It’s not every pizzeria that offers whole Calabrian chiles as a pizza topping but we like the spicy nod to the Italian region where pizza got its start. It’s Neapolitan all the way, baby, from the almond wood-fired oven to the dough, made with soft, low gluten flour. The result is a crust both tender and blistered from its minute or so in the searing heat.
We’re partial to the Son of Yeti, the subtle sweetness of mushrooms, thyme and leek picking up smoky flavor from the oven. Local cyclists might prefer the Marin pie – it’s a carb double-shot with potatoes (with roasted garlic & rosemary oil) atop the thin crust.
Dont Miss:The Kona (tomato sauce, mozzarella, parmesan, jalapeño, scallion, red onion, pineapple, house coppa); The Specialized (specialized, tomato sauce, house made fennel sausage, hobbs’ pepperoni, mozzarella, parmesan, basil); and the Soft Serve Ice Cream topped with Olive Oil & Sea Salt.
Though husband-and-wife chefs Alessandro Spaziani-Montagna and Monika Troggler hail from Trento, an Italian town closer to Munich than Napoli, the duo know their stuff, serving 70 pizzas at the northern Italian restaurant they ran before opening in Sausalito.
At Sandrino, there are more than 25 options, ranging from the Trevigiana (mozzarella, gorgonzola, grilled radicchio, and onions) and the Romana (tomato sauce, mozzarella, Italian anchovies, capers). And if you're thirsty, there's an extensive selection of Italian wines to help you digest all those yummy carbs.
Don't Miss: Truffle Caciotta (mozzarella, cooked ham, Italian caciotta cheese with black truffle, fresh chives, black pepper); the Trentina (tomato sauce, mozzarella, Molinari sausage, sauté porcini mushrooms); and the Sausalito (tomato sauce, mozzarella, cooked ham, pepperoni, bell peppers, fresh ricotta cheese, corn).
Though the staff may hand you a menu when you sit down, make sure to check the blackboard for the day’s specials. The kitchen takes serious pride in sourcing insanely fresh ingredients, and it shows in every pie that comes out of the oven.
This month’s pizza special is the Pastori — a crave-worthy combination of charred pineapple passata, tomato sauce, mozzarella, al pastor-style roasted pork shoulder, Mama Lil’s peppers, chopped cilantro, and lime-pickled red onion. Smoky, slightly sweet, and carrying just the right amount of heat, it tastes like summer in pizza form.
Don’t miss the Woodacre with roasted Balakian Farm eggplant, spicy tomato sauce, mozzarella, ricotta salata, lemon zest, and breadcrumbs; the Baltimore Park topped with hen-of-the-woods mushrooms, crescenza cream, roasted garlic, truffle oil, and scallions; or the decadent Burrata served with crostini, oven-dried tomato jam, arugula, sea salt, and olive oil.
For years, chef and restaurateur Lacey Sher supplied her vegan chocolate cake to Tony Tutto’s longtime owner, Greg (“Tony”) Digiovine. When Tony retired, Sher stepped in, seamlessly carrying on the restaurant’s 100% organic philosophy while crafting pizzas in Tony’s signature Neapolitan-adjacent style. After a brief closure, Sher reopened the downtown Ross favorite last September alongside chef-partner Massimo Covello (Trattoria Servino).
The vegetarian and vegan pizzas (gluten-free option available) remain at the heart of the menu. While Covello is partial to a newer pie topped with chanterelle mushrooms, leeks, and mozzarella, longtime favorites like Tony’s three-cheese pizza with Calabrian chile and thyme are still going strong. The spinach, mushroom, cheese, and garlic-tomato calzone is another standout — and yes, it’s vegan.
Most pizzas come with clever names and playful musical references, from Peter, Paul & Pesto and A Love Supreme to Bitches Brew. Beyond the pies, the menu also features lasagna, calzones, and fresh salads. To drink, there’s an impressive selection of 50 world-class beers and ales, plus fine wines by the glass.
Don’t Miss: Magic Mushroom with smoked mozzarella, and Whiter Shade of Pale — a three-cheese blend loaded with herbs and garlic for extra lift and aromatics.
Chef-owner Fabrizio Cercatore, who managed pizza restaurants throughout northern Italy before opening in downtown San Rafael in 2024, describes his culinary influences as existing “between Tuscany and Liguria.” Using an Italian-made, energy-efficient electric pizza oven, Cercatore turns out pizzas and pinsa ($20 pinsa; $24 12” pizza; $34 16” pizza) with beautifully leopard-spotted crusts — a hallmark of their crisp yet airy character. Varieties like the Materazzi, topped with calabrese salami and kalamata olives, showcase a style Cercatore describes as “central to northern Italian — not Neapolitan and not Roman.”
