Fuoco Pizzeria Napoletana

This is my new favorite restaurant. I’ve been going here so much lately, my wife is getting worried that I’m becoming addicted to their pizza. To me, the dough is what separates the men from the boys. It has this interesting salty and nutty flavor that I have never tasted anywhere else. You need to go here, this place is legit!

Best italian pizza! Order and the food comes out in like 30 secs, and so yummy! I did the calzone and its huge but amazing. But try and save room for their nutella pizza which also is great. Prepare for food coma!

Wow. So this is Pizza Napoletana.
Ordered the Capricciosa 15, which was pretty good. Not much sauce, but it somehow works. The tanginess of the olives complements the richness of the promiscutto and is rounded off by the texture of the artichoke. All that in a big ol’ floppy crust with the flame broiled char taste, and you got a pretty good pizza, albeit very different than the usual American pizza.
Pros: Tasty, friendly staff
Cons: Not really setup for takeout, horrible parking even at 5pm, slightly pricey (12″ pizza + beer + 15% tip = $ 25)

This review is for the gluten-​free pizza. I was highly recommended against going for the gluten-​free by the server. Having this option on your menu is a big deal. If you are unsure about the quality then I don’t think it really should be on the menu. I don’t like writing negative reviews but I was very disappointed. On the bright side, I was forewarned… so I guess this is me giving you the heads up now.

Best pizza in Fullerton! A must have if you’re in the area! The cheese and prosciutto plates are amazing!!!

Friendly hospitality! Great service & great food are key qualities here, plus they have an awesome Italian wine list featuring some bombshells from Southern Italy. The mozzarella cheese bar all day long with the prosciutto crudo a definite must get, if you have 4 people order the focaccia as well and Fuoco pizza is a definite must. In fact all the pizzas we got were good, chicken pesto, daviola, and fuoco! Maybe the Nutellamisu was a bit commercialized, but I want to return to try the regular tiramisu! And espresso was quality. Like my friends at Di Stefano said best pizza in Orange County.

Amazing! The owner is here all the time to greet & welcome you. I love the service – bascially, the entire atmosphere! I need to scream to the world about the prosciutto & fig special! Come & get it!

Bomb! I will never eat fast food pizza again. The quality of the pizza is amazing. You can taste the love and freshness. I ate the whole pie and did not feel heavy on grease. We went last night and had amazing service. Our waitress sat down with us to explain the menu in detail. Even the waitresses came to our table for assistance. Great job, great experience, great food.

I came here to catch up with an old friend over a late lunch, and I got the Funghi e Salsiccia because of my love for mushrooms. The tomato sauce was really flavorful but wasn’t overpowering the flavors of the sausage and roasted mushrooms. I really liked all the toppings, including the basil. However, I wasn’t a fan of the dough, which is why I docked a star. The dough is such a big part of the pizza, and they excelled at every other aspect but not the dough. I hate soggy pizza. A good pizza has dough that is able to support the toppings and sauce. I understand if it’s been sitting awhile and then became soggy but my pizza was limp the moment I got it. It was delicious but the dough was extremely lacking.

Small little restaurant. I’m not sure if there was a waiting area or not but from where the hostess was and where we waited it was very crowded that I felt my friends and I were in the way of the waiters doing their job.
Anyways, the food was good. A personal pizza can be shared amongst 2 people. I didn’t finish mine at all. Maybe ate like 25% of it. So good size I would say if you’re really hungry.

THIS PLACE IS THE BEST!!!
I’ve been here since the first day Fuoco opened, and living down the street, I probably have eaten the most from this restaurant… 2 – 5 times a week… Not exaggerating.
It has been rare over the last 3 and a half years that I’ve eaten anything from Fuoco that has been less than perfect; especially the pizza.
The service is wonderful. Owned by an Italian family who came to America maybe around 40 years ago, who’s made Napoletana pizzas for generations. The Ceccarelli’s are a blessing to the city of Fullerton!
When you go, please keep an opened mind. It is very different. Don’t expect anything. Experience the restaurant and the food as it is meant to be.
If it’s your first time here this is what I would recommend: A pizza Buffala or Margarita, a bottle of natural water (Fullerton’s tap water is not the best), a glass of Pinot Noir or a Peroni beer (the key is to go light drinks with light pizzas), and the Nutellamisu! This has become my favorite desert ever!
Buon Appetito! And as they say, «K’est e Pizza!»

