Patxi's Pizza

The Santa Clarita Valley is mostly a wasteland when it comes to really good NYC or Chicago style pizzas. There are plenty of options for “pizza”, and a lot of it is “not bad” as is the general standard for pizza, but a truly thin crispy NY cheese slice, or a Chicago style buttery crust deep dish just can’t be found. Now thanks to one of the food delivery services we can at least get good Chicago Pizza delivered up here thanks to Porter Ranch’s new Patxi’s pizza. (A new location of a San Francisco area shop.) I now many draw lines in the pizza sand when it comes to their preferences. Some will say Chicago pizza isn’t pizza. Others will get specific about how adding particular ingredients (like pineapple) delegitimizes the entire pizza experience.) I’m a bit more liberal in my view of what I’ll call pizza and reserve my judgment on whether it’s actually good or not instead of whether I’m willing to use the word Pizza. I’ve had Chicago pizza, good and mediocre, in Chicago, as well as a couple other places in L.A. Patxi’s does it pretty darned good. The crust is close to the buttery type crusts one is required to have if offering a Chicago-style pizza. (Though not quite is biscuit/cornmeal texture as I would have preferred. The pizza is made right with the cheese on the bottom and a generous amount of hearty tasting sauce on top; And even delivered all the way to Newhall it was hot and crispy and a pleasure to eat. (I had just the cheese Chicago. It holds up with what I’ve had in Chicago and if the crust was just a little closer in texture it would have been perfect. I’m excited to try their thin crusts, though the pics have those looking a little closer to standard restaurant pizza than the NYC slice I’ve been fantasizing about. They also offer a vegan version with whole wheat crust and Daiya vegan cheese. (Honestly, we haven’t had any vegan cheese we’ve really loved so not sure we would get this but it’s nice that they offered it. They also also offer a gluten-free crust which would have been perfect for my gluten-free crust though, sadly, they were out of it when we ordered so we didn’t get to try it. We’ll definitely order the Chicago pizza again and I’m looking forward to trying the Neapolitan style as well.

PATXI'S PIZZA¹, an intimate, upscale pizzeria, has a raw-brick interior and comfortable, umbrella protected patios. The eatery provides a creative Italian menu, a selection of beer and wine, as well as, handcrafted, gourmet pizzas. Patxi's does not accept cash. A debit/credit card is necessary. They say you never forget real passion. I fell hopelessly in love with Chicago Deep Dish Pizza, at it's creation site, Pizzeria Uno.² Years later, I was introduced to Gino's East Pizza. This second generation Chicago pizzeria, continued the tradition. Back in the '60s, Gino's East occupied the basement of a brownstone in Streeterville, about mile northeast of "The Loop." The eatery's aged walls and low ceiling were inscribed with an eruption of diners' graffiti. Service was a bit surly. But, you didn't come for the atmosphere, you came for the pizza. Gino's East deep-dish, pan-fried crust, is first covered with cheese and par-baked in an oiled steel pan, then filled with garlic, onions, peppers, a choice of Italian meats, an incredibly delicious sauce, even more cheese, and finally, re-baked to finish. It takes about twenty minutes to go from order to table. Enough time to enjoy a glass of Chianti, decipher the scribbled graffiti, and revel in the room's pizza perfume. Patxi's Pizza, a California based national chain, created a third generation of Chicago's Deep Dish Pizza. At Patxi's, we are seated at an umbrella protected table on one of the two patios. Nigel, our server, is bright, kind, and warm. He knows his stuff and shares his knowledge. The pizzeria's unique double crusted, twice baked, pizza, with cheese baked BETWEEN the crust layers, is also available as a "Uno" style, deep-dish, single thickness cornmeal crust. Pies may be ordered gluten-free or whole wheat. Several vegan combinations are available. However, there is no vegan meat alternatives. Gluten-free pizzas are prepared in a kitchen that uses wheat flour. Alfredo, the manager, said the chef will do everything possible to meet the customer's dietary requirements. Preparing and baking the pizzas takes about 20 minutes. Service is excellent. The remarkably heavy, fiery-hot pizzas are held on a special rack in the center of the table. BE CAREFUL: THICK PIZZA RETAINS ITS HEAT. Takeout boxes are provided. While the pizzas are not inexpensive, they're worth every penny. My 10-in vegan pizza could easily be two meals. It is thick, about two inches, with a crisp Chicago style fried crust, filled with onions, peppers, lots of garlic, Dayia (vegan) mozzarella cheese, and a thick, tomato sauce. Simply delicious. My wife's 12-in, deep-dish, cornmeal crust pizza is covered with slices of fresh tomato, mozzarella cheese, and tomato sauce on the thinner, of the two, Chicago style crusts. She found it "deliziosa." This will provide her pizza for three or four additional meals. 0ur friend ordered a barbecued chicken pizza. Chunks of chicken piled high and then smothered with BBQ/tomato sauce, and mozzarella cheese in Patxi's unique, deep-dish crust. She suggests ordering additional BBQ sauce on the side. Her companion ordered a thin crust, New York style pizza with sausage, richly flavored tomato sauce, and a thick layer of mozzarella cheese. About a third of the 12-in pizza disappear, the rest was taken home. Nigel boxed all the remaining pizza. Each of us took home a couple of days of enjoyment. Parking is free. Everything is wheelchair accessible. Online orders and deliveries over $20 are accepted. ¹ The name "Patxi's" (Pronounced: pah-cheese) is the nickname one of the founders of Patxi's Pizza, located in Palo Alto California. (Opened: 2004) There are about 20 Patxi's restaurants in the United States.The founders: William Freeman and Francisco “Patxi” Azpiroz. ² Chicago style pizza was invented by Ike Sewell, at Pizzeria Uno, in 1943.