A mainstay in North County, Blue Ribbon was an early practitioner of California’s now-signature style of pizza topped with seasonal ingredients. The wood-fired pie shop is the brainchild of chef Wade Hageman, who opened the pizzeria in 2010 after a career in fine dining.

Two brothers, alums of an acclaimed pizzeria in the Bay Area, are putting their spin on the deep dish style at this suburban pizzeria. With a crispy, buttery crust, the hefty pies are available as signature combos, like the North County with housemade meatballs, mushrooms, onions, roasted garlic, or customizable with a large range of toppings.

This UTC area restaurant and popular takeout spot does solid versions of both New York and Chicago-style pies but its menu spans way beyond pizza to include pasta, burgers, chicken sandwiches, and a wide array of local beer.

Since opening its Pacific Beach location in 2015, Mr. Moto Pizza has expanded to include locations throughout San Diego including Mission Valley, North Park, Point Loma, Pacific Beach, Encinitas, Seaport Village, Little Italy. The primary style of pizza is New York plus calzones, stombolis and garlic knots, both stuffed and unstuffed.

Find Detroit-style, Sicilian, and thin-crust square slices (aka Boston Beach pizza) at this beachy neighborhood spot. All of the shop’s signature Detroit-style pizzas pay homage to the city and are named after cars like the Chevy with salami, cupping pepperoni, meatball and bacon.

With so many Chicagoans calling San Diego home, it only follows that we have a good Chicago-style pizzeria to call our own. Lefty’s, with two locations in North Park and Mission Hills, is deep dish pie’s SoCal home away from home.

Bronx Pizza in Hillcrest is usually the first retort when someone remarks, “there’s no good New York-style pizza in San Diego.” The cheese pie is a classic example but it’s particularly known for the White Stone pie, a traditional white pizza named after an iconic New York City bridge that comes topped with mozzarella, ricotta and garlic.

Pulling double-time as a coffee roaster and cafe, Caffe Calabria also churns out simple wood-fired Neapolitan pizzas with high quality ingredients from its North Park storefront. Plan your visit in advance, as they offer pizzas from 11 a.m. to 3 p.m. Monday through Wednesday and from 11 a.m. to 10 p.m. Thursday through Sunday.

Landini’s Pizzeria

A solid NY-style slice shop that’s been serving Little Italy for years, this casual India Street restaurant serves a takeout-friendly menu of whole pizzas as well as slices and pasta dishes. With another location in Point Loma, its best-known pies include the Meatball Ricotta, BBQ Chicken, and Rustica; there’s also a large selection of vegan and vegetarian options.

With a location in Liberty Station called Officine Buona Forchetta, plus others in Encinitas, San Marcos, and Coronado, beloved South Park staple Buona Forchetta continues expansion with its classic Neapolitan-style pizzas. Also notable are its gluten-free pies.

Owner Massimo Tenino runs Isola Pizza Bars in Little Italy and La Jolla, where he serves wood-fired Neapolitan pizza with imported Italian ingredients. Also on the menu is wine from his brother’s vineyard in Piemonte.

What began as a popular pop-up pizzeria during in the heat of the COVID pandemic launched into spot in East Village serving Detroit-style pizzas, grandma pies, and New York-style available pickup or delivery. Helmed by Kevin Gist and Joseph Wehrly, TNT Pizza offers vegan and gluten-free options available by the slice or as whole pies.

This bustling East Village restaurant and bar is one of the only places in town doing New Haven-style thin-crust pizza. Cooked in a brick oven, the pizzas ranges from a signature white pie topped with mashed potatoes (don’t knock it ‘til you’ve tried it) to build-your-own creations.

Think pizza only has Italian flavors? Think again. This Chula Vista spot serves thin crust pizzas topped with the likes of bistec, birria, zesty black beans, Rajas pepper and more. Libations from the bar are equally intriguing with wines from Valle de Guadalupe and Micheladas made with fresh blended fruits.