17 of the Best Pizza Joints in San Diego
From NY-style to Chicago deep dish and more, you’re sure to find a pizza to suit your mood in America’s Finest City.
Whether you dig thick, chewy slices, wafer-thin crispiness, or something in between, San Diego’s pizza shops deliver all your favorite pies in a big way. We’ve got Roman-style, classic Neapolitan, grandma-style, Sicilian, Detroit-style, crispy tavern-style, deep-dish, stuffed, and Chicago and New York variations galore. From Little Italy to Oceanside to Encinitas, we set out to find the most legit pizza joints in San Diego, from no-frills slice shops and tavern-style restaurants with perfect pie-and-pint pairings to fine dining establishments using only the most luxurious ingredients. Here are 17 of the best places to eat pizza in San Diego:
Prince Street Pizza
San Diego’s first outpost of the wildly popular, NYC-based Prince St. Pizza landed in the Gaslamp Quarter in late January. Its premiere Neapolitan-style and signature SoHo Squares, a fluffy-crusted Sicilian-style, use handcrafted sauces made from family recipes, cheese shipped in from New York, and a newly-installed water filtration system that replicates the quality and taste of New York City water. Menu staples include Mercer Margherita with original pizza sauce, fresh garlic, fresh mozzarella, pecorino romano, extra virgin olive oil, and basil and Prince Perfection with marinara sauce, fresh mozzarella, and pecorino romano, plus several vegan and gluten-free options, salads and take-home sauces.
How to order: Order online for pickup or local delivery.
TNT Pizza boasts a trifecta of pizza styles, including NY thin crust, Detroit-style, and grandma pizza, which is similar to Sicilian pizza, but with roots in Long Island and a thinner, slightly denser, crispier crust that’s given a shorter rising time before it’s baked in a sheet pan. Specialty pizzas come in a baker’s dozen varieties, from the simply dressed, sauceless Large Marge with sliced tomato, cherry tomato, roasted garlic, evoo, and basil to the cult favorite Pickle Pie, smothered in house-made pickles, everything bagel seasoning, ranch, garlic, and dill. Build your own from a list of two dozen options, including gluten-free and vegan choices. There are also several varieties by the slice for a quick on-the-go snack.
How to order: Dine-in seating is on a first-come basis. Order for takeout online.
Angry Petes Pizza
How to order: Dine-in seating is on a first-come basis. Order online for pickup or local delivery.
Herb & Wood
Pizza might seem like an unusual choice at a fine dining restaurant like Herb & Wood, but it’s a solid choice for a shareable appetizer or light meal. Bonus: It’s made using the same gourmet ingredients and inspired flavor profiles you’ll find in Herb & Wood’s pasta and meat dishes. When in doubt, opt for the Iberico 'Nduja with Calabrian chili, Pomodoro, burrata, and broccolini; it's a spicier, more sophisticated riff on the classic sausage pizza.
How to order: Reservations can be made online. Walk-ins are accepted if seating is available.
The Privateer Coal Fired Pizza
Childhood friends Charlie Anderson and Jamey Stone grew up together in Oceanside and dreamed of opening a pizza joint in their hometown. Dreams do come true, including ones of chewy, crispy coal-fired crust topped with fresh, local ingredients. The Captain Fin Pie, smothered in clam chowder sauce, provolone, potatoes, bacon, and black pepper, might raise an eyebrow, but trust us, it works deliciously. Traditional combos like Brixton Pie, with tomato sauce, Grana Padano, and pepperoni, get a tweak of fresh lemon zest ricotta, while Raen Pie combines white sauce, provolone, fior di latte, prosciutto di Parma, arugula, and black pepper. The extensive wine list is one of the largest in North County.
How to order: Indoor dining is on a first-come basis for groups of five or fewer. For groups of 6-14, reserve online. Order online for pickup or delivery.
