Newsletter

June 13th, 2013

Listen up friends, this is an important announcement: I have a new candidate for Best Pizza in the South Bay. It’s called Pizza Bocca Lupo, it can be found in the San Pedro Square Market, and it is seriously amazing. It’s obsessively authentic Neapolitan style; they even go so far as to claim that the reason their pizza is so much more truly the real thing is that they’re the only ones in the South Bay who’re making pizza in an oven imported from Naples, which feels just ever so slightly like an empty gesture, done so that it could be written about on their website. Still, who am I to criticize their ways? The pizza I ate there was so good I wanted to cry and if they say they needed to ship an oven across an ocean and a continent in order to make it, fine, it seems to have been worth it.

Traditional Neapolitan means that we’re talking about a very thin crust and it means that you won’t find any groovy California toppings being allowed to interfere. No avocados or sprouts on these pizzas. This is the kind of place where the margarita is going to be heaven in its perfect simplicity, but knowing that, you know that they’re going to be serving up some pretty amazing sausage too. And the good thing, if it feels too hard to choose, is that this is not the heavy, greasy kind of pizza that can only be indulged in every once in a great while. This is a light delight, perfect summer fare, and going back a couple of nights later to try the one you passed up is a perfectly fine choice to make.

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