Nothing beats the smell of freshly baked dough or the feeling of a warm pizza box on your lap. And while you didn\u2019t necessarily need another reason to eat pizza, we\u2019re giving you one. National Pizza Day is Feb. 9 and we took it upon ourselves to check out some of the popular pizza places La Jolla has to offer. It\u2019s a responsibility and not one we take lightly. Sit back, relax and makes some plans for your next slice. Sammy\u2019s Woodfired Pizza & Grill Pears, barbecue chicken, and smoked gouda are just a few of the many delicious local, organic ingredients that can be found on one of Sammy\u2019s 13 woodfired pizzas. And it\u2019s the quality of what goes into those pies that corporate executive chef Alfie Szeprethy makes them so tasty. “We make our dough in-house every day,” he said. “My personal favorite is the goat cheese and spinach.”
\nWhile Szeprethy has his favorite pizza, Sammy\u2019s customers have their own. He said their best-selling pizzas are the New York Style \u2013 made with mushrooms, all-natural pepperoni, salami, Italian sausage, and house-made tomato sauce \u2013 and the LaDou\u2019s Barbecue Chicken \u2013 a combination of smoked gouda, barbecue sauce, red onion and cilantro. With incredible ingredients baked to perfection inside their 800-degree oven, it\u2019s no wonder Sammy\u2019s Woodfired Pizza and Grill has made itself a La Jolla staple. Sammy\u2019s Woodfired Pizza and Grill
\n702 Pearl St. Sammyspizza.com Napizza
\nIf you\u2019re having a pizza meal at Napizza at the UTC Westfield Mall, feel free to indulge yourself, according to supervisor Bela Gonzalez. “We let our dough rise for 72 hours before starting the pizza making process,” she said. “So it\u2019s really light and fluffy.” With a light and fluffy base, the pizza possibilities are endless. Whether it\u2019s a mix of porcini mushrooms, homemade bolognese sauce or besciamella, the pizzas at Napizza are reminiscent of the three owners, who were all raised in Rome. “The pizza is Roman-style because it\u2019s close to home for them,” Gonzalez said. Fan favorites at Napizza include the Veggy Festa \u2013 packed with “yummy and nutritionally packed veggies like seasonal ripened tomatoes and parsley and drizzled with tahini sauce \u2013 and the La Lasagna \u2013 fresh mozzarella, Parmigiano, homemade besciamella, and bolognese sauce. Napizza
\n4301 La Jolla Village Drive, Suite 2033
\nna-pizza.com Wheat & Water Located on scenic La Jolla Boulevard, Wheat & Water is known for cozy outdoor seating and Instagram-worthy charcuterie boards, but their personal 12-inch pies are not to be forgotten. Taking the aged dough and mixing it with their own blend of importing organic flour, the pizza is hand rolled and baked inside a white oak-fueled fire at a piping 700 degrees. With combinations like Mushroom Duxelles \u2013 b\u00e9chamel sauce with mozzarella with finely chopped cremini and portabella mushrooms in cream, oregano, rosemary and garlic \u2013 and the newly-debuted House-Smoked Black Pepper Bacon \u2013 goat cheese, delicata squash, arugula, caramelized onions, and balsamic glaze \u2013 your taste buds are sure to be satisfied. But even with all the options, owner Ted Cochrane still likes to keep it simple. That\u2019s why he likes the Soppressata Salumi: brie, red onion, spiced honey, and fried rosemary.
\n“Sometimes,” he said, “simple is better.”
\nWheat & Water
\n5737 La Jolla Blvd. wheatandwater.com Leucadia Pizzeria & Italian Restaurant If you\u2019re looking for a spot that literally has everything, Leucadia is it. Sure, you could be like most people and order a classic pepperoni and cheese. But if you dare to venture to the Nuvo-Italian specialty section of the menu, you\u2019re taste buds won\u2019t be disappointed. From Thai chicken to pear to lobster, there\u2019s something there for everyone. General manager Todd Olszak\u2019s personal favorite is the Rosemary Potato Chicken, roasted chicken, slices of potatoes, red onions, parsley, and rosemary mixed together in a butter garlic sauce. While he\u2019s sure their wide variety and fresh ingredients are what has them churning pizzas out like nobody\u2019s business, he said their delivery service is also a selling point. “I think one of the things people like us for is the delivery service,” he said. “We\u2019re prompt and can handle very large orders.” Leucadia Pizza
\n7748 Regents Road
\nleucadiapizza.com Piatti Italian Restaurant & Bar With seasonally-dictated ingredients, Piatti combines unique players like pancetta, and gorgonzola dolce with the pizza classics like mozzarella, house-made Italian sausage and caramelized onions to create delicious, Italian-inspired pizzas. While customers love the traditional pizzas like the Margherita \u2013 crushed tomato sauce, mozzarella and basil \u2013 the menu also includes untraditional options like Dried Mission Figs \u2013 pancetta, mozzarella, gorgonzola dolce and balsamic essence \u2013 and Grilled Eggplant \u2013 roasted garlic, tomato, basil, caramelized onion, crimini mushrooms, and vegan cheese. Piatti Italian Restaurant & Bar 2182 Avenida De La Playa
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Nothing beats the smell of freshly baked dough or the feeling of a warm pizza box on your lap. And while you didn\u2019t necessarily need another reason to eat pizza, we\u2019re giving you one. National Pizza Day is Feb. 9 and we took it upon ourselves to check out some of the popular pizza places […]<\/p>","protected":false},"author":726,"featured_media":256820,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11560","_seopress_titles_title":"Love at first bite: Celebrating National Pizza Day in La Jolla","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11560,11551],"tags":[],"class_list":["post-256819","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-la-jolla-village-news","category-news"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/256819","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=256819"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/256819\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/256820"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=256819"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=256819"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=256819"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}