NEAPOLITAN STAMPED I traveled to Italy in October 2003. During my trip I visited Naples where I ate pizza at L'Antica Pizzeria de Michele, which is considered the Mecca of pizza. The pizzeria only sells two types of pizzas - margherita and marinara. I ordered the margherita. Eating pizza there was a unique experience as the pizza wasn't sliced and at the dining table you were given a knife and fork. What stood out from the pizza I ate at Naples was the end crust, which I normally don't eat. That end crust of the margherita pizza was slightly charred yet airy. Also the mozzarella, which in Naples is from buffalo milk, was wet. When I eat pizza back in the States it's not the same as in Naples. There are some pizzerias in California I ate that claim to have Neapolitan pizzas. I'm not Neapolitan but those pizzerias despite their claims don't serve Neapolitan pizzas. I didn't think there were Neapolitan pizzas served in California. Then I visited Doppio Zero. About a month ago I came here for dinner with my family. My sister is the one who first visited this place. We ordered about four to five pizzas. One of the pizzas I ordered for myself is the Bufalina because the mozzarella is made from buffalo milk. Once I took a bite of the Bufalina the wet mozzarella reminded me of Naples. The most important aspect of the pizza isn't the toppings, but the crust. When I took a bite of slices from the fig and prosciutto, sausage, and margherita pizzas the slightly charred yet airy crust reminded me when I ate pizza at Naples. I can say the pizzas at Doppio Zero are Neapolitan pizzas. After going with my family that night I've been to Dippio Zero three times on my own. About two days after going with family I came here for lunch. I ordered the La Carne as I didn't fancy the Salisiccia I ate two nights before. La Carne had two different sausages: Spanish chorizo and Italian sausage. La Carne was a better tasting pizza than the Salisiccia. Yet both pizzas still had that airy crust, which makes the pizza light in texture. For lunch I also decided to get the cannoli. A week after that I came here on a weekday for dinner. As I had the figs and prosciutto that one Saturday evening I wanted to try another white pizza. I was deciding between the Doppio Zero or Mortadella. My server during that dinner recommended the Doppio Zero, which is the name of the pizzeria. What I noticed the white pizzas from Doppio Zero have a flat bread taste as there is no tomato sauce. Also I ordered the fried calamari and shrimp as an appetizer. Sometimes the portions of fried calamari can be skimpy but having shrimp makes this fried appetizer filling. There was one red pizza I wanted to try from Doppio Zero. I came here yesterday for lunch to order the Jalapeno. I not into spicy foods generally but I wanted to try this pizza out as this included jalapeno, Italian salami, and Italian sausage. I noticed at other pizzerias some customers would sprinkle chili flakes as they want some bite to the pizza. The Jalapeno isn't a spicy pizza but there are some couple of bites of the seeds that can make the pizza very hot. Overall it's not unbearably spicy pizza. After eating here four times my favorite pizza at Doppio Zero is the Bufalina, which reminds of the margherita I ordered from L'Antica Pizzeria de Michele at Naples, Italy. There are those pizzerias that claim to have Neapolitan pizzas. Whether it's the crust or cooking oven those pizzerias come short on their version of Neapolitan pizza. I can say as someone who visited Naples, Italy the pizzas at Doppio Zero are closest thing to having Neapolitan pizzas.

Best Italian pizza and good wine! Doppio Zero is always on our top list places to have a good dinner among the Bay Area. My husband and I truly enjoy to have such a nice place nearby. We like the outside tables the most ! Grazie!

We came here on a friday night and it was REALLY busy. Each table was basically packed and it's a good thing we had reservations. Parking is also extremely hard to find since it's in downtown mountain view castro area, would recommend coming 15-20 minutes early just to look for parking. We ordered 6 pizzas, each were pretty good. I loved the char on them and how chewy the crust was. Maybe around half of the pizzas started disintegrating after a few minutes, so i'll take a point off for that. We also had some of the pastas and the lasagna. Both had great flavor and i enjoyed them. Overall the food was pretty good, just be aware that it gets really busy.

