From thin and crispy to Detroit-style, here are a few of our favorite spots for a slice of pie. Read below for details.
Blue-Ribbon Best — PizzaLeah, Windsor
Leah Scurto puts every bit of her soul into making dough, sauce, and cheese as perfect as possible. We love The Besto with red sauce, mozzarella, and pesto. 9240 Old Redwood Hwy., Suite 116, Windsor, 707-620- 0551.
House-Cured Meats — Diavola Pizzeria & Salumeria, Geyserville
Pizzas topped with fresh slices of house-cured lardo—you’ll never look at pepperoni the same way again. 21021 Geyserville Ave., Geyserville, 707-814-0111.
Best Mushroom — Rosso Pizzeria, Santa Rosa
The excellent Funghi di Limone has oven-roasted mushrooms, shaved artichokes, lemon oil, and fresh thyme. A favorite for summer. 53 Montgomery Dr., Santa Rosa, 707-544- 3221.
It's Square — Psychic Pie, Santa Rosa
Made al taglio style—square, with a tart sourdough crust, and perfect for a second “finish” bake in your home oven. Only a few dozen are made each week, so get your order in early.
By the Ocean — Huria’s, Bodega Bay
Dreamy flavors like the Bodega, with bechamel sauce and clams, and the Chateau Rouge, with Havarti, caramelized onions, and cremini mushrooms. Takeout only, 1400 N. Highway 1, Bodega Bay, 707-377-4721.
Detroit-Style — Acre Pizza, Sebastopol
A deep, crispy crust and melty cheese for the win, with caramelized edges and bright, fresh tomato sauce. 6760 McKinley St., Sebastopol, 707-827-3455.
Play Some Bocce — Campo Fina, Healdsburg
Wood-fired pizzas are all the rage, but too often crusts get blistered and burnt. Here, a simple mushroom or Margherita gets the kiss of the oven without being smothered. 330 Healdsburg Ave., Healdsburg, 707-395-4640.
Thin and Crispy — The Red Grape, Sonoma
Brick-oven pies with impossibly thin cracker crusts that shatter and crackle as soon as you stuff them in your mouth. Try pear and gorgonzola pizza with bacon and chopped hazelnuts. 529 First St., West, Sonoma, 707-996-4103.
By: Heather Irwin