Had to take the BMW out for a drive anyway after having to get a jump from AAA to revive a dead battery, so it was as good an excuse as any to go get lunch. Was in a pizza mood and almost turned toward the Cheeseboard, but decided I wanted some meat on my pizza so I turned toward Westbrae instead to Giola's instead. They have four prepared flavors, pepperoni, sausage, mushrooms, and random, which on that day was goat cheese and baby broccoli. Was going to get three slices, but dad wanted that fourth slice, so we got a taste of all four. They take the cooked slices and warm it up in the oven when ordered, which we shouldn't have bothered with since the slices had cooled by the time we got home and I didn't want to reheat them again. But there was still a bit of warmth left, and cold pizza is good in its own way.
The pizza was thin but not cracker-thin, and the generous crust was just a bit charred on the outside and chewy inside. The slice seems in danger of drooping over when you pick it up, which just encourages you to take a big bite right away. The slice is big enough to easily cut in two for dad and I to have a good taste of each one. You wouldn't think broccoli would make much of a pizza topping, but the hint of bitterness in the young florets was a nice contrast to the richness of the cheeses. But as I said, I was in the mood for meat, and Giola uses the best pepperoni on their pizza. Big slices of tasty, all-natural cured meat, so unlike the mystery-meat-product in the chain pizzas. The sauce and cheese are similar quality and compliments the topping, without any one element overwhelming. The sausage meat is also good in its own way. No bland buttons for the mushroom pizza, Giola uses creminis cooked down to the tasty fungus essence. All goes great with a glass of wine or a can of Coke.
Gioia Pizzeria
1586 Hopkins St
Berkeley, CA 94707
(510) 528-4692