipping crusts in. Nice way to finish off crusts.
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I had a grandma pie from Shuggie’s recently:
Damnfine Pizza - Alotta Buratta and Acapulco.
Damnfine makes excellent pizzas, but the Chicory-Citrus salad was outstanding, with varied chicory lettuce, blood and cara cara oranges, pistachios, olives, goat cheese and herb with a shallot vinagrette.
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Square Pie Guys $10 cheese pizza special for Pi Day. They call their pizza Detroit style but to me it’s more Sicilian style, a little fluffier crust. Good
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Fatty Natty
Pop up 2 days a week at Charlie’s Cafe in Bernal Heights. NYC slice style, with the dripping orange grease. Pretty good but super floppy, I think they might need a better oven from whatever they have there. Slices and whole pies.
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$10 cheese pizza again in their app today!
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I had a slice of the Ruby pizza from Outta Sight in the Tenderloin today, it has pesto, vodka sauce, and marinara. It was good, with a nice crispy but also soft textured crust.
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Pizzeria da Laura, Berkeley
Large space with indoor and patio seating so you can eat with your pooch in front. Caesar salad was good and large enough to split, but a tad mild on the anchovy/lemon.
Pizza menu is large, with NY, Detroit, grandma and Sicilian styles. I guess they only make 25 Sicilian per day - not sure why. We got the Regina Sicilian- red sauce, soppresseta, arugula, prosciutto and parm. Sound heavy but the ingredients al. Not overloaded and the crust is light as air - really good pie.
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I stop by there a few times a month, for generous slices and the outdoor seating. The pepperoni crisps up on the reheating to make crunchy little grease cups.
Around the corner, Arinel has produced a few clunkers the last few times I’ve been there. The sauce has been unevenly spread, the crust dry. They seem to have new employees, who might not have gotten the hang of it yet.
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Wow that looks great.
Looks like the Sicilian Pies that I remember from NEPA around the Scranton/Old Forge Area.
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The NY style looked good, I’ll have to try that next time.
