OVEN

Pizzeria

THE

Great Dough Is Great Pizza

The Oven Pizzeria's story began in 2017 when we took over a local spot, famous for its authentic New York-style thin crust pizza. Our goal was simple: to preserve the classic while introducing our West Coast sourdough twist. From day one, we’ve been dedicated to using the freshest, highest-quality ingredients, ensuring every slice is packed with bold flavor.

Garlic lovers can’t get enough of our pizzas. We elevate each bite by brushing the crust with either butter garlic or garlic-infused olive oil, adding a savory richness. Our diverse toppings—whether it’s potatoes, artichokes, salami, or the classic pepperoni—offer something for everyone.

As a small, local, family owned and operated pizzeria, we prioritize convenience and craftsmanship. Each pizza is handmade, following time-honored techniques that celebrate traditional pizza-making.

We've proudly served both locals and visitors, sharing our passion for fresh, flavorful pizza. Whether you crave the crispy New York-style crust or the hearty West Coast sourdough, our menu has something to satisfy every pizza lover.

Don’t miss out on our Seasonal Pies, a favorite among regulars. Read the Yelp reviews of what pizza connoisseurs are saying about The Oven!

faqs

Do you take reservations?

We operate on a first-come, first-served basis. We recommend arriving early, especially during peak hours, which are Friday to Sunday from 4 PM to 7 PM.

Do you have a parking lot?

We do not have a dedicated parking lot, but there is plenty of street parking nearby.

Do you have outdoor dining?

How long does orders take?

We have limited outdoor seating with two small tables, 6 chairs available on a first-come, first-served basis.

For both dine in and take out, orders generally take about 30 minutes. However, during busy times, it can take up to 1 hour due to our limited capacity—our two deck ovens can only accommodate certain items at a time.

Why are there burnt spots on my pizza?

This is called charring. Charring, known as "pizza ash," occurs from baking the dough at high temperatures, especially noticeable with our sourdough crust. Charring is inevitable when cooking at high heat.