The story of Salvatore Pizza begins in Naples, Italy, where my grandfather, Giovanni Salvatore, operated a small pizzeria near the historic center. Every morning, he would rise before dawn to prepare the dough, allowing it to slowly ferment throughout the day. By evening, the tiny wood-fired oven would be blazing, ready to transform simple ingredients into something magical.
The Early Days in Naples
Our family pizzeria in Naples wasn't fancy by any means. It had just six tables, and on busy nights, people would stand outside, eating their pizza straight from the paper wrapping. What made it special wasn't elaborate toppings or fancy marketing—it was my grandfather's unwavering commitment to quality.
He sourced tomatoes from the volcanic soil near Mount Vesuvius, cheese from a friend who raised water buffalo in Campania, and basil from pots that lined the small balcony above the pizzeria. Everything was local, fresh, and prepared with respect for tradition.
As a child, I spent countless hours in that pizzeria, watching my grandfather work. By age eight, I was helping to knead dough. By twelve, I could stretch a pizza by myself, though my grandfather would always insist on checking it before it went into the oven. "The foundation must be perfect," he would say. "Without a good foundation, nothing else matters."
The Decision to Leave
In the 1990s, Italy's economic situation was challenging. The pizzeria was doing well enough, but my parents wanted more opportunities for our family. When I was 18, we made the difficult decision to emigrate to the United States. My grandfather stayed behind, entrusting the Naples pizzeria to my uncle.
We settled in San Francisco, drawn by its European character and vibrant food scene. My father found work at an Italian restaurant in North Beach, while my mother and I took various jobs to make ends meet. But we always knew we wanted to open our own pizzeria someday.
"When you carry tradition with you, home is never far away. Our pizzas may be made in California, but their soul will always be Neapolitan." — Giovanni Salvatore (1932-2015)
Building Something New
For seven years, we saved every penny while I worked in various kitchens across San Francisco, learning about California's incredible ingredients and distinctive culinary style. When we finally had enough for a down payment on a small storefront in 2010, Salvatore Pizza was born.
Our first location was tiny—even smaller than my grandfather's place in Naples. We had just four tables and focused primarily on takeout and delivery. The oven was the most expensive thing in the restaurant—an authentic wood-fired oven imported from Italy that cost more than all our other equipment combined.
In those early days, we faced countless challenges. Americans had different expectations for pizza than Italians. Many customers asked for toppings that would have made my grandfather faint—pineapple, barbecue chicken, ranch dressing. We had to decide how to honor our traditions while adapting to our new home.
Finding Balance: Tradition Meets Innovation
The breakthrough came when we realized we didn't have to choose between Italian tradition and California innovation—we could embrace both. We maintained our commitment to traditional dough-making techniques and quality ingredients while introducing pizzas that reflected California's culinary landscape.
We created pizzas topped with locally-sourced ingredients like Humboldt Fog goat cheese, Medjool dates from the Central Valley, and fresh seafood from the Pacific. We experimented with sourdough fermentation, incorporating California's famed sourdough culture into our Neapolitan techniques.
To my surprise, my grandfather was delighted when I told him about these innovations during our weekly phone calls. "Pizza has always evolved," he said. "Even in Naples, what we call traditional today was once new. What matters is that you respect the fundamentals and put your heart into it."
Growth and Community
As word spread about our unique approach, Salvatore Pizza began to grow. We opened a second location in Oakland in 2013, followed by locations in San Jose, Sacramento, and Los Angeles. Each restaurant maintained our core philosophy while incorporating elements of its local community.
We've been fortunate to build a loyal following of customers who appreciate our commitment to quality. Many have become friends, stopping by not just for pizza but to share stories and become part of the extended Salvatore family. This sense of community reminds me of my grandfather's pizzeria, where regular customers were treated like relatives.
Looking Forward While Honoring the Past
My grandfather passed away in 2015, but his legacy lives on in every pizza we make. Before he died, he visited us in California and spent a week in our San Francisco kitchen. After watching our operation and tasting our California-inspired creations, he gave us the greatest compliment possible: "Different, but still Salvatore."
Today, as we continue to grow across California, we remain committed to the principles he taught me: respect for ingredients, attention to detail, and the belief that a meal shared is more than just food—it's an opportunity for connection.
Our journey from a small Naples pizzeria to a growing California brand hasn't always been easy, but it's been incredibly rewarding. We're proud to bridge two culinary worlds, bringing the soul of Naples to the innovative food landscape of California.
The next time you enjoy a Salvatore pizza, know that you're tasting not just food, but our family's story—a story that spans generations and continents, united by a passion for pizza and the communities it brings together.
