State Flour Pizza Company — Restaurant in Berkeley

What an amazing find! They said they've been open for almost three years, but this was our first time last night. We went there because of the rave reviews of their gluten-free pizza crust option (my son is gluten-intolerant), but it's so much more. Gf crust is normally a cracker-like flat bread at most pizzerias, but at State Flour, it's the Detroit-style rectangular pan crust, nice and thick.

We had their apple endive salad with little gems, blue cheese, prosciutto, pistachios and the perfect dressing to complement the flavors - we were blown away. I had the Chloe pizza with spigarello (which was like a cross between kale and broccolini), sausage, farm egg and other goodies. My son's Ollie pizza was packed full of mushrooms, pesto, leeks, sausage...

I rarely write Googe reviews, but their great food and really friendly service prompted me to write one, since we hadn't heard of them til last night. We'll...

Great to see a local gem that knows how to make delicious high-quality pizza and fresh salads. Crust is thin but also fluffy, allowing the toppings to shine, sprinkled with a tiny bit of salt around the edges, for the discerning pizza crust critic. Notable pies for me were the (1) BLTCEA, egg yolk in the center to be mixed into the toppings, (2) Gaia, a novel vegetarian style featuring cauliflower topped with a secret sauce and the (3) Burrata, with generous dollops of burrata. I love that the salads are simple yet flavorful, with an added crunch of crispy prosciutto and a balanced amount of dressing, not too heavy and not too light - just right. For drinks the Cava sparkling wine is a winner. With pizza this delightful it should be celebrated with a nice glass of bubbly. Definitely a...

A phenomenal gem that is going to bring life to this part of College ave. Thank you Derek for taking a chance and opening up State Flour Pizza Company.

Space: Lighting is absolutely spot on, it complements the warmth of the space. The two-storied layout gives you two perfect options for dining: in the cozy upstairs or amongst the friendly kitchen downstairs? I don't think you can go wrong.

Salad: The pear endive salad is exactly what I look for in a salad: textural, crisp, and beautiful blue cheese.

Pizza: I saw the the most glorious wreath of dressed arugula I have ever seen on the BLTSEA Neapolitan style pizza. Absolutely incredible.

Wine: I had a glass of the Benestra. A beautiful combo of notes I can only describe as dark chocolate and violet in a light bodied red. It went perfectly...