Doppio Zero has branched out to the East Bay, six years after their first Neapolitan-style pizza came out of the 900-degree, wood-burning oven in Mountain View.
Owners Gianni Chiloiro and Angelo Sannino have opened their newest restaurant at The Veranda in Concord.
The name Doppio Zero refers to the “double zero” flour for the pizza crust imported from Naples (as are the ovens). The restaurant has been certified Vero Pizza Napoletana (VPN), one of only a handful of California pizzerias to hold this Neapolitan pizza stamp of approval.
Rarely seen menu items include the pistachio pizza, with mortadella and pistachio cream, and a Naples staple, a fried pizza stuffed with salami, smoked mozzarella and ricotta.
The house-made pastas are as popular as the pizzas, Chiloiro said. Highlights include the Oxtail Ragu, Braised Pork Ragu and the Marechiaro, squid ink tagliolini with scallops and clams.
The East Bay opening comes just after Chiloiro and Sannino were forced to close their Cupertino location because of the coronavirus economy. With nearby Apple Computer and other offices shuttered and those employees working from home, that restaurant’s customer base had declined, Chiloiro said, adding that their Wolfe Road landlord was unwilling to reduce the rent until business returned to normal.
Besides the Mountain View and Concord locations, their restaurant in San Francisco’s Hayes Valley is also open for outdoor dining, take and delivery.
Details: 2001 Diamond Blvd, Concord; www.dzpizzeria.com
