The oven admirals at Straw Hat Pizza bake an extensive fleet of California-style pizza. The kitchen team prepares each crust to pack a flaky, crispy, crunch-causing texture, creating a sturdy foundation capable of supporting cheese, sauce, toppings, and hardbound copies of Mark McGwire's autobiography. A large chicken-bacon-ranch pizza saturates taste-sensory apparatuses with a dual-meat format and a vegetable cast of tomatoes and red onions, and the large aloha chicken merges chicken, ham, pineapple, and bacon on a highway of barbecue and red sauce (each $17.99 for a 15"). Vegetarians can imbibe the windfall of grown ingredients that fill out the large california veggie pie — a conference of zucchini, broccoli, onions, mushrooms, tomatoes, spices, and white sauce ($17.99 for a 15"). Straw Hat also puts together an impressive roster of hot sandwiches, such as the sauce-packed meatball version ($5.49).