Overall decent pizza but had some flaws.
A thin crust personal pizza joint which run about $ 15 each. The pizzas are served un-​sliced, but can be cut up upon request.
The pizzas are tasty. My favorite was the mushroom (funghi) pizza and also the basil pizza. Otherwise most of the pizza’s were pretty good and I also enjoyed the warm fluffy crust.
The problem? The pizza is so thin it comes out flimsy/​flaccid. As such, when you pick up the pizza it’s typical for the toppings to fall apart. In addition, half the pizza’s came out burnt; you could taste the black char on the bottom of the pizza.

Came here on a Saturday night. It was surprisingly not busy at all we were seated right away. Up one being seated our waiter brought us water right away and recommended a bunch of different options which is always a plus if your a first timer. All their ingredients are imported from Italy. We ordered a few pizzas and desserts. We got the tricalore which is a Margherita pizza with pesto basil and pine nuts. The dessert we ordered was the Nutella Taramasu which was heaven! So tasty tasted like a Ferrero Roché cake. Amazing, definitely would recommend this spot if your in the mood for pizza.

My friend wanted to take me out for a belated birthday lunch. I was craving Italian so we went to Downtown Fullerton. Silly me didn’t check the hours of the place I wanted to go to. They weren’t open during lunch. I just assumed they would be so we ended up walking around looking for a place to eat. We ended up at Fuoco Pizzeria Napoletana instead and I’m glad that we did. We ordered Burrata and two pizzas the Quattro Formaggi and the Diavola. Then we ordered a dessert to share, the Nutellamisu (Nutella + Tiramisu). The Burrata was good. The pizzas were huge at 12″. It’s enough to share with someone. The dessert was good too. Our waiter was outgoing and super friendly. I didn’t catch his name. I just remember he had black hair and he pronounced the Italian names better than we did.
I liked this place so much that I came here with my husband a few days later. We shared an appetizer, a mozzarella bar where you pick different types of mozzarella. We ordered Burrata and Fior di Latte. It comes with cherry tomatoes, pesto, arugula, and focaccia. You can add Proscuitto Crudo di Parmi for an extra $ 5. We ordered a pizza called the Bianca to share and two big bottles of local beer. We were stuffed after to order dessert. We had a different waiter and he was pleasant too.
Amazing mozzarella, Neapolitan style pizza, good beer, sweet desserts, great service, and they import their main ingredients from Italy! Yay for finding a good pizza place near me!

MANGIA! This hidden gem is located in downtown Fullerton, off Harbor Blvd., between Commonwealth and Amerige. I came here on a Wednesday night to catch up with my foodie girlfriends. We came on a good night because at 7:00, the place was busy, but not packed. We didn’t have to wait for a table, and even though the entire group wasn’t present, they still seated the 2 of the 4.
Wednesdays is also ½ off a bottle of wine. Our server suggested the 72 100 Negroamaro Salento, a 2011 red wine. Normally I am not a fan of the red, but this one was very good, and didn’t make my lips pucker that many reds do. Normally the bottle was $ 48, but half off tonight. the girls said, why not?!
Typically Neapolitan pizzas are generally small, about 10 – 12 inches, or the size of a large dinner plate. The girls decided on each of us ordering a different pizza, and we all share and compare. We chose
— the Vesuvio, a smoked bufala mozzarella pizza with smoked prosciutto,
— the quattro salumi, a pizza with 4 types of meats (2 types of prosciutto, salame and sausage),
— the quattro formaggi, a pizza with 4 types of cheese (mozzarella, ricotta, parmigiano, gargonzola) and
— the Bufala mozzerella, a simple pizza with fresh mozzarella, sauce and cheese, and a touch of basil.
The definition of a genuine Neapolitan pizza dough consists of wheat flour, kneaded by hand and may be no more than 3 millimeters (0.12 in) thick. The pizza must be baked for 60 – 90 seconds in a 485 °C (905 °F) stone oven with an oak-​wood fire, and should be soft.
So, if you’ve been to Naples, Italy, the pizzas there are supposed to be simple. There’s the dough. A little sauce. Slices of fresh mozzarella cheese. Maybe a little meat. No overwhelming sauces, the pizzas aren’t drowned in cheese, or smothered in garlic. It’s simple, tasty, and fresh.
Fuoco’s pizza was the definition of a Neapolitan pizza. Thin pizza, with just a little char underneath to bring out the natural taste from the wood burning oven. There’s just enough sauce to cover the pizza without making it completely soggy, and the fresh bufala mozzarella cheese was evenly distributed, yet not completely covering the pizza.
Thumbs up… and it instantly brought back memories of my Italian vacation. However, this place may not be for everyone, especially if you like the «American» style of heavily cheese and meat covered pizza that you can pick up. If that’s the case, there’s plenty of pizza joints in Fullerton which can satisfy your meat and cheese craving.

