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.
Amazing!! Loved my Ortolana, and folks with me enjoyed theirs a lot. Great ambience as well!
Also, I loved the cartoonish Fullerton map in the back hallway which showed major landmarks of the area.
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 pizza was very flavorful. The dough was thin with good flavor. The tomato sauce was smooth and subtle. This balanced the other toppings and didn't over power them.
The salad was fresh and the dressing light. The fresh cheese was the highlight.
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.
Get the Contadina, thank me later.
Thrilled to have an authentic Italian pizzeria in Fullerton. I’ve tried Neapolitan pizza at the birthplace of pizza (Naples) and this particular pizza comes very close to it.
Can't say enough good things about Fuoco.
One of the best restaurants you will find in Orange County.
Always amazing real wood cooked Italian pizza made by Italians who care. Excellent Selection of imported Mozarella and Prosciutto. I'm a big fan of the Spinach salad. Great for taking out or eating in. But would recommend you visit on weekdays when it's less busy.
Delicious definitely. i recommend this place my first time visiting Fuoco Pizzeria Napolitana it was delicious, thanks 😊 ♥️♥️♥️💖♥️♥️💖
I visited on a Saturday night and there was quite a wait, so we opted to sit at the bar. We ordered the Black Truffle and the Fuoco pizzas. The bartender Camie was very helpful and had a great attitude. I look forward to visiting again to try some more savory food.
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