Fuoco Pizzeria Napoletana

Been to Fuoco Pizzeria numerous times over the years and finally got around to leaving a review and I can't recommend them enough. The Pizza is amazing and for anyone looking for an authentic Napoletana pizza in OC it's an absolute must visit. Feeling adventurous? Try their desert pizza with Nutella!

In short, Great Napoletana style pizza. Not for NY Style lovers. With a few more details, Margherita Pizza was phenomenal. Sauce was delicious and cheese was not over powering. Dough was fantastic. Just the we like it for a Napoletana. I would never compare this place to a NY Style or other pizza shops. It would be like comparing apples to oranges. Fuoco Pizza was fantastic too. Truffle oil comes through nicely and prosciutto and cheese combo over the arugula is perfect. Great experience and I only ordered to go. So we’ll definitely come back for a sit down and enjoy the vibe and apps. Then maybe I’ll update this review by then. Just remember, They don’t cut the pizza bec Napoletana is expected to be eaten with a fork and knife especially when it is hot bec it would be a bit flimsy so make sure to ask for it to be cut. If it cools down then it becomes easier to handle as a slice. Come by and grub.

The pizzas were good. They came out the brick oven shortly after ordering and piping hot. The crust is thin, soft with a crunchy crust. Sabrina the waitress recommended a great red wine. Also, José Peña took wonderful care of us. They both get an A+ for hospitality. I arrived around 5PM and was seated in a booth. It seemed to be the perfect time. Shortly after the restaurant was flooded with dinner guests. The ambience was perfect for the restaurant.

Authentic Pizza Napoletana that captures the essence of Italy. Understand that typically these pizzas when hot are eaten with a knife and fork, likely because if you lift a slice the ingredients usually slide right off. You've been warned. The margherita pizza was flavored with slightly tart San Marzano tomatoes which compliment the smooth mozzarella with fresh basil and slightly charred dough, leaving a pillowy poofy crust. Service was fast, knowledgeable, and honest! Suggesting the mozzarella vs the more expensive bufala mozzarella. The atmosphere was casual and lively. Huge plus to have an open kitchen with an Italian handmade oven that bakes close to 1000 degrees using wood churning out fresh pizza every 90 seconds

Crispy thin crust and delicious sauce…. Just be aware the pizza here is Neapolitan style it uses fresh mozzarella so when it’s hot it’s the type of pie that’s easier to eat with a fork and knife. Once it cools down a bit it’s easier to handle. Parking is in the back but finding a spot can be a challenge in downtown Fullerton.