California's relationship with pizza has evolved dramatically over the decades, transforming from a novelty imported by East Coast Italian immigrants to a distinct culinary style that has influenced pizza culture worldwide. As owners of Salvatore Pizza, we've long been fascinated by this rich history that has shaped our own approach to pizza making. Join us as we explore the fascinating journey of pizza in the Golden State.
The Early Days: Italian Immigration to California
While New York and Chicago are often cited as the birthplaces of American pizza culture, California's pizza history begins with the gold rush of the mid-1800s. Italian immigrants, many from Northern Italy, flocked to California seeking fortune. Unlike the southern Italian immigrants who settled predominantly on the East Coast, these northern Italians brought different culinary traditions.
The first documented pizzeria in California opened in the North Beach neighborhood of San Francisco in 1935. Tommaso's (originally called Lupo's) introduced the West Coast to wood-fired pizza, using an oven that remains in operation to this day. Unlike the coal-fired ovens of New York, this wood-fired approach created a different flavor profile that would influence California pizza development.
Post-War Pizza Boom
Following World War II, returning soldiers who had been stationed in Italy brought back a taste for pizza, triggering nationwide interest in this formerly ethnic food. In California, this coincided with the state's massive population boom and suburban expansion.
The 1950s saw pizza chains like Shakey's Pizza (founded in Sacramento in 1954) spread across the state, introducing many Californians to pizza for the first time. These early chain pizzerias generally served a thicker-crusted, heavily-topped style that was quite different from both traditional Italian pizza and today's California style.
During this period, frozen pizza also became widely available in California supermarkets, further integrating pizza into California's food landscape, albeit in a form that bears little resemblance to artisanal offerings.
The California Pizza Revolution
The true California pizza revolution began in the 1980s with the convergence of several culinary movements:
Alice Waters and Chez Panisse
Though not often associated with pizza specifically, Alice Waters' Chez Panisse in Berkeley pioneered the farm-to-table philosophy that would become central to California pizza. In 1980, the restaurant installed a wood-burning oven and began serving pizzas topped with local, seasonal ingredients – a radical departure from traditional pizza toppings.
Wolfgang Puck and Spago
In 1982, chef Wolfgang Puck opened Spago in Hollywood, featuring gourmet pizzas with unconventional toppings like smoked salmon and caviar. Puck's celebrity status helped elevate pizza from casual food to gourmet fare, and his famous duck sausage and goat cheese pizza changed perceptions of what pizza could be.
Ed LaDou and California Pizza Kitchen
Perhaps the most influential figure in California pizza history was Ed LaDou. Initially hired by Wolfgang Puck to make pizzas at Spago, LaDou later developed the original menu for California Pizza Kitchen in 1985. His BBQ chicken pizza became iconic of the California style and is now replicated worldwide.
These pioneers established what we now recognize as California-style pizza: a thin, artisanal crust topped with fresh, often unexpected ingredients that reflect California's agricultural abundance and diverse cultural influences.
Defining Characteristics of California Pizza
California-style pizza can be defined by several key characteristics:
- Crust: Typically thin but not cracker-thin like New York style, with a focus on artisanal dough techniques and high-quality flour
- Toppings: Non-traditional, often featuring ingredients not previously associated with pizza such as avocado, goat cheese, or Thai-inspired flavors
- Local ingredients: A focus on fresh, seasonal, and locally-sourced toppings
- Cultural fusion: Incorporating elements from the diverse culinary traditions present in California, particularly Asian and Mexican influences
- Wood-fired cooking: Many California pizzerias emphasize wood-fired ovens, connecting back to Italian traditions while creating a distinctive West Coast flavor
The Artisanal Pizza Renaissance
By the early 2000s, California had entered a new phase in its pizza evolution: the artisanal pizza renaissance. Pizzerias like Pizzeria Mozza in Los Angeles (opened by Nancy Silverton in 2006) and Flour + Water in San Francisco (2009) elevated pizza to new culinary heights, with intense focus on dough fermentation, premium ingredients, and precise cooking techniques.
This movement coincided with a broader national trend toward artisanal foods, but California's access to exceptional produce and its culture of culinary innovation positioned it at the forefront of this pizza renaissance.
The Neapolitan Revival
Interestingly, as California-style pizza was influencing pizza globally, California pizzaiolos were increasingly looking back to Italian traditions, particularly Neapolitan pizza. The formation of the Associazione Verace Pizza Napoletana (VPN) and its certification program saw many California pizzerias seeking to master and authenticate traditional Neapolitan techniques.
This created a fascinating circular influence, where California's innovative approach to toppings merged with renewed respect for traditional Italian techniques and standards.
Pizza Delivery Culture in California
The history of pizza delivery in California deserves special mention, as it evolved differently than in other regions. The sprawling nature of California cities, car culture, and tech innovation all shaped how Californians experienced delivered pizza.
Domino's and other delivery chains found huge success in California's suburban communities during the 1970s and 80s. By the 1990s, California had become the testing ground for online pizza ordering – Pizza Hut launched its first internet ordering system in Santa Cruz in 1994.
Today, California leads the nation in pizza delivery innovation, with everything from app-based ordering to experiments with autonomous delivery vehicles and drones. As a delivery-focused business, Salvatore Pizza is proud to be part of this innovative tradition while maintaining our commitment to quality that stems from California's artisanal pizza heritage.
Salvatore's Place in California Pizza History
At Salvatore Pizza, we see ourselves as part of this rich California pizza tapestry. Our approach honors the innovative spirit of California pizza while respecting Italian traditions. We use locally-sourced ingredients when possible, embrace California's cultural diversity in our menu offerings, and focus on quality craftsmanship in our dough preparation.
Our family's Italian heritage connects us to pizza's roots, while our California upbringing inspires us to continually evolve. We believe the best pizza reflects both tradition and innovation – a philosophy that embodies the California approach to pizza.
As we look to the future, we're excited to continue participating in California's ever-evolving pizza story, maintaining the balance between honoring the past and embracing new possibilities.
What's your favorite aspect of California-style pizza? Do you prefer the innovative California approach or the traditional Italian methods? Share your thoughts in the comments below!
