A little pizza heaven – A16 Rockridge in Oakland, California makes its pies in a wood-fired oven.
A little pizza heaven – A16's Rachetta features artichokes, green olives, basil, ricotta and pecorino, and a 'handle' filled with fior di latte.
A little pizza heaven – A16 Rockridge's Salsiccia e Vongole pizza is topped with manila clams in the shell. They steam open as the pie bakes in the oven, and clam juice seeps into the pie.
A little pizza heaven – Stella Barra Pizzeria's open pizza kitchen turns out 400-500 pizzas a night.
A little pizza heaven – Stella Barra's classic 'Margherita' pie features sweet basil, organic extra-virgin olive oil and fresh mozzarella.
A little pizza heaven – Pizzeria Locale's 'Maiale' pie is topped with sauce, mozzarella, prosciutto crudo and arugula.
A little pizza heaven – At Pizzeria Locale, each individual Neapolitan-style pie spends exactly two minutes rotating through a revolving-door oven, as it gets blasted with heat.
A little pizza heaven – Pizzeria Locale offers the option of starting with a red, white or arugula base and adding a variety of toppings for a custom pie.