Pizza Thief
Pizza restaurant · Northwest District ·
New York-style sourdough pizza with unique toppings
New York-style sourdough pizza with unique toppings
"Darby Aldaco served as the executive chef at the lauded Nancy Silverton pizzeria Triple Beam before opening this Slabtown pizzeria with his best friend, entering the already crowded sourdough pizza scene with a New York-style shop. However, Pizza Thief still stands out for its take, which retains the unfussy joy of a pepperoni slice with the notable tang of a sourdough pie. The shop’s pepperoni has a nice char-dotted base with a serious dose of stretchy cheese, and the Hot Tony is absolutely piled with cured meats and peppers." - Ben Coleman
"Named as the go-to for a more artisan pizza when indulging in junk food: “My junk food indulgence would be pizza. Pizza Thief for more artisan pizza.”" - Thom Hilton
"Pizza Thief is co-owned by a serious baker, so it’s no surprise that this Slabtown spot is doing justice to the crust. It’s made from naturally leavened sourdough that’s both crisp and tangy. Notably, the pizzas are sold in a whole 18-inch form and by the slice from the enclosed counter display. We like the atypical combination of the Valley Girl’s green olives, broccolini, and pungent aged provolone contrasted with the herby pesto cream base. The Hot Tony will wow anyone who seeks hea with its three different peppers—calabrian chili, piquillo peppers, and jalapenos—plus, bold schiacciata salami that lends an herbaceous hint of fennel. The counter-service restaurant with plenty of seating and a bar next door feels like a neighborhood secret that more pizza obsessives should know about." - krista garcia
"Pizza Thief is co-owned by a serious baker, so it’s no surprise that this Slabtown spot is doing justice to the crust. It’s made from naturally leavened sourdough that’s both crisp and tangy. Notably, the pizzas are sold in a whole 18-inch form and by the slice from the enclosed counter display. We like the atypical combination of the Valley Girl’s green olives, broccolini, and pungent aged provolone contrasted with the herby pesto cream base. The Hot Tony will wow anyone who seeks hea with its three different peppers—calabrian chili, piquillo peppers, and jalapenos—plus, bold schiacciata salami that lends an herbaceous hint of fennel. The counter-service restaurant with plenty of seating and a bar next door feels like a neighborhood secret that more pizza obsessives should know about." - Krista Garcia
"Darby Aldaco served as the executive chef at the lauded Nancy Silverton pizzeria Triple Beam before opening this Slabtown pizzeria with his best friend, entering the already-crowded sourdough pizza scene with a New York-style shop. However, Pizza Thief still stands out for its take on a New York-style pizza, which retains the unfussy joy of a pepperoni slice with the notable tang of a sourdough pie. The shop’s pepperoni has a nice char-dotted base with a serious dose of stretchy cheese, and the Hot Tony is absolutely piled with cured meats and peppers." - Brooke Jackson-Glidden, Rebecca Roland