This is by far the best Italian restaurant in the Bay area I've tried. The pizza and pasta were so good and the service was great! I brought my boyfriend and his parents here (all Italian natives) and they gave two thumbs up! I've frequented this restaurant many times and I always try their specials when I can. My favorite is the actual doppio zero. The burrata is literally so addicting. Recently, I tried their calzone and it's a game changer. I don't know how they make their bread so fluffy like that I've been here with family, friends, and my partner in various occasions ranging from brunch to dinner. They can accommodate pretty much any occasion and any size of your party. I would say it's extra romantic when they seat you at the corner of the outdoor space for dinner. They do that to my bf and I when we go at night and it's always extra special.

This is my second time here at Doppio Zero in the last year which serves up classic Neapolitan style pizzas. I sat myself at the bar and started out with a salad, called the Little Gem - marinated anchovies, watermelon radish shaved parmesan cheese, croutons, avocado dressing. It was excellent. I chased it down with a Vesuvio pizza which includes the following toppings - Yellow tomato sauce, fior di latte mozzarella, capocollo (Cured Pork), burrata cheese, shaved parmigiano Reggiano. Bar service was excellent. It's a little noisy, but that's to be expected in a lively pizzeria. The open kitchen provides a view of the Pizzaristas prepping and monitoring the black mosaic stone with white lettering "Doppio Zero" wood fired oven. Top notch scores for the eye catching materials that went into the design of this restaurant.

I'll admit that I'm not a huge pizza person but prepend Neapolitan to pizza and voila I become a massive fan. Like Hannah of the Montana variety, it's the best of both pizza crust worlds with its thin base and puffy, thick edges. That being said, Neapolitan has to be done right in order to be good. And, with a joint that has double zero in the name, I'd imagine that they'd do a mean pie. For starters, I assume they use double zero flour, a quintessential ingredient to good Southern Italian pizza doughs. The quality of ingredients truly shine upon first bite; everything was truly perfect about the pizzas we ordered and I'm scrambling to find anything negative to say. The other dishes were just okay. I tried a few appetizers, namely, the Brussels sprouts, a pasta dish, and truffle fries which were a tad too salty and nothing to write home about. We ordered the classic marg, provola e pepe, and the fungo. Do order the fungo! The epitome of umami, the fungo strikes the perfect balance of tang, savory, and rich. Coming here, I can see why they'd be on the Michelin guide. The prices are fair and their namesake double zero flour pizza is insanely good.

Wait for walk in Wed evening was 10 mins for 2 but would def recommend reservation. Tried the jalapeño pizza and fettuccine wild boar this time. I really liked the jalapeño pizza, comes with spicy salami and jalapeño slices. The wild boar fettuccine was good as well. Better than a different boar fettuccine i've had. Overall yum!!!

My friends and I have been on a quest to try all of the certified Neopolitan pizza places (this restaurant is a member of an association in Napoli) in the Bay Area. We've tried Terun, Napoletana Pizzeria and now Doppio Zero. In my opinion, Doppio Zero was the best all around. Their fig pizza was tasty. We shared truffle fries and the spinach ravioli. My favorite was the ravioli but honestly the pizza was very good as well. My friends ordered drinks and seemed to enjoy them. We had reservations for outside dining since it's summertime. Inside is pretty noisy and packed so I would recommend booking outside seating. What they don't tell you when you sit is that they don't give you printed menus. We didn't realize this as there was a small sign for a QR code but our waiter never said that and we were waiting for the menu. Our waiter was friendly and the service was fast. You also know it's legitimate when you hear people speaking in Italian. Make sure you get Open Table reservations online as downtown Mountain View is busy. We went on a Thursday night. Not a knock on the restaurant but parking was hard to find. I gave up looking at the public lots closer to downtown and I parked on the street at Villa and Franklin. There is a small public lot there where my friend found a spot.