Big Oven Pizza Kearny Mesa — Restaurant in San Diego

If you’re a true pizza lover or a fan of old-world cooking done right, this Neapolitan pizzeria is a must-visit. From the moment the pizza hit the table, it was clear we were in for something special — this isn’t your average slice. This is tradition, art, and flavor all in one perfect pie. We ordered the classic Margherita, and it was everything you want in a true Neapolitan pizza: the crust was beautifully blistered with those signature leopard spots from the high-temperature oven, thin and soft in the center with just the right amount of chew on the outer rim (cornicione). The dough had that fermented flavor — light, airy, and full of character. The ingredients were top-tier: sweet San Marzano tomatoes, creamy fior di latte mozzarella, fresh basil leaves, and a drizzle of extra virgin olive oil. Every bite was balanced, fresh, and flavorful without being heavy. It’s amazing how something so simple can be so deeply satisfying when it’s done this well. We also tried the spicy pepperoni, which brought just the right amount of heat thanks to the japalenos balanced by the creamy ricotta. The heat didn’t overpower — it just elevated everything else on the pie. Again, that crust... perfection. What impressed me most was the commitment to authenticity. The atmosphere was warm and stylish. Service was friendly, attentive, and knowledgeable. If you’ve never had a true Neapolitan pizza before, prepare to be spoiled. And if you have — you’ll know you’ve found...

If you're craving authentic New York–style pizza, look no further—this pizzeria absolutely nails it. From the massive, foldable slices to the perfectly thin-yet-chewy crust with just the right amount of crisp on the bottom, every bite took me straight back to the streets of NYC. We ordered a classic cheese pie and a pepperoni slice to start, and both were outstanding. The sauce was tangy and flavorful without overpowering the other ingredients, and the cheese melted to gooey, golden perfection with that iconic stretch you want in a NY slice. The pepperoni had crispy edges and a rich, savory punch that balanced beautifully with the lightness of the crust. What stood out most was the crust—thin enough to fold, strong enough to hold toppings, and with that signature "snap" when you bite into the edge. They clearly know what they’re doing with their dough; it’s got that perfect balance of texture and flavor that only a real New York–style pie delivers. The staff were fast, friendly, and genuinely passionate about their pizza. You can tell this place is run by people who know and love what real NY pizza is all about. In short: this is the real deal. If you grew up on New York slices or just want to know what all the hype is about, make your way here. One bite and...

Here is an honest review from someone who works and eats in the area for the past 30 years. Let’s start with the reheated slices. Way too thin and overcooked. Not much there when it’s paper thin. Crust was hard like chewy cardboard. It’s $11 for 2 slices and a soda. Average for today but it doesn’t stand out from any other better options. Nice kid behind the counter said to try the Neopolatin pizza next time which is a 10”made to order. $16 after taxes and a soda is over $3. I don’t know about you but $20 for lunch is not getting me to come back just for pepperoni and sausage on yet another ultra thin chewy pizza that’s way too small. Hate to tell you but you can get better pizza just up the road in Mira Mesa for $2.50 a slice after 3pm or deep dish two slices and a drink in mission hills for under $12 that gets my business at least twice a week. Mom and Doms had it down. Huge fresher slice, salad, and drink for under $10. You’ve lost the Kearny mesa business with these portions and double prices. It was dead both times I was there. It would have to be a really stellar mini pizza for that price. Probably won’t be back unless they run some lunch specials and figure out how not to dry out the slices. I bet I speak for most...