Hand-tossed or pan-baked, wood-fired or deep-dish, thin and blistered or thick and indulgent, pizza inspires strong opinions.
With that in mind, I’m ready to wade into the fray and share a selection of standouts from across Sonoma County. These are places that consistently deliver, whether through exemplary dough, thoughtful toppings or a clear point of view. Beyond the Editor’s Picks, you’ll find more beloved pizzerias, each with its own loyal following.
Who do you think makes the county’s best pizza? Email me at heather.irwin@pressdemocrat.com.
As always, check hours, menus and dining options before you go.
Editor’s Picks
Top Dog: PizzaLeah
Head and shoulders above the rest, pizzaiola Leah Scurto pours equal parts precision and heart into the holy trinity of dough, sauce and cheese at PizzaLeah. In a county crowded with maximalist mashups, her approach stays grounded and classic, with just enough flourish to keep things interesting. Highlights include the Old Grey Beard with red sauce, mozzarella and fontina, Italian sausage, Calabrian peppers, hot honey and orange zest, and the restrained Nico Pie, finished with olive oil, mozzarella, roasted garlic, rosemary and shaved Parmesan. Choose from thin, round pies (12 or 16 inches) or square-pan pizzas, which often sell out. Seasonal specials rotate regularly. 9240 Old Redwood Highway, Suite 116, Windsor, 707-620-0551, pizzaleah.com
Love from Naples: L’Oro di Napoli
Neapolitan-style, wood-fired pizzas are the heart of L’Oro di Napoli, with locations in Santa Rosa and Petaluma. The thin, leopard-spotted crusts are hand-stretched and cooked quickly, using imported ingredients and co-owner Domenico De Angelis’ pizzaiolo skills. Standouts include the pistachio pizza with smoked cheese, pistachio pesto, mortadella, provolone cream and basil, one of my Best Dishes of 2025. 629 Fourth St., Santa Rosa, 707-541-6394; 208 Petaluma Blvd. N., Petaluma, 707-981-7175, lorodinapolica.com
Taste of Rome: Psychic Pie
Roman-style pizzas anchor the menu at Psychic Pie, where eight rotating options reflect a chef-driven, seasonal sensibility. Expect combinations like mushrooms with chèvre, lemon and herbs; potatoes with chile oil, mozzarella and crème fraîche; or hot coppa with Estero Gold cheese and hot honey. Pepperoni and cheese remain constants, alongside vegetarian and vegan choices. Slices are sold by weight, making it easy to sample. Owners Nicholi Ludlow and Leith Leiser-Miller cut slices to order, par-bake and crisp them before serving. 980 Gravenstein Highway S., Sebastopol, 707-827-6032, psychicpie.com
Thoughtful: Slow Co. Pizza
At Cotati’s Slow Co. Pizza, a “slow” philosophy informs everything from sourcing to preparation. Long-fermented sourdough creates a nutty flavor and airy crumb with a crisp finish. Seasonal ingredients from local farms shine, whether on a simple cheese pie or a fully loaded vegetable pizza. The restraint here is intentional and effective. 8197 La Plaza, Cotati, 707-796-5124, slowcopizza.com
Pop-Up Powerhouse: Gabacool
With little more than a tent, a cooler of cheese and three tabletop ovens, Jeremy Clemens and Michele Querin built one of Sonoma County’s most reliable pop-up pizza operations. Gabacool’s New York-style pies, especially the Big Tony with red sauce, mozzarella, Parmesan and pepperoni, are blistered, foldable and deeply satisfying. Every pizza is named after a Sopranos character, and the sides are non-negotiable: housemade ranch and hot honey. Locations vary; find schedules at Instagram.com/gabacool_provisions.
