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Santa Cruz is a gorgeous city filled with dozens of incredibly talented chefs. The city takes pride in innovation and local, organic produce (in true Californian fashion), and each joint on this list is no different. From classic Neapolitan, Italian-owned pizzerias to spots that break the mold of standard pizza styles, there’s a lot to love in Santa Cruz’s pizza scene. But who wins the title of the best pizza in Santa Cruz?
Let’s find out together, shall we?
La Bufala is Santa Cruz’s quintessential stop for true Italian pizza. Owned and operated by a group of chefs from Southern Italy, this spot takes their craft incredibly seriously. While pizza isn’t the only option here, with a chance to try handmade pasta, luxurious tiramisu, and more, what sets La Bufala apart is their dedication to crafting true Neapolitan-style pizza.
We’ve discussed the importance of flour several times on Dishcrawl, and this importance is something that the chefs at La Bufala know inside and out. They use a proprietary blend of American and Italian flours and their starter (named “Pasta Madre”) to form a delightfully sour, chewy crust unlike many others thanks to its gentle three-day fermentation. When with imported mozzarella di bufala and local produce, something truly magical happens.
Between their dedication to tradition, the massive wood-fired oven, and top-notch ingredients and technique, Pizzeria la Bufala creates delicious pizzas every damn day. Whether you’re a fan of a nice sourdough, you seek out classic Neapolitan joints, or simply want to try genuine Calabrian food, this is the stop for you. In short, swing by Pizzeria la Buffala seven days a week for lunch or dinner — it’s worth every second.
Bookie’s Pizza is a unique joint that specializes in “inauthentic Detroit-style pizza” with a California spin. They started a simple popup mid-pandemic, from the mind of Chef Todd Parker, and quickly grew into something genuinely special. Each pie boasts the signature crisp edges of a classic Detroit-style pie, but their toppings are anything but classic.
Between pies like the chanterelle & guanciale and the mushroom & nettle, it’s clear that Bookie’s takes their insistence on seasonal, crafty pies quite seriously. Nonetheless, even their standard cheese or ‘roni shows an incredibly unique character.
I’m a large proponent of texture in food being a transformative aspect that’s often left ignored, and Bookie’s understands this perfectly. Their crusts are incredibly crisp at the edge, while retaining that airy, delicate inner texture that makes Detroit pies so unique — and when paired with Californian creativity, the resulting pies are truly special.
Post-pandemic, it’s becoming increasingly common to find brand-new joints. While innovation is an important part of the pizza world, it’s always heartwarming to find a spot that withstood the storm through tradition and quality. Bantam is no exception, offering up wood-fired pies since ‘12 in Santa Cruz’s west side. Their motto, “Don’t panic, it’s organic,” is true to Californian style — though their pies are Italian, through and through.
Featuring a constantly rotating menu based on what’s immediately available locally, Bantam has built something of a fine dining pizzeria — and I, for one, am here for it. While there are a few standards that eschew the usual pizza experience (scallops, pork belly, and more grace their starter menus) the fluffy Neapolitan pies are what’s earned their local love.
The most recent menu features innovation and tradition alike, ranging from a delicious standard Margherita to an asparagus pie with fontal and capers, allowing guests to explore. And that’s the beauty of Bantam; they’re steeped in tradition, but don’t stop with what “should” go on what. Rather, they insist that their chefs and guests alike learn new flavor profiles and techniques to constantly advance an already beautiful craft.
While the spots above deserve their moment in the limelight, the world of pizza is too large to limit a selection of restaurants to a measly three. Because of this, I always select a duo of top-notch joints that, while not my pick for the best, are incredible in their own right.
Check out the spots below to find a couple of genuinely fantastic spots who do things their way.
As an Oregon native, I had to include Woodstock Pizza. They’re certainly not local (originating in Corvallis, OR), so do with that as you will, but they’ve been crafting top-tier pies all along the West Coast since 1977 for a reason. Their Santa Cruz location is no different, offering a classic heavily loaded pie with a thick, chewy crust.
If you’re a fan of greasy goodness, few options fit the bill as well as Woodstock — so give them a try!
At Dishcrawl, we take the tradition and technique behind pizza very seriously. As such, we couldn’t help but highlight a joint operated by a group of Italian chefs that made their mark in lil’ old Santa Cruz. They make top-tier Neapolitan pies, organic hand-crafted pasta, and little else, but that’s part of their magic.
While you won’t find a massive menu or dozens of options, the simple reality is that Tramonti’s wood-fired pies are a perfect example of true Italian craftsmanship.
