The State of California is witnessing a boom in local pizzerias, with a surge of fresh interpretations, expansion of classic names, and underground pop-ups challenging the traditional pizza scene.

Over the past year, the Bay Area has been the birthplace of an array of inspiring new pizzerias. Tried and true establishments like Flour + Water, Che Fico, A16, and Piccino have opened new locations, while fresh names like Outta Sight, Jules, and June’s in Oakland are gaining momentum. They're joining the ranks of Pizzeria da Laura and Rose Pizzeria in Berkeley, which have been dishing up impressive pizzas during the past few years.

In the city of Los Angeles, Pizzeria Sei is taking their unique omakase experience to a new level and increasing their footprint, while the party continues at Quarter Sheets with their famous square pizza and cake. The city is also the hub of the trendy underground pizza scene with mobile wood-fired pizza ovens popping up around the city courtesy of Lupa Cotta and Fiorelli Pizza.

From the sourdough pizzas at Bettina in Santa Barbara to the light crusts of Truly Pizza in Orange County, there's a diverse array of innovative pizzas to be found in California. But one must ask the question: What exactly defines a California pizza?

California pizza has its roots traced back to the 80s, where unique approaches spawned from Pizza legends like Wolfgang Puck, Ed LaDou, and Nancy Silverton seemed to encapsulate the essence of what is California pizza. A blend of classic and modern, from smoked salmon atop a pizza base at Spago to the iconic BBQ chicken pizza that encapsulated the 90s.

California pizza often feels like an ode to the State's distinguished bread tradition. Sourdough crusts, seasonal produce, and local cheeses are commonly found on these pizzas and are indicative of the California way of pizza making.

In San Francisco, a new branch of the much-loved Flour + Water will soon open in the mixed-use project/neighborhood of Mission Rock. This pizza hub promises to exhibit the recent evolution of pizza making in the city with a distinctive "American artisanal" style formed by its chefs Thomas McNaughton and Ryan Pollnow.

Quarter Sheets in LA, the brainchild of Aaron Lindell and Hannah Ziskin, has oscillated from being a home-run operation during the pandemic to becoming a bustling everyday pizza and cake celebration.

Outta Sight Pizza in San Francisco blends NYC-style pizza with SF's unique culture, offering pies that are thin and chewy, and slices that are baked a second time for a crisp bottom. Their offering reflects their philosophy to incorporate cultures and backgrounds, offering pizza toppings like Peking duck, butter chicken, and corn cheese.

It seems the calibre of pizza in California isn't something to compare to New York or Italy, but more to appreciate as its own unique and ever-evolving concept.