Named after the owner's uncle, who was a WWII vet, Rocco's Pizza doles out a menu of fresh Italian cuisine. Made-from-scratch dough is rolled daily into more than 15 styles of pizza, forming a foundation for the meat-free combination of greens that composes a gourmet vegetarian pie (12", $19.75) and a battlefield where pineapple, sausage, and garlic can trade zesty punches with steel-knuckled onions to create a spicy sausage special (16", $26.60). A dish of linguine ai frutti di mare ($11.95) catches a cluster of ocean clams and shrimp in its noodly net, and a meatball sandwich ($6.75) packs red sauce, meatballs, onions, and cheese into a french sweet-roll sleeping bag. Customers can check the rest of Rocco's menu for appetizers, fresh salads, and juicy beef or chicken burgers while kicking back in the causal pizzeria, which features a flat-screen TV and room for 50 diners to play musical chairs.
Since its first pizzeria opened in 1978 in Palo Alto, Mountain Mike’s Pizza has stretched to encompass more than 150 restaurants throughout the West Coast. From the meat-laden Pike’s Peak to the vegetarian-friendly Mt. Veggiemore, 12 specialty pizzas—most of them named after mountains—arrive in portions from small to extra large, which can feed up to eight patrons or spark nostalgia in homesick, city-dwelling mountain goats. Diners can also choose their own conglomeration of ingredients, ranging from Louisiana-style hot links to sun-dried tomatoes, and supplement pies with an all-you-can-eat salad bar or a quintet of appetizer options including wings and jalapeño poppers.
Gina Gochez and Taylor Maia grew up together in a small town in central Brazil, but moved to San Francisco to follow their dream: opening a pizzeria. They soon founded Pizza Orgasmica & Brewing Co, an enterprise that has since spread to five locations throughout the San Francisco area. At each, these childhood friends fuse their passion for pizza and the cuisine of their native land, blending Brazilian and Italian ingredients into colorful specialty pizzas with names such as Latin Lover, Girl from Ipanema, and Hot Mama. They also give diners creative free rein, helping them create their own using more than 50 toppings and the local library's thesaurus. At the San Rafael location, traditional Brazilian dishes such as stews and rice platters represent the flavors of the founders' childhood. Accompanying all of these dishes are Pizza Orgasmica & Brewing Co's 10 house-brewed beers, which range from a light kolsch to a hearty porter.
Chalkboard menus, checkered tablecloths, and trompe-l'oeil murals of Tuscan vistas prime visitors for a classic trattoria experience at Marina Pizza. The cuisine fulfills that promise: pizzas inspired by a host of regional Italian traditions converge on the menu, united by housemade sauce and handspun dough. Grilled paninis employ gooey cheese to fuse ciabatta bread with fresh eggplant and turkey, while hot 10-inch French rolls insulate meatballs, Italian sausage, and thinly sliced steak. The kitchen welcomes a handful of East Coast culinary traditions as well, letting cheesecake and baby clam pizzas serve a taste of the Big Apple without the metallic aftertaste of smooching the Statue of Liberty.
Patxi's Chicago Pizza is a Best Pizza of the Bay Area establishment that caters to indulgent pizza partiers and intimate diners alike. Printed on resilient pizza dough, Patxi's menu features a build-your-own arsenal of toppings such as feta cheese, green bell peppers, Italian sausage, kalamata olives, sundried tomatoes, salami, zucchini, soy cheese, and many more available atop Chicago-style crusts ($14.40 for a 10'' before toppings) and thin crusts ($9.95 for a 10'' before toppings).
In the kitchen of Mauro's Pizza & Pasta, cooks make yeast-leavened dough by hand using organic flour as other cooks slow-cook tomato sauce with locally grown organic vegetables and herbs. Handcrafted signature pizzas such as the Genovese sport artichoke hearts, sun-dried tomatoes, and pesto, and custom pies are available in diverse combinations. For takeout, daily entree specials include artichoke lasagna with tomato-cream sauce and handmade ravioli pouches stuffed with butternut squash and walnut-sage brown butter—each designed to fill family dinner tables or family neck-mounted trays if tables have already been eaten.