4 Best Restaurants in Napa and Sonoma, California

A longtime member of the United States Pizza Team, chef-owner Leah Scurto has won national and international awards for creations like the Mush-a-Roni (pepperoni, cremini), the Nico (olive oil, mozzarella, roasted garlic, Parmesan), and the spicy Old Grey Beard (two kinds of cheese, sausage, Calabrian peppers, honey, orange zest). She serves her pies—plus salads, calzones, meatballs, and a few other items—in a minimally decorated strip-mall storefront with a spacious entryway patio.

Ask local wine pourers where to get the best pizza, and they'll often recommend Rosso, a sprawling strip-mall restaurant whose chefs hold center stage in the large open kitchen. Two perennial Neapolitan-style pizza favorites are the Moto Guzzi, with house-smoked mozzarella and spicy Caggiano sausage, and the Funghi di Limone, with oven-roasted mixed mushrooms and Taleggio and fontina cheese.

"Gorgeous, mouth-watering, over-the-top incredible" pizzas are the mission of this casual-contemporary, wide-windowed restaurant in downtown Forestville. The two types of pies—thicker ones cooked in a wood-fired oven and thinner ones with cold-fermented dough baked in an electric oven—live up to their billing, with tapas, meatballs, salads like the seasonal burrata-and-beets, and other small plates among the nonpizza alternatives.

Crisp, thin-crust Neapolitan-style pizzas—among them the unusual Positano, with sautéed shrimp, crescenza cheese, and fried lemons—are the specialties of this family-friendly offshoot of the famous, now departed, Tra Vigne restaurant. Hand-pulled mozzarella and a few other Tra Vigne dishes are on the menu, along with the salads, pizzas, and pastas.