When we opened Pizza California back in 1997, we wanted to take the best of all the diverse, delicious food that we had grown up with and put a new twist on it here and there, always using the best and freshest locally abundant ingredients.
We decided to start with a thick, chewy sour dough crust, just like the best bakeries in San Francisco. On top of that, we added a full-flavored marinara sauce, using tomatoes that are grown right here in the Stanislaus valley. Then we got to work in the test kitchen, getting creative with our combinations and always using interesting flavors and the freshest ingredients we could find. Here’s a few of the great local products we feature.
- Micro-Brewed Beer
- Heirloom Garlic
- Ripe, Red Tomatoes
- Artisan Wine
Tied House, Mountain View
It was 1987 when The Tied House of Mountain View broke ground on its community-friendly brewery that was to be the first of its kind in the area.
Since then, the walls of the Tied House have accumulated many treasures such as plaques, ribbons and medals. Among them are Gold, Silver, and Bronze medals from the Great American Beer Festival (GABF), plaques from the World Beer Cup, First Place Gold from the California State Fair, and ribbons from all of the aforementioned. In fact, the Tied House Brewery has won so many awards over the past two decades that there is not enough room on their walls for all of them.
Like Pizza California, the Tied House has deep and enduring roots in the community, having been around for 22 World Series and five U.S. Presidents, and all the while making some of the most delicious locally crafted beer available.
For more information, visit www.tiedhouse.comClose
San Francisco sourdough is the most famous sourdough bread made in the U.S. It was the main bread made in Northern California during the California Gold Rush. In fact, the bread became so common that "sourdough" became a general nickname for the gold prospectors.
In contrast to sourdough production in other areas, the San Francisco variety has remained in continuous production since 1849, with some bakeries able to trace their starters back to California's Gold Rush period.
Manufacturers elsewhere make up for the lack of yeast and bacterial culture by introducing into their dough an artificially-made mix known as bread improver. But here in the bay area, the indigenous bacteria, Lactobacillus Sanfranciscensis, makes local sourdough uniquely delicious.Close
Christopher Ranch, Gilroy
Over 50 years ago, Don Christopher came upon a variety of garlic that he thought was the most flavorful he had ever tasted. It had been cultivated in Italy for centuries, originating in the Piedmont area near Monviso.
Then, in 1956, Christopher established his ranch in California's fertile Santa Clara Valley, and began growing this superior garlic right here in Gilroy. Christopher Ranch garlic is consistently the highest quality, most flavorful garlic available. And of course, that helps makes Pizza California pizza some of the most flavorful pizza around!
For more information, visit www.christopherranch.comClose
Chateau Marie Antoinette, Monterey Co.
Marie and Bill Temple have grown grapes and made wine for over forty years. They planted their Monterey County Vineyard in 1977 and began sharing their wines with their friends and associates. Ultimately, it was the overwhelming response they received that encouraged them to start marketing their favorite varietals: Pinot Noir, Cabernet Sauvignon and Chardonnay.
All grapes come from the Central Coast appellations of Monterey and San Luis Obispo counties. Chateau Marie Antoinette has partnered with vineyards in the Arroyo Seco and Paso Robles areas, growing 49 acres of premium grapes. Additionally, the winery supplements their own grapes with selected fine wine from several specialty wineries in Carmel Valley, Monterey and San Luis Obispo Counties in California.
For more information, visit www.cmawines.comClose
Ripe, red tomatoes
Stanislaus Food Products, Modesto
"You can't make good wine from bad grapes!"
That's a favorite saying at Stanislaus Food Products, and one that the tomato experts there very much believe in. It is a fact that superior quality tomato products start with the best tomatoes!
Stanislaus is the only canner in California who pays growers cash premiums based on the canning quality of their tomatoes. Many years ago, they developed their own unique, comprehensive quality measurements to evaluate every incoming load of fresh tomatoes coming from the growers' fields. This rigorous evaluation of quality determines how much the grower is paid for each load.
As a result of this program, the best growers in California want to grow tomatoes for Stanislaus, while lesser-quality growers choose to grow for other canners with lower quality standards. This unique system pays off in superior quality tomatoes, and that translates to a fantastic pizza sauce!
For more information, visit www.stanislausfoodproducts.comClose