Call 858-550-0406 for local delivery!
The dough is the foundation of an exceptional pizza, why trust it to anyone else? Unlike the chain pizza places that get their dough from factories, we make our own dough everyday in a big mixer. We measure, pour, mix, and time the entire process.
Our New York dough is a time-tested classic. We use only King Kaiser high-protein flour, fresh cake yeast, kosher salt, and olive oil. It's a simple recipe that, once mixed, formed into balls, and proofed, becomes the foundation for our thin New York pizzas. When the dough's ready, we toss it out by hand, a process that not only looks cool, but is fun to make and preserves the elasticity of the dough, allowing a thinner, tastier pizza.
Our Chicago stuffed-crust dough is a whole other animal. The flour is different, and there's butter, more olive oil, and a whole different mixing-proofing process. It's a bit more complicated than our New York dough and the result is a rich, delicate crust that bakes to a golden-brown.
Don't settle for factory pizza dough. Come to Regents Pizzeria where we know our dough, because we made it.
Just want to order your food already? Go straight to our menu.
Regents Pizzeria
4150 Regents Park Row #170
La Jolla, CA 92037
FAX 858-550-0408