Emily Green created Sisters Pizza to honor the memory of her own late sister, Kate Green. Focusing on East Coast-style pizza, with an eye toward community service, she raises money for a different charity each month through her nonprofit, Kindness for Kate. Available by the slice or whole pie, choose from the pure simplicity of Uncle Jesse, with olive oil, ricotta, mozzarella, and fresh basil, to the piled-high Livin’ on the Veg with red sauce, mozzarella, Roma tomatoes, green peppers, Bermuda onions, black olives, mushrooms, and broccoli. Can’t make up your mind? Ask if they can make a Frankenpie, a crowd-pleasing assembly of various slices from the case.
How to order: Indoor and patio dining is available on a first-come basis.
Gelati & Peccati
Gelati & Peccati, part of the Buona Forchetta family, features Roman-style pizza named after peccati, or sins, specifically the Seven Deadly Sins. The high-hydration dough ferments for a full three days before it’s patted into sheet pans, topped with all manner of delicious ingredients, and baked to an airy, light crust. Mimicking the walk-up pizzeria and gelati shops found all over Rome, there are at least a dozen varieties available at any given time. Try the luxurious Lussuria (Lust), with mozzarella, caciocavallo, guanciale, and fresh truffle, or the best-selling Invidia (Envy), simply adorned with zucchini, ricotta, lemon zest, and black pepper. Save room for a scoop or two of gelato, which comes in a wide range of flavors—we love the sublime Roasted Pistachio or sweet-tart Cherry Hazelnut with Chocolate Chip, plus vegan options and fruit sorbets. Its new outpost, GP Diner, opened in February on South Coast Highway 101 in Encinitas
How to order: Open for dine-in and takeout on a first-come, first-served basis.
With a half-dozen more outposts across San Diego County, Buona Forchetta offers more than three dozen pies, most of which can also be made gluten-free. Anything you choose will be pretty close to pizza perfection, from the Classiche Napoletane and savory Rosse (red-sauced) options to La Bianche and Pizza Gourmet sauceless pies featuring luxe ingredients like provola, speck, zucchini flowers, mozzarella di bufala, and prosciutto di Parma, plus loaded calzones. Besides Buona Forchetta, they’ve also spawned visit-worthy spinoffs that include Gelati & Peccati and G&P Diner, where piazzolo Luca Zamboni crafts Roman-style pizzas sold al taglio (by the slice), along with creamy, intensely-flavored gelatos and sorbets, and Matteo and Chicchirichi, non-profit, non-pizza restaurants dedicated to raising funds for community programs and educational opportunities throughout San Diego.
How to book: Reservations can be made online, and takeout orders are available from your favorite location’s website. Walk-ins are accepted if seating is available.
This beloved slice shop is known for classic, NY-style pies that crush your strongest pizza cravings. The Whitestone, a white pie with mozzarella, garlic, and dollops of creamy herbed ricotta cheese is a must, but so is the triple-threat Porko pie with pepperoni, sausage, and meatballs. Other house specialty pizzas and the calzones make it worth multiple visits before deciding on your favorites. Cash only, ATM available inside.
How to order: Stop by or call 619-291-3341 to order takeout. Seating is on a first-come basis.
Regents Pizzeria gets well-deserved props for its excellent draft list and sturdy appetizers like scorching hot wings, Buffalo cauliflower, and crispy Brussels sprouts, plus all manner of salads and sandwiches, but the pizza is where it really shines. You can get a whole pie if you’re willing to wait or head directly to the slice case for instant gratification. There are different varieties of NY-style and Chicago deep-dish pies here, so the only reasonable thing is to get one of each. Whole pies can be ordered half-baked and come with instructions for finishing the process at home.
How to order: Seating is on a first-come, first-served basis. Call (858) 550-0406 or order online for takeout or delivery within five miles.
Sicilian Thing Pizza
Sicilian-style pizza isn’t all that common in San Diego, but nobody does it better than this longstanding shop in North Park. Don’t be fooled by the modest digs: Aside from perfecting the namesake style, it also does a bang-up job on New York-style pies. The Sicilian Almost Lasagna pizza is a great pick, featuring loads of meatballs, ricotta, and savory red sauce. Weekday specials like $13.95 for two slices and a beer encourage mid-week pizza consumption, while everyday prices are so reasonable that it makes sense to order a square (thick) pizza and a round (thin) one and plan on lots of leftovers.
