Pizza Supreme Being

"To understand Pizza Supreme Being owner Ben Roberts’s commitment to disrupting long-held food opinions, consider his pizza shop’s take on the already-controversial Hawaiian pie: Along with including the usual suspects of jalapenos and pineapple, Roberts swapped ham for Spam. He also uses a sourdough crust for his pies. All of those decisions have been received with ravenous fervor since he started slinging pizza in 2015. The recently expanded parlor has been souped up with cheery blue walls and high ceilings, perfect for daydreaming over a slice on a lunch break or riding the sound waves of a happy hour crowd buzzed on Pizza Grease, the shop’s house natural orange wine." - Tamerra Griffin

"Known for its pizza and a few new menu items, with a team of chefs from other popular spots." - Eater Staff

"Pizza Supreme Being is a popular shop in Sacramento specializing in sourdough, 2-day-ferment pizzas. The shop is known for its naturally leavened pizzas with a wide range of topping combinations, from classic cheese to seasonal peach and Jimmy Nardello peppers, to innovative creations like a pizza inspired by Jimboy’s tacos. After four and a half years in business, it is expanding to take over the former Zia’s Deli space next door, allowing for in-person dining and menu expansion, including salads, sandwiches, fresh pasta, and frozen yogurt. Owner Ben Roberts, who has a background in fine dining, aims to offer high-quality, approachable food with a fun, punk rock attitude." - Lauren Saria

"Back again with a recommendation from my hometown: this week, it’s a slice shop — though perhaps calling it a “shop” is a bit generous. Pizza Supreme Being has already been called out by KQED as “a welcome portal into a Sacramento scene.” Found on 14th Street in the shadow of the stately capitol building, it really isn’t much more than a walk-up window with a smattering of tables outside. But the simplicity of the setup belies the attention to detail behind the pies. Get there early (or so I’m told) to avoid lines and snag a square slice of pepperoni, onto which the curly cups of sausage will be stacked so high and thick you’ll scarcely be able to see the dough underneath. It’s a great slice, but my favorite was the Hawaiian — and that says a lot since I usually fall squarely into the no-pineapple-on-pizza camp. Here owner Ben Roberts approaches the classic combo of ham and fruit with a bit of finesse using thin pyramids of pineapple (not those godforsaken chunks from a can) to undercut the richness of not Canadian bacon but cubes of meaty SPAM, a beloved breakfast staple in my family. Slices of jalapeno contribute a smoldering spice to every bit with the result being a Hawaiian slice that skewers neither too sweet nor too meaty. A remarkable feat. Pizza Supreme Being, 1425 14th Street, Ste C, Sacramento." - Lauren Saria