I’ve been craving good authentic wood-​fired Italian pizza ever since getting back to the states from being abroad in London. This is the closest thing that I’ve found around here and will be my new go-​to pizza place in the OC!
I had the 12 inch margherita pizza and it was so on point — thin with a thick and chewy crust and quality mozzarella. My friends, who usually aren’t big pizza fans (I know… crazy) had the pizza with mushroom and sausages and were beyond impressed /​thoroughly enjoyed it. The service is also really great and we received our pizzas within 10 minutes of ordering.
Side note, the parking lot in the back does have lots of parking spots but fills up real quick during the weekend and peak dining hours.

Rucolina salad $ 10 was delicious! Greens, cheese, and artichoke. My my. Must get! A refreshing light salad to share!
Diavola pizza $ 14 was tastey as well! The meat (salami — I don’t know to be honest) has a kick to it, Tomato sauce was a watery consistency, but guess what?! It’s real tomato sauce! Lol. The thick ones you’re used to are marinara sauce that were used to in the USA. I’ve been to Italy, this place took me back!
Great lunch date for 2. Shareable and we’re full! His and hers. Great for a date. Yep!

Fuoco is my favorite pizzeria in Orange County.
I’ve been visiting since they first opened — the food has stayed consistently delicious and the quality has never dropped. Everything is imported from Italy, even the shiny red pizza oven in the kitchen, so if authenticity is your thing, this is the place to experience true pizza Napoletana. The fire and intense heat of the oven cooks the pizza in 90 seconds and gives the it that to-​die-​for char around the edges. The crust is soft with a good chew — make sure to get it unsliced and eat it with your hands (or a knife and fork if you must). It tastes better that way!
If you’re ever in need of fresh pizza dough, fuoco is the palce to get it. At just $ 5 a pop, you get enough to make one standard sized pizza. Last year we dropped in on NYE just to pick up a few balls of their incredible dough in an attempt to replicate this pizza at home. A friend made some red sauce, we picked up the ricotta, fresh mozz, parm, basil and italian meats, then decorated our DIY masterpieces and popped into a high heat oven + broiler for some char… and while our end product wasn’t anywhere near the pie you’d get at Fuoco, the dough elevated everything completely and made for one of the best homemade NYE dinners ever!
This is my go-​to. Love love love.

Since moving back from NYC I’ve started my search for an authentic, thin crust pizza joint to satisfy my cravings (Nothing will live up to my fav in Manhattan, Luzzo’s)
each pizza here is an individual 12 inch & i honestly should’ve only eaten ¾ of it, definitely going to share in the future! they give you the option of slicing it or eating it «traditional» style with a fork & knife
the pizza crust is thin & has a good char but the sauce was just too watery for the thinnest parts of the crust to hold up, hence soggy crust
—bufula: choose this one because i love bufula mozzarella, honestly didn’t notice a difference between this and the regular mozzarella
—diavola: i liked the kick of the salame
—spumoni bomba: spumoni ice cream coated in chocolate & sprinkled with sea salt, a nice way to end the meal
don’t think i’ve quite found my go-​TO place

Really good Neapolitan pizza. For those of you who don’t know (I didn’t know until recently), Neapolitan pizza is supposed to have a crispy crust and soft soggy center. According to Fuoco, it’s typically eaten with a fork and knife. This makes sense because it’s practically impossible to eat the pizza with your hands because it’s soggy and limp and toppings will slide right off.
Once I learned to appreciate this new style of pizza, I love it! I can’t remember the Italian names of the pizza we ordered but my favorite one had mozzarella, mushrooms, chicken sausage, bell peppers, basil and tomato sauce. IT WAS SO GOOD. Probably the best pizza I’ve eaten in my life.
The dough itself was really good and chewy. My only complaint is that they burned the crusts a little which gave the crust a burnt flavor. Maybe they did this on purpose though because I can’t imagine the kitchen making a mistake after churning out hundreds of these per day. Not a big fan of burnt crusts personally though.
Pretty pricey for a personal pizza (~$ 17) but hey, you’re getting quality pizza with qualify ingredients. The only other place I know that serves up Neapolitan pizza is 800 Degrees, which may be a bit cheaper depending on how many toppings you add on.