Pizzeria Delfina
Opened in 2005 next to the Stolls' James Beard-winning Delfina, this was among the first artisanal pizzerias in the Bay Area, predating Flour + Water and Tony's Pizza Napoletana by its own owners' account. Craig Stoll, who took about a year to develop the dough after trips to Naples, describes the result as deliberately "not strictly Neapolitan style but a combination of Naples- and New York-style pizzas," including a New York-rooted sausage pie built from his own childhood. In 2023 the Stolls moved off imported Italian 00 flour to a custom blend, "farivita," milled at Central Milling in Petaluma — a stated shift toward a California-sourced flour program.
Why it is here
Opened in 2005 next to the Stolls' James Beard-winning Delfina, this was among the first artisanal pizzerias in the Bay Area, predating Flour + Water and Tony's Pizza Napoletana by its own owners' account. Craig Stoll, who took about a year to develop the dough after trips to Naples, describes the result as deliberately "not strictly Neapolitan style but a combination of Naples- and New York-style pizzas," including a New York-rooted sausage pie built from his own childhood. In 2023 the Stolls moved off imported Italian 00 flour to a custom blend, "farivita," milled at Central Milling in Petaluma — a stated shift toward a California-sourced flour program.
What to order
Salsiccia (house fennel sausage, red onion, sweet peppers); classic margherita; white funghi