Pizzeria da Laura
Pizza restaurant · Downtown ·
Award-winning pizza champion's spot for 4 styles: NY, Sicilian, Detroit, Grandma.
Award-winning pizza champion's spot for 4 styles: NY, Sicilian, Detroit, Grandma.
"Pizzeria Da Laura is cranking out New York- and pan-style pizzas that sing. Pillowy crusts, simple yet bright tomato sauce, and high-quality toppings are how this spot (run by a Tony’s Pizza Napoletana alum) nails pie perfection. There are some homemade pastas and meatballs on the menu, but really, getting the Ray J overflowing with mozzarella, burrata, and deep pepperoni cups, or the Sicilian-style Regina (an international pizza award winner, if you care about that sort of thing) is the roadmap to pizza-party success. This place is buzzy, with two stories of seating, wine, and several TVs for your sports-watching pleasure. Think of this spot as a pizza-centric meet-up spot for grad students and theatergoers, or anyone looking to have a good time." - julia chen 1, lani conway
"It’s hard to believe it, but there is in fact a place for Art Deco vibes and excellent pizza alike. Talented pizzaiolo Laura Mayer had set roots in downtown Berkeley, serving a variety of pizza styles — New York, Grandma, Detroit, and Sicilian lovers need not argue. The two-level restaurant is fully committed to its building’s architectural style, with Art Deco murals, palm trees, and glitzy lighting." - Flora Tsapovsky
"Pizzeria da Laura is the first restaurant from award-winning pizzaiola Laura Meyer, and with it, she’s showing off the depth of her pan pizza knowledge. At this Shattuck Avenue shop, Meyer serves four styles of pizza — New York, Sicilian, Detroit, and grandma — but the menu goes beyond just slices of pie. There are five styles of pasta, including a lasagna made with beef and fennel sausage ragu, as well as appetizers and salads, if you’re so inclined." - Dianne de Guzman
"Pizzeria da Laura is award-winning pizzaiola Laura Meyer’s first restaurant, and it’s the place to go for pan pizzas in the East Bay. Meyer is serving four different styles of pizza — Sicilian, Detroit, grandma, and New York — with an array of toppings to create your own pie. Not that you have to; Meyer has created a list of top-notch pies such as the Ray J, with tomato, mozzarella, thick and thin pepperoni, basil, burrata, fermented honey, and shaved Parmesan. The side dishes and pasta aren’t an afterthought, so if you have room, throw on a plate of Dad’s Ragu or the fried eggplant pasta made with bucatini." - Noah Cho
"Pizzeria da Laura’s Sicilian-style Ray J pie crushed it for me: a fluffy open-crumb base, slightly tart tomato sauce offset by fermented honey drizzle, a bump of burrata on each square, and two types of pepperoni—cuppy ones that char crisp at the edges—plus basil and mozzarella for balance; it’s my current favorite Sicilian pie." - Eater Staff