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These California-style pizzas come direct from the source. Owner Greg Smith once employed Ed Ladue, pizza man extrordinaire formerly of Wolfgang Puck’s Spago, and these pizzas are not unlike the ones that make celebs go gaga. It’s no problem to find your favorite style around here, of course. The problem, in essence, is making an informed choice.
Fresh Dough Pizza
Your choice of individual rice bowls with protein. Arcadian blend salad with cherry tomatoes, carrots, cucumber and cilantro and our Sesame dressing on the side. Our savory Miso Soup loaded with your choice of WaBa Grill’s signature grilled protein and rice. Grilled all-natural, never frozen chicken caramelized with WaBa's sweet chili sauce.
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Is it the convenience factor and the fact that hot ones are rushed to your door at near light speed? (Never mind that most of them taste like computer paper.) Or is it the nostalgia factor, the taste of hot cheese and homemade sausage we remember from our first dates? A humble circle of raised dough topped with savories and baked to crispness. Grilled all-natural, never frozen chicken caramelized with our signature WaBa sauce. After your meal at Waterboro House of Pizza, don't forget that Waterboro has a ton of amazing restaurants to try. Come back to YP.com and find tons of great coffee shops in Waterboro, Asian restaurants in Waterboro, or bakeries in Waterboro.
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Marinated plant-based steak slices fire-grilled-to-order. If you would like to investigate further on pricing around all menu items, YP.com has provided you with the complete Waterboro Waterboro House of Pizza menu. Interested in how much it may cost per person to eat at Waterboro House of Pizza? The price per item at Waterboro House of Pizza ranges from $4.00 to $11.00 per item. If you're craving some pizza in Waterboro, then you've come to the right place!
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These are cracker-crisp pizzas, with dough given its special character from the dearth of yeast and all the extra kneading. Bina just happens to be the first name of an authentic Sicilian mama, the woman who runs the place along with her five sons. I can tell you, however, that each of these pizza parlors, a baker’s dozen, features something interesting, distinctive or outstanding, something to warrant a visit. This sweet treat is made with crispy rice puffs, marshmallow cream, brown butter, sea salt, and even more mini marshmallows folded in! It’s certified gluten free and free of GMO’s and additives.
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Their zest for quality continues when the toppings go on. WaBa Grill was founded in 2006 on the principle that healthy food made with quality ingredients should be accessible to all. Choose a grilled chicken, ribeye steak, or jumbo shrimp taco in a corn-flour blend tortilla with sesame slaw, green onions, and spicy Boom Boom sauce; plant-based options available. Choose 3x grilled chicken, ribeye steak, or jumbo shrimp tacos in a corn-flour blend tortilla with sesame slaw, green onions, and spicy Boom Boom sauce; plant-based options available.
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I am not an unabashed fan, but I do like the smoky taste that comes from the restaurants’ specially designed wood-burning ovens. Best choices are the vegetarian, with a simple, straightforward appeal and lots of good, smoky mozzarella, and the two sausage, an appealing mix of trend and tradition. Arcadian blend salad topped with cucumber, cherry tomatoes, carrots, and grilled white meat chicken. Served with WaBa’s Sesame Dressing and wonton strips on the side.
Smith uses a wood-fired brick oven that he has had specially built for his restaurants, and the result is a light, crisp-crusted wonder that makes a perfect appetizer for four, or main course for two. The barbecued chicken pizza, made with free-range chicken, is a wonder here, as is the yielding four cheese. But I would have to opt for the wonderful vegetable pizza, a complex affair with eggplant, green pepper, red onion, tomato, caramelized garlic and fresh herbs. It’s one of the best pizzas on the planet, and it’s actually good for you. Everybody talks about the pizzaladiere Nicoise, for example, a resolutely French, cheeseless pizza with sweet onions and anchovies, but Vanaroff confides that it is really not a big seller.
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Most popular are the California, with fresh tomatoes, and, sigh, pepperoni. You can get many different styles here, from pizza al pesto, a green masterpiece, to Mexican pizza. My favorite is the one they call capricciosa. It’s a mountainous creation, with pesto, artichokes, ham, fresh tomato, olives and mozzarella cheese, and the best reason to try this eccentric chain.
If you want to be really confused, drive down any major thoroughfare in Orange County and count the pizza places. On Beach Boulevard alone, you’ll find more than 50. Pizza just tastes good, that’s all, and if you don’t believe me, ask any kid. Long before Alice Waters and Wolfgang Puck made pizza California chic, before confit of duck and goat cheese and smoked salmon crept into the equation, there was the pizza. Just what are the mystical properties that make this seemingly ordinary food a linchpin of late 20th-Century life?
A savory veggie and pork filling encased in a soft, yet crisp wheat dough. Large cheese pizza, pint wings, Quart french fries & 2 liter soda. The chorizo is crumbled and cooks up crispy, by the way, and, if you can stand the heat, jalapenos make a great addition to a pizza. Fullerton’s legendary “A and Vs” makes nearly everybody’s short list for Orange County pizza. The fact that the restaurant fills its 500 odd seats to capacity every Friday and Saturday night attests to that.
Romano Molfetta, an urbane man with a polished manner, greets all his guests with a killer smile. Eat his pizzas in the noisy main dining room, at marble-topped tables spaced too close for comfort, or downstairs, in a cozy, semiprivate room, used primarily for parties. I like the downstairs, where you can watch the pizzas being shoveled in and out of the restaurant’s yellow tile oven. Next we come to the class of pizzas best described as matzo thin, pizzas currently chic in trattorias from Milan to West Hollywood.
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