An Old Friend: Rosso
After a change in ownership, the reopened Rosso Pizzeria has returned with confidence and, in some cases, improved execution. Wood-fired pies remain the draw, from a classic Margherita to the standout Funghi di Limone, layered with roasted mixed mushrooms, Taleggio, Fontina, shaved artichokes, lemon oil and fresh thyme. Crisp, blistered and balanced. 53 Montgomery Drive, Santa Rosa, 707-615-7893, rossopizzeria.com
Offbeat: Buck’s Place
Red-tablecloth East Coast classics set the tone at Buck’s Place: chicken Parmesan, Italian hoagies worthy of Tony Soprano (all the mozz and gabagool you’d hope for) and mozzarella sticks engineered to leave you a little unsteady. But pizza is the real draw. The style shifts with the mood: Chicago deep-dish one day, grandma-style Sicilian the next, then crunch-edged Detroit or a straightforward 16-inch New York round. On rare occasions, there’s even pizza by the slice. 401 Grove St., Sonoma, 707-231-1245, bucks-place.com
All the Choices: Stellina Pronto
The custom-built Italian pizza oven at Stellina Pronto makes this Petaluma bakery and cafe a top choice for pizza. You’ll find 11 kinds on the menu, from a simple Margherita to one of the best New Haven-style clam pizzas around. For a twist, try a Piadina, a folded pizza crust stuffed with everything from chicken Parmesan to prosciutto. 23 Kentucky St., Petaluma, 707-789-9556, stellinapronto.com
Italian Heart: Diavola Pizzeria & Salumeria
Despite some cheffy toppings (house-smoked pork belly, kimchi, roasted pineapple), these wood-fired pizzas aren’t messing around. Chef Dino Bugica goes all in on both Sicilian- and Neapolitan-style pies, from simple to extravagant. You can’t go wrong with the Prosciutto & Fungi, topped with sautéed mushrooms, hot pepper spread, prosciutto, basil, Gorgonzola and tomato. 21021 Geyserville Ave., Geyserville, 707-814-0111, diavolapizzeria.com
Classic Deep: Old Chicago
This 48-year-old Petaluma staple serves deep-dish pizza that even a Chicago native can appreciate. You’ll find pies from double-crust to thin-crust, along with a wide range of toppings. Get a seat by the window for second-floor views of downtown Petaluma. 41 Petaluma Blvd. N., Petaluma, 707-763-3897; 1390 N. McDowell Blvd., Suite H, Petaluma, 707-732-8008, oldchgo.com
The Chef: Glen Ellen Star
Chef Ari Weiswasser’s 650-degree custom-built wood oven perfumes the entire block with its smoke. Pizzas steal the show at this Wine Country classic, with a simple Margherita or white pizza with guanciale, both easily feeding two. Try the tomato cream pie with Espelette pepper. 13648 Arnold Drive, Glen Ellen, 707-343-1384, glenellenstar.com
Truly New York: NY Pie
NY Pie pizzas require the Manhattan-style fold to cram a slice into your face, and they’re uniquely Italian-American. Classic cheese or pepperoni is the way to go. The local pizza staple closed in late 2023 and reopened in summer 2024 under new ownership with a fresh look. 65 Brookwood Ave., Santa Rosa, 707-526-9743, nypie.pizza
West County Cool: Sonoma Pizza Co.
