Pizzeria Sapori

What a gem! Was in the mood for pizza and as a transplanted northeasterner, it’s hard to get a good one in Orange County. This isn’t a New York slice; it’s an Italian pizza. Great ingredients, cooked perfectly turn into something yummilicious.
The pizzas are big enough to split if you are having an appetizer or salad as well. We didn’t know that, and enjoyed leftovers.
Will definitely return as this is now a neighborhood staple.

Let me start by saying. THE FOOD WAS AMAZING!!! That being said our server was awful. seemed like he didn’t want to help us and lazy. Other then that food was yummy would probably be back!

The pizza deserves 5 stars from what I’ve tried around Orange County.
Airy thin puffy crust with a gentle crisp. Smooooth cheese. Finished it with a J Lohr pinot noir and couldn’t be happier

My mouth is watering again looking at the photo on their Unilocal page. Will make this a quick review so I can go get a pizza, LOL.
I consider myself a foodie and am well traveled through Italy, and let me just say — I have NEVER had a pizza like this before. We have been here many times, and on our last visit we spoke with the owner, Sal (who was making pizza at the time — go figure!), and it became clear as to why his pizzas are such a unicorn.
1. The oven is imported from Naples.
2. All the ingredients are imported from Italy — and from all the top producers in Italy, no less. He also uses organic products whenever possible.
On that note… did you know they even import their own Sapori-​branded organic olive oil and have it for sale? Needless to say we bought a few bottles on our last trip and are going through the EVOO like water, LOL.
3. Authentic dough making and fermentation. Apparently the reason why I don’t leave Pizzeria Sapori feeling like I have a giant food baby in my stomach is because of the way they make their dough. They use something like an 80 year old strain of yeast and create a mother dough, then have each batch of dough ferment over 3 days. Thus, the dough ferments on its own, instead of inside of you. Much more pleasant than how I normally feel after eating pizza…
4. The FLAVOR! My husband and I have been coming to the pizzeria since it opened, and I truly think the pizzas are getting tastier. When we said this to Sal, he said it’s because as the oven becomes more cured, the flavors get enhanced. I’m simply floored by this because I did not think it could get better!
Finally, they make excellent cocktails here and have a fabulous wine and beer menu, even with craft options.
This is a real gem and you won’t find a better pizza this side of Naples!

First of all, being the foodie that I am I enjoy myself quality food. The pizzas here are TO DIE FOR!!! It’s an authentic Italian pizza not like the «Italian fusion» pizzas. The ambience is lovely– not your typical pizzeria. They have a great selection of wine, beers, and cocktails. The good thing about this pizzeria is that if you are not in the mood for pizza they also offer the Sapori menu which is the authentic Italian pastas and entrees. Anyways back to the pizzas…
The ingredients are all imported from Italy and they really take time with their dough. I was told that the yeast fully ferments for a full 72 hours which makes the crust very light and airy. I definitely don’t feel bloated after eating a pizza here! Also, the wood burning oven is the most gorgeous oven I have ever seen! They char the pizzas in an oak wood burning oven which makes the experience and taste that much better. I’ve tried pizzas from pizzeria mozza, Ecco, settebello and none of the pizzas can even come close. These pizzas are the best artisan Neapolitan pizzas ever!!! Btw, these pizzas are about 10″ so it’s a whole pizza– not by a slice! And yes, you can finish a whole pizza! I definitely don’t feel guilty after since the pizza is so light and the ingredients are all organic– quality over quantity!

FROM a NY ITALIAN: The food is EXCELLENT! You can taste that they only use QUALITY, FRESH ingredients! DELICIOUS from beginning to end! We had a clean, fresh arugula salad. Delicious! A PERFECT calzone! Don’t even try to find a better calzone in CA… NGH! (Not gonna happen!) We don’t eat salami & they didn’t even hesitate when we asked to switch it out for spinach instead. The bread /​crust was the best we ever had, the mozarella & ricotta cheese were so DELICIOUS! I don’t know what else to say. It was the best calzone I ever had! Of course it is… the owner is Italian from Italy & is passionate about his food… like all good Italian cooks are! We also shared the Marguerite pizza… WOW! Thin crust, excellent tomato sauce & amazing tasting imported mozarella cheese… made by a Sicilian! It has to be good! We chatted with the owner to tell him how happy we were to find amazing, authentic pizza in CA after 10 yrs of living here…& right near our apt no less! My husband said, «You won’t feel bloated afterwards like you would with cheap ingredients!»
Well…we were hanging out, so we figured we should have some cannolis & cappuccino. Both were excellent!
By the way… on the back of the menu, they have an explanation about all their ingredients… & the crust /​dough for the pizza & calzone is made with an 80 yr old yeast. I never had this & NOTHING compares to it. It’s soooo delicious! Whoever you are, you’re going to love it! ENJOY!