Vincent Sbarro
Pizzaiolo-Owner
Free Delivery: 925-566-4605
We offer different varieties of pizza, from the traditional Margherita to the more sophisticated Yukon Gold Potatoe and Bacon. (Bacon, Garlic White Sauce, Green Onions, Shredded Mozzarella, Yukon Gold Potato)
We bake our pizza in a wood-fired oven at 800 degrees which gives the pizza its unique flavor and texture.
Pizzas
Margherita |
Fresh Mozzarella , Fresh Basil, Fresh Tomato Sauce, Sea Salt, and Extra Virgin Olive Oil. When making our pizza dough, we follow the very similar steps of making the dough for pasta. Although you will need a few more ingredients, the process remains the same. We sift our dry ingredients, then gently adding the other ingredients until our dough reaches a desired consistency. As with pasta dough, we let the pizza dough rest for 24 hour and let the yeast take over. This allows our dough to rise and make an easy digestible pizza. Once our dough has risen, we divide it into equal portions and shape by hand. Our master pizzaiolos hand-toss the dough, as the very traditional Italian way! If you’ve ever been to Italy, there is a chance you have eaten in an authentic Italian pizzeria and been served a thin-crust pizza. Naples would be the exception. We offer different varieties of pizza, from the traditional Margherita to the more sophisticated ones like our Roasted Chicken (with cherry tomatoes, mozzarella cheese, and pesto sauce). We bake our pizza in a wood-fired brick oven which gives the pizza its unique flavor and texture. |
Extra Virgin Olive Oil, Fresh Basil, Fresh Mozzarella, Fresh Tomato Sauce, Sea Salt |
Spinach & Mushrooms |
Fresh Spinach, Fresh Mushrooms, Shredded Mozzarella, Garlic White Sauce, and Crumbled Gorgonzola Cheese. When making our pizza dough, we follow the very similar steps of making the dough for pasta. Although you will need a few more ingredients, the process remains the same. We sift our dry ingredients, then gently adding the other ingredients until our dough reaches a desired consistency. As with pasta dough, we let the pizza dough rest for 24 hour and let the yeast take over. This allows our dough to rise and make an easy digestible pizza. Once our dough has risen, we divide it into equal portions and shape by hand. Our master pizzaiolos hand-toss the dough, as the very traditional Italian way! If you’ve ever been to Italy, there is a chance you have eaten in an authentic Italian pizzeria and been served a thin-crust pizza. Naples would be the exception. We offer different varieties of pizza, from the traditional Margherita to the more sophisticated ones like our Roasted Chicken (with cherry tomatoes, mozzarella cheese, and pesto sauce). We bake our pizza in a wood-fired brick oven which gives the pizza its unique flavor and texture. |
Crumbled Gorgonzola Cheese, Fresh Mushrooms, Fresh Spinach, Garlic White Sauce, Shredded Mozzarella |
Italian Fennel Sausage with Bell Peppers, Mushrooms and Red Onions |
This pizza is topped with Italian Fennel Sausage, Bell Peppers, Red Onions, Mushroom, Fresh Tomato Sauce and Shredded Mozzarella. When making our pizza dough, we follow the very similar steps of making the dough for pasta. Although you will need a few more ingredients, the process remains the same. We sift our dry ingredients, then gently adding the other ingredients until our dough reaches a desired consistency. As with pasta dough, we let the pizza dough rest for 24 hour and let the yeast take over. This allows our dough to rise and make an easy digestible pizza. Once our dough has risen, we divide it into equal portions and shape by hand. Our master pizzaiolos hand-toss the dough, as the very traditional Italian way! If you’ve ever been to Italy, there is a chance you have eaten in an authentic Italian pizzeria and been served a thin-crust pizza. Naples would be the exception. We offer different varieties of pizza, from the traditional Margherita to the more sophisticated ones like our Roasted Chicken (with cherry tomatoes, mozzarella cheese, and pesto sauce). We bake our pizza in a wood-fired brick oven which gives the pizza its unique flavor and texture. |