Made with California-sourced tomatoes and organic wheat flour, the pizzas balance tradition with local ingredients, while the oval-shaped Roman-style pinsa uses a blend of non-GMO wheat and rice flour for a lighter texture. A 48-hour fermentation followed by a second 12-hour proof gives the dough its distinctive flavor and structure — qualities that have already earned a devoted local following. Additional ingredients, including prosciutto, Parmigiano Reggiano, and crescenza cheese, are imported directly from Italy.
Got an event coming up? They can bring the Roman magic straight to your home— a portable wood-fired pizza oven on wheels, a pizzaiolo, and a full Italian experience to make your night unforgettable.
Oliver's Pizzeria serves the only hand mixed, wood-fired Neapolitan pizza in Marin. The speakeasy-style spot is located above sister restaurant Vin Antico (through the back parking lot and up the stairs). Though no secret password is needed to enter.
Oliver’s menu is short but sweet - featuring just four pizzas (Margherita, Marinara, Sausage, and Mushroom), and a seasonal salad. They offer eight Italian wines by the glass, a selection of innovative cocktails, as well as small craft beers from HenHouse Brewing, Fort Point Beer Co. and North Coast Brewing Company. The restaurant boasts an intimate dining room and bar. And the exposed brick and second story location make for a unique experience.
Nestled in the heart of Mill Valley, Tamalpie has long been a favorite gathering spot for families, date nights, and anyone craving great pizza in a warm, welcoming setting. Named after nearby Mount Tamalpais — visible from the restaurant’s cozy patio — Tamalpie pairs laid-back charm with a menu rooted in fresh, seasonal ingredients.
The restaurant’s signature pizzas, many inspired by Mount Tam’s trails and landmarks, are the stars of the show. Favorites include the Laurel Dell with fennel sausage and kale, and the Hoo-Koo-E-Koo, finished with parmesan and fresh basil. Round out your meal with one of their vibrant salads, like the ever-popular Goddess with lemony crème fraîche and fresh herbs, or seasonal creations featuring ingredients like delicata squash, pomegranate, and maple.
Short on time? Grab a slice — a longtime lunchtime staple for Tam High students — or stock up on Tamalpie’s delicious frozen pizzas for an easy meal at home anytime.
Though the pizza crust may be closer in style to New York than Napoli (it’s puffier and chewier than the thinner Neapolitan style crusts), the flavors are pure Italian.
The Mediterranea has sliced fresh tomato, Alla Genovese skips the red sauce in favor of pesto and Alla Porticello favors slices of roasted eggplant. Or have it all on an Arlecchino – choose six different pizza styles and they all appear on a single, very large pie.
Don't Miss: The Employee's Special (hearts of artichoke, ground beef, pepperoni, green onion); Marinara (baby clams, garlic, oregano); and the Vegetarian Cannelloni (homemade crepes stuffed with spinach, ricotta and mozzarella cheeses).
When you walk into FRATM in downtown San Rafael, the first thing you notice is the gleaming floors and windows. That is, if you haven’t already taken in the hulk of a pizza oven in the prep area. Made of concrete and lava rocks and weighing in at 5 tons, it’s a Stefano Ferrara Forni, “the Ferrari of pizza ovens,” says owner Angelo Sannino of Doppio Zero fame. The Neapolitan born and raised Sannino keeps the Neapolitan-crafted oven at a cozy 800 to 850F, the better to make Neapolitan pizza with, my dear. (Pizzas requires a single minute in an oven that hot to achieve ideal puffy-crustiness.)
Of course there is pizza and Marin is lucky enough to have a dedicated white pie – Noci & Funghi, made with walnut cream, porcini and crumbled prosciutto. For those “no carb, no gluten” days, there’s an only-in-Marin braised short rib with fingerling potatoes, a few salads, plates of cured meats and cheeses, and vegetable-forward appetizers like beets with burrata and toasted hazelnuts and octopus with wild arugula.
Detroit native Joe Garfola (he’s a 10-Miler) ditched a career in satellite networking and software engineering with the Marine Corps and Google to bring his hometown’s favorite pizza style to Greenbrae’s Bon Air Shopping Center. Traditionally made in a 6x8” mechanics tin, Garfola uses 9x9 tins. The sauce? For true Detroit-style, that goes on top. “To protect the cheese,” says Garfola, who sources Grande cheese from Wisconsin for authentic flavor. Customers can also choose to put the sauce on the bottom or double it.
Baked in wide Middleby Marshall ovens, the pies emerge full of deep air bubbles, the better to support up to four toppings. More than that, Garfola says, “the dough smushes too much.” The hot seller since their late winter opening is ham and pineapple. Pepperoni and cheese is a close second. Chicken wings and breadsticks – cinnamon sugar, cheese or standard – with sweet and savory dipping sauces round out the menu. While you wait, play X-men or Donkey Kong in true 80’s fashion, on a bench in front of an ATM-like machine. Games are free for all customers!
