Stone Oven Classic Artisan Pizzas with Homemade Ingredients.
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Experimental Salad

A new salad we tried out, inspired by Bollini’s, in Monterrey Park: arugula, grilled Portobello mushrooms, applewood smoked bacon, cherry tomatoes, goat cheese, fresh corn, and red wine vinaigrette. This salad is fantastic—with a fresh but smoky flavor—but the dressing isn’t the right type. We’ll be perfecting this one.

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Experimental Pizza: Brussel Sprouts and Bacon

Another creation from our Pizza R&D Lab: brussel sprouts and applewood-smoked bacon (with fior di latte, parm reg, garlic, sea salt, extra virgin olive oil). To stay sharp, we regularly visit new and acclaimed pizzerias, from LA to Santa Barbara. Of course, there are many that aren’t in our day-trip range, in which case we…

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Experimental Pizza: Fig

Our fig pizza: buratta, provolone, red onion, thyme, garlic, and olive oil, with sliced figs on top.  Sweet and savory, fresh yet satisfying, light but filling, it hit all parts of the tongue.  This pizza works for breakfast, brunch, lunch, dinner, dessert, or any conceivable time you can get a snack attack. We’ll add it…

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¿¡Mexican Pizza!?

A benefit of having a commercial kitchen is being able to make crazy food whenever we want, a perk we often avail ourselves of in our quest to bring the most exciting, unusual, and tastiest pizzeria foods to Ventura County.  After we heard of Mexican pizza—with its seemingly blasphemous mix of cultures—we knew we had…

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Experimental Pasta 2

Another pasta dinner quickly made with whatever we had around.  Tomato sauce, sliced cherry tomatoes, garlic, and fresh oregano, with arugula and grated parm-reg tossed in.

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Experimental: Pasta?

When we eat after closing shop, we often cook up some pasta with our left-over pizza ingredients.  We love pasta–to the degree that we’ve lately been debating whether to add it to our menu. If we’re going to do it, we want pasta dishes which exhibit the same elegance of preparation and flavor as our…

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Experimental Pizza: Meatballs

We want amazing, unique pizzas on our menu.  Accomplishing this means a lot of behind-the-scenes experimentation.   We love meatballs but hate how, when you order a meatball pizza, most pizzerias serve up sliced slivers of something resembling dog food.  We want real balls on our pizza!  Pictured is our recent attempt at a real…

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