Bell Peppers, Fresh Mushrooms, Fresh Tomato Sauce, Italian Fennel Sausage, Red Onions, Shredded Mozzarella |
Yukon Gold Potato and Bacon |
Yukon Gold Potato, Bacon, Green Onions, Shredded Mozzarella and a Garlic White Sauce. |
Bacon, Garlic White Sauce, Green Onions, Shredded Mozzarella, Yukon Gold Potato |
Pesto Chicken |
Pesto Sauce, Shredded Mozzarella, Roasted Chicken, Red Onions, and Cherry Tomatoes. |
Cherry Tomatoes, Pesto Sauce, Red Onions, Roasted Chicken, Shredded Mozzarella |
Roasted Chicken and Bacon |
Roasted Chicken, Bacon, Garlic White Sauce, Shredded Mozzarella, and Parsley. |
Bacon, Garlic White Sauce, Parsley, Roasted Chicken, Shredded Mozzarella |
Roasted BBQ Chicken |
Roasted Chicken, Roasted Corn, Red Onion, Cilantro, BBQ Sauce, and Shredded Mozzarella. |
BBQ Sauce, Cilantro, Red Onions, Roasted Chicken, Roasted Corn, Shredded Mozzarella |
Veggie |
Customers Choice of veggies |
Customer's Choice of Veggies |
Pepperoni |
The traditional Pepperoni, Fresh Tomato Sauce and Shredded Mozzarella. When making our pizza dough, we follow the very similar steps of making the dough for pasta. Although you will need a few more ingredients, the process remains the same. We sift our dry ingredients, then gently adding the other ingredients until our dough reaches a desired consistency. As with pasta dough, we let the pizza dough rest for 24 hour and let the yeast take over. This allows our dough to rise and make an easy digestible pizza. Once our dough has risen, we divide it into equal portions and shape by hand. Our master pizzaiolos hand-toss the dough, as the very traditional Italian way! If you’ve ever been to Italy, there is a chance you have eaten in an authentic Italian pizzeria and been served a thin-crust pizza. Naples would be the exception. We offer different varieties of pizza, from the traditional Margherita to the more sophisticated ones like our Roasted Chicken (with cherry tomatoes, mozzarella cheese, and pesto sauce). We bake our pizza in a wood-fired brick oven which gives the pizza its unique flavor and texture. |
Fresh Tomato Sauce, Pepperoni, Shredded Mozzarella |
Hawaiian |
Bacon, Canadian Ham, Fresh Tomato Sauce, Parsley, Pineapple, Shredded Mozzarella | |
Hot Hawaiian |
Canadian Ham, Pineapple, Bacon, Fresh Tomato Sauce, Shredded Mozzarella, Parsley and Jalapeños. |
Bacon, Canadian Ham, Fresh Tomato Sauce, Jalapeños, Parsley, Pineapple, Shredded Mozzarella |
Happy to discuss any dietary requests, such as gluten free & vegetarian options.
Salads
Classic Caesar |
Fresh Romaine Lettuce, Croutons, Shaved Parmesan Cheese and Creamy Caesar Dressing. |
Tri Color Pasta Salad |
Bell Peppers, Broccoli, Carrots, Black Olives, Parmesan Cheese, and Creamy Italian Dressing. |
Spinach Salad |
Fresh Spinach, Candied Walnuts, Dried Cranberries, Feta Cheese, and Poppy Seed Dressing. |
Tomato & Cucumber |
Tomato, Cucumber, Red Onions, Olive oil, Red wine Vinegar, Sea Salt, and Oregano. |
Caprese Salad |
Fresh Ciliegine Mozzarella, Cherry Tomatoes, Fresh Basil, Sea Salt, Pepper, and Olive Oil, Red wine vinegar, and Balsamic glaze. |
Mixed Greens |
Candied Walnuts, Dried Cranberries, Strawberries, Feta Cheese and Red Wine Vinaigrette Dressing. |
Desserts
Limoncello Cake |
Lemon cream cake with mascarpone. |
Cheesecake |
Graham cracker pie crust filled with sweet cream cheese. |
Please visit again!
Our menu changes frequently.