pizzaoven

A new wood-fired pizza oven will be the centerpiece of the forthcoming Vignette pizzeria in Sebastopol

So what’s the difference between Neapolitan, Sicilian, New York and California-style pizzas? Like barbecue, you’ll get a different answer depending on who you ask, but the forthcoming Vignette (6750 McKinley St., The Barlow) is definitely in the Neapolitan category.

Defined as having a very thin crust, minimal toppings (compared to meat-laden American pizzas) and cooked at a very high heat in a wood-fired pizza oven, Neapolitan ‘zas pizzas are pretty familiar in Wine Country. New York pies are a larger take on the Neapolitan, while the Sicilian version is thicker, deeper and typically square.

Now that you’re thoroughly schooled, Chef Mark Hopper’s menu at Vignette will include pizzas like The Manhattan, with San Marzano tomatoes, chopped clams, buffalo mozzarella and chili oil. Other dishes include nduja flatbread with arugula, red onion and Grana Padano cheese and fire roasted vegetables.

GM Michael Zwicklbauer (formerly of The Restaurant at Meadowood and Farmshop Marin) will run a carefully curated beer, wine and coffee list. The best news: Nothing on the menu will be over $20.

Look for a late July opening (6750 McKinley St., Sebastopol).