The number of quality pizzerias in Orange County is ballooning, so keeping up with all those Neapolitan thin crusts, New York slices, and Chicago deep dishes is a challenge for Chowhounds. Here are five places worth a visit:
• David Myers’s Pizzeria Ortica produces a pie with a chewy crust and quality toppings. Order a margherita (pictured) and add spicy salami, or opt for the Alla Norma (cherry tomatoes, basil, eggplant, smoked mozzarella, and ricotta salata). Pizzas cook in an oven fired with almond wood. 650 Anton Boulevard, Costa Mesa; 714-445-4900.
• The pizzaiolos at Fuoco Pizzeria Napoletana work their magic in a handmade brick oven and leave the pies uncut, just like in Napoli. Pizzas cook approximately 90 seconds, says tinroofrusted, resulting in a crust you can fold without tearing. 101 N. Harbor Boulevard, Fullerton; 714-626-0727.
• Some ‘hounds swear that the OC’s best deep-dish pizza (maybe even the best in Southern California) is at Tony’s Little Italy. Pies are made to order, so call ahead or expect to wait 40 minutes. For your patience, you get the kind of pizza that makes Chicago proud. 1808 N. Placentia Avenue, Placentia; 714-528-2159.
• For pizza by the slice, many ‘hounds hit up Johnny’s Real New York Pizza, owned and operated by New York transplant Johnny Younesi. A plain cheese slice will set you back $3.25, with an upgrade for toppings. Whole pies are also available. 2756 East Coast Highway, Corona del Mar; 949-729-9159.
• Chowhound Phood knows Neapolitan, and thinks the ones fired at Pizza e Vino rock, citing the “passion, dedication, and flavors.” As the name suggests, the wine selection is as good as the pizza toppings. 31441 Santa Margarita Parkway, Rancho Santa Margarita; 949-713-1500.
Discuss: Best Pizza in Orange County?