Fuoco Pizzeria Napoletana – Proper Pizza in Downtown Fullerton

by Franklin on November 14, 2013

After becoming a food blogger, the pizza as I know it changed. I don’t seek the gooiest cheese, cheese stuffed in the crust, overload of 5 kinds of meat, or a snowy layer of parmesan cheese. To me, if I finished the crust, the pizza was good. I can’t count how many crusts were thrown back into the pizza box. Pizza crust is the worst — probably why Pizza Hut and Dominoes has been stuffing them with cheese and sprinkling garlic butter on them. My friends, the dough is the most important part of the pizza.


The dough at Fuoco was quite decent. With flakes of char and crust on the outside, warm chewy center on the inside, this is what a pizza dough should be. Though I expected a little more rise and fluff on the outer crust, the dough with toppings were kept at bay and wafer thin. I wasn’t expecting much from this Downtown Fullerton spot, but I was quite happy with it. The Margherita was classic, and the cheese, though not as fresh as I’d like, was still pretty good. The tomato sauce was impressive, and quite delicious. My Funghi e salsiccia had good mushrooms, but the slices of sauces were uninspiring. Ground pork with spices and lots of fennel would have been perfect!

Fuoco Pizzeria Napoletana has something special. Their dough is better than most, and the toppings are fresh. With a pretty legit brick oven stove, I could only dream of owning one of those bad boys. Tweaking of my own pizza dough is all for nothing without the 500 plus degrees of burning embers. Honestly, it was a good time eating pizza with a knife and fork and enjoying the crust. It sure beats the cheese stuffed crust variation.

Fuoco Pizzeria Napoletana on Urbanspoon

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