“Oakland-style pizza” sounds like it might be the punchline to a bad joke, or, at the very least, a marketing ploy. In truth, the moniker is the conceit of Nick Yapor-Cox, an Oakland native who opened Nick’s Pizza in the spring of 2012. Nick’s really does serve a style of pizza that’s largely unique to the Bay Area: locally sourced seasonal toppings and a sourdough crust. It’s the Cheese Board or Arizmendi approach, except with meat. And the pizza at Nick’s is pretty great — both the organic sourdough crust (which combines an appealing chewiness with a bottom crust that stays crispy) and the seasonal toppings, which rotate from week to week. While it’s hard to pass up on pizza topped with apples and pulled pork, or prosciutto and arugula, one of the best pies is the basic pepperoni: a full-flavored, perfectly balanced classic.

— Luke Tsai

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