Vincent Sbarro Pizzaiolo-Owner
Free Delivery: 925-566-4605

Menu

Pizzas

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.

Margherita

Fresh Mozzarella cheese, fresh basil, tomato sauce, extra virgin olive oil, and Grana Padano.

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 cheese, Grana Padano, tomato sauce

Spinach & Mushrooms

Fontina cheese, fresh mushrooms, fresh spinach, Gorgonzola cheese, and mozzarella 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.

Fontina cheese, fresh mushrooms, fresh spinach, Gorgonzola cheese, mozzarella cheese

Pepperoni

The traditional mozzarella cheese, pepperoni over tomato sauce.

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.

mozzarella cheese, pepperoni, tomato sauce

Hawaiian

Canadian Bacon, mozzarella cheese, pineapple, tomato sauce

Plain Cheese

mozzarella cheese, tomato sauce

Roasted Chicken

cherry tomatoes, mozzarella cheese, pesto sauce, roasted chicken

Yukon Gold Potato

bacon, green onions, mozzarella cheese, potato, rosemary herb seasoning, white sauce

Italian Fennel Sausage

This pizza is topped with mozzarella cheese, fennel sausage, red onions, and black olives.

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.

black olives, fennel sausage, mozzarella cheese, red onions

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!

Salads

Classic Caesar

Fresh Romaine lettuce, Croutons, Parmesan Cheese, and creamy Caesar dressing.

Tri Color Pasta Salad

Red bell peppers, Broccoli, Carrots, Black olives, Parmesan Cheese, and Creamy Italian Dressing.

Tomato & Cucumber

Tomato, Cucumber, Red Onions, Olive oil, Red wine Vinegar, Sea Salt, and Oregano.

Caprese Salad

Fresh Mozzarella, Sliced Tomato, Fresh Basil, Sea salt, pepper, and Balsamic Vinegar

Mixed Greens

Mixed greens with candied walnuts, cranberries, strawberries and feta cheese with white balsamic 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.