Sonoma Pizza Co. is a Sonoma County favorite, known for its long-fermented dough and puffy-crust, thin-bottomed pies. Their salads also deserve attention, making for a well-rounded experience in Forestville. 6615 Front St., Forestville, 707-820-1031, sonomapizzaco.com
Detroit Vibes: Acre Pizza
Detroit-style pizza is a winner, with a deep, crispy crust and melted cheese, plus seasonal favorite pies and slices. Housemade ranch and hot honey are a must. Locations in Cotati, Petaluma and Sebastopol, acrepizza.com
Slices: Mombo’s Pizza
There’s a reason this classic pizzeria is standing-room-only all weekend. It’s just darn good pizza. It’s our go-to on Friday nights, but for a quick daytime slice, it can’t be beat. Locations in Cotati, Healdsburg, Santa Rosa and Sebastopol, mombospizza.com
The Underdog: Il Fuoco Pizza
You can’t keep a good chef down. After announcing Il Fuoco would close in December, the outcry was so loud that chef Rob Larman reopened, at least temporarily. He’s not afraid to get creative with wood-fired pizzas like maple bacon with brisket, clam with fresh oregano, and roasted eggplant with preserved lemon. If you want something more traditional, he has that too, along with vegan cheese and gluten-free crusts. 18350 Sonoma Highway, Sonoma, 707-522-7778, ilfuocopizza.com
More awesome pizzas
Wild Goat Bistro
Thin and crispy pizzas lead at this hidden gem in Petaluma. The stone-and-wood interior of the historic Great Petaluma Mill lends an Italian feel, and fresh local ingredients elevate the Neapolitan-style pies. There’s even an “In Season” pizza. 6 Petaluma Blvd. N., Petaluma, 707-658-1156, wildgoatbistro.com
Jackson’s Bar and Oven
Pizzas range from simple Margherita to prosciutto with mascarpone, pear and arugula, plus daily specials and a gluten-free version. The favorite is the housemade sausage with tomato sauce, provolone, olives, goat horn peppers and oregano. Feeling adventurous? Go for the Undecided and let the chef surprise you. 135 Fourth St., Santa Rosa, 707-545-6900, jacksonsbarandoven.com
Tony’s of North Beach
Hit the jackpot with a pizza from the pie master himself, Tony Gemignani, a 13-time World Pizza Champion. Gemignani’s pizzas, from a simple Margherita to thin-crusted Roman pizzas, savory to sweet slices, have just the right amount of crisp and gentle char to make you swear off Friday night pizza delivery. Graton Casino, 288 Golf Course Drive W., Rohnert Park, 707-588-7741, gratonresortcasino.com
Mary’s Pizza Shack
This is one of the best local options for pizza with kids, who can create their own pizza. Crayons and activity sheets are provided at the table, and the restaurant offers sensory-friendly kits for children with autism and other support needs. Locations in Petaluma, Rohnert Park, Santa Rosa, Sonoma and Windsor, maryspizzashack.com
Mary’s Slice Shack
The best place in Sonoma to get a honking big slice on the go. It’s a favorite spot for kids hanging out after the Tuesday farmers market on the plaza. You can pick your toppings. 14 W. Spain St., Sonoma, 707-938-9290, maryssliceshack.com
Journeyman Meat Co.
Peter Seghesio’s warm yet minimalist salumeria showcases several hand-operated Berkel meat slicers, hanging salumi, extensive wine racks and a wood-fired pizza oven. Choose from Bianco, Rosso and Verde, all featuring top-notch ingredients. 404 Center St., Healdsburg, 707-395-6328, journeymanmeat.com
Papa’s Pizza Cafe
Looking for pizza and financial advice? At Papa’s Pizza in Cloverdale, you can get both. Owner Mike Nixon, a longtime financial planner and pie-spinner, runs a pizza parlor and financial services under the same roof. The financial office is in the back of the pizzeria, with most business conducted online or by phone. The Bear with pepperoni, pineapple, jalapenos, garlic and sausage is a locals’ favorite. 105 N. Cloverdale Blvd., Cloverdale, 707-894-4453, papaspizzacafe.com
Gold Coast Coffee
On your way to the coast, stop by this cozy coffee shop for a cup of house-roasted java and a woodfired pizza on the deck. Pastry is also baked in the woodfired oven. 25377 Steelhead Blvd., Duncans Mills, 707-865-1441, goldcoastcoffeebakery.com
Raymond’s Bakery
Hidden among the redwood groves in Cazadero is your diet’s downfall. Award-winning baker Mark Raymond and his wife, Elizabeth, serve fresh racks of bread in all shapes and sizes, along with pastries and excellent pizzas. 5400 Cazadero Highway, Cazadero, 707-632-5335, cazbakery.com
Huria’s
Best known for their woodfired Napoletana pizzas that come in flavors so dreamy you’ll have a hard time choosing. Try the Bodega, with Bechamel sauce, clams, mozzarella and garlic. Or the Chateau Rouge with Havarti, fresh mozzarella, smoked and caramelized onions, cremini mushrooms, Parmesan and dried herbs, finished with garlic oil. Takeout only. 1400 N. Highway 1, Bodega Bay, 707-377-4721, hurias.com
