Since opening last spring, Pizzeria Sapori has been a local favorite with Newport Beach residents and pizza lovers in Southern California. But now the family-owned pizzeria is garnering some national attention by being named one of the four best pizzerias in the United States by top-tier Italian magazine, Gambero Rosso. Pizzeria Sapori was the only restaurant on the west coast to receive this accolade and is praised for their use of authentic Italian ingredients including the Bufala Mozzarella and San Marzano tomatoes.

Sal Maniaci, the owner and chef of Sapori Ristorante has served the flavors of Italy to Newport Beach for over 26 years and decided to take his Italian roots to wood-fired Neapolitan pizza with the opening of Pizzeria Sapori. Located adjacent to Sapori Ristorante, Pizzeria Sapori features traditional Italian Neapolitan-style pizza baked in a wood-fired oven imported from Naples. The concept, which is modeled after his Italian upbringing, is the ideal blend of traditional Neapolitan pizza, an inviting rustic environment and old-fashioned Italian hospitality.

What truly sets Pizzeria Sapori apart from the rest is the science behind the pizza dough. Sal and his team mature the dough for 72 hours, making it lighter, more fragrant, crispier and digestible. They use a very small amount of natural yeast while most pizzerias use a lot to make this process quicker.

When diners enter the pizzeria designed with glazed brick, stone walls and archways, they can relax at a welcoming table or banquette that will overlook the open kitchen. Or guests can enjoy a seat at the bustling bar, which will peer into the adjacent Sapori Ristorante and choose from their Italian wines, craft beers and signature cocktails.

Pizzeria Sapori is open for dinner daily and is located at 1080 Bayside Drive in Newport Beach, CA.

For more information and a full menu, visit or follow the pizzeria on Facebook, Instagram and Twitter.

Our Editorial Director Bob Barnes added his stamp of approval when he visited Pizzeria Sapori. To read his report in our October, 2015 issue visit