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"The Best Pizza In The OC"

Restaurant Review

OC Weekly

Our pizza is a retrofitted Italian masterpiece, beginning with a flaky, yet sturdy crust as its base... And how about that layer of mozza? Oozing enough chewy, stringy goodness to spur an oil well. Tomatoes are strewn over like a red badge of courage.

I bit into the Tony’s Special slice. The cheese was milky and melted thoroughly, but not clumpy. Even better, it maintained a creamy consistency near the crust, a crust good enough to re-sell as breadsticks. The combination of the fresh veggies with the rustic grace of crust, sauce, cheese and herbed ground sausage was grandiose. I’m used to folding pizzas in half and dunking them in ranch sauce, but a fork and knife were necessary to whittle the Tony’s Special slice.

Orange County Food Blogs

The toppings are then layered with tomato sauce and once the pizza is finished cooking a light sprinkling of parmesan finishes everything off. The tomato sauce had a nice acidic kick to it and the perfect amount of sauce... I could taste both oregano and basil mixed into the sauce which added a nice herbal punch.

Orange County Register

One bite and I wanted to pull a Harry Caray and scream “Holy Cow!” I mean, this is just pure pizza porn, with cheese and sausage and sauce dripping everywhere and … well, I better stop there. 

"Every thing is homemade here," she said. "Our deep dish is the best, but we have extra thin, thin and Sicilian style."

All About The Food

We were especially impressed by the 2-inch thick pepperoni pizza that weighed approximately 4 lbs. The crust was peppered with herbs, oil, and lots of parmesan cheese. There was practically an entire layer of parmesan covering the pizza like a delicious, cheesy blanket. 

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