How to order: Open for dine-in and outdoor seating on a first-come basis. Order online for pickup or delivery within five miles.
Launched in 2016 by a bonafide pizza nerd, this cozy neighborhood spot situated in a former post office pays homage to beloved pies from pizzerias across the nation, like Roberta’s in Brooklyn, Pizzeria Bianco in Phoenix, and the food court in Costco (no kidding!). Owner Matt Lyons finely tuned every detail of the operation to turn out the best possible pizza, including sourcing a specific brand of flour, splurging on a 1,500-pound wood-fired Renato oven, and installing a reverse osmosis system to make the water just right. A half-dozen vegan pizzas in two sizes are also available.
How to order: Reserve a table for indoor dining online. Walk-ins are accepted if seating is available. Order online for pickup.
Using old-school methods established by the Associazione Vera Pizza Napoletana, Caffe Calabria’s puffy-edged and uber-thin crispy crust is baked for 60-90 seconds in a 905-degree, oak wood-fired oven. There’s no wrong choice here, but the Salsiccia is an absolute knockout, made with organic San Marzano tomatoes, fior di latte, Grana Padano, and house-made fennel sausage under a scattering of fresh basil leaves. Just remember that pizza is only served Monday-Wednesday from 12 to 3 pm, and all day Thursday through Sunday, and plan accordingly.
How to order: Indoor dining is available on a first-come basis.
Blue Ribbon Artisan Pizza
For more than 13 years, Wade and Kristi Hageman have been turning out impossibly thin, beautifully charred pizzas, made from dough that’s been fermented for three days and baked a few minutes longer than traditional Neapolitan pizza, giving it a crackling crisp crust and soft crumb. Simple, high-quality embellishments range from the brightly flavored Signature pizza topped with fresh mozzarella, ricotta, lemon zest, red onion, basil, and lemon extra virgin olive oil to the Staff Favorite with house-made tomato sauce, sausage, basil, Parmigiano Reggiano, and a drizzle of heavy cream. If you can, save room for their signature dessert, a creamy, delectable Butterscotch Pudding.
How to order: Make reservations for indoor dining online. Walk-ins are accepted if seating is available.
Pizza Bella Italian Bistro
Old Town isn’t the first neighborhood that springs to mind when you’re craving a slice, but Pizza Bella has been serving its award-winning pies there for nearly fifty years. Hand-tossed and stone-baked, these are medium-thick, chewy slices that can stand up to a load of hearty toppings, with pies ranging in size from personal to gigantic. Build your own custom creation, or opt for a house combination like the Sigma-Chi: two sauces (red and pesto), Italian sausage, bacon, pepperoni, and primavera vegetables.
How to order: In-house dining is available on a first-come basis, or call 619-493-3658 for pickup or delivery.
Pairing Petra flour imported from the Veneto region of Italy with a 48-hour rising process, Ambrogio15’s paper-thin, Milanese-style pizza can be ordered with a custom crust made from white, whole wheat, or gluten-free flour. You can’t miss with the classic margherita or the indulgent Hannibal Lecter featuring San Marzano tomato sauce, mozzarella, grated Parmigiano Reggiano, spicy salame Calabrese, pepperoni, and organic red bell pepper.
How to order: Reservations for in-house dining, pickup, and delivery can be made from your favorite location online.
Lefty's Chicago Pizzeria
Lefty’s offers all three classic Chicago styles: crispy, square-cut tavern-style, deep-dish, and stuffed, along with other non-pizza hometown favorites, like Italian beef sandwiches and Chicago hot dogs. Specialty pies range from veggie-laden to big and meaty, with just about every combo in between, or make your own from a list of nearly thirty toppings. Call ahead if you’re ordering the stuffed pizza; they take an hour to bake thoroughly.
How to order: Order from your preferred location online.