State Flour Pizza Company

Perfect woodfired pizza with upgraded gourmet toppings, offering half&half pizzas. Clean white simple decor with warm white lamp lighting, a streamlined vintage feel? Love the State 'Flour' name with California poppy logo, our state flower ... representing us well here DESSERT: So excited to see they had a vanilla PANNA COTTA, with honey & fresh strawberries atop served in a small yogurt-sized glass cup. It was a little softly set but felt chilled still. We should've ordered a whole one each, next time! PIZZA: The crust was good & narrow, blistered some, firm enough on bottom not soaked thru nor soggy. No thick square pizzas on menu, we wanted a thinner variety. They offer a thin medium round single pie with 6 slices; we both ate 2 slices each & shared a salad & dessert. We loved trying these 2 specialty-topping combos on a single pie as a half & half, kindly suggested by our server (thanks!): - HALF "OLLiE" PIZZA (caramelized leeks, crimini mushrooms, nut free pesto, sausage, garlic confit, mozzarella, grana padano (a white pizza $24, lots of tiny chopped toppings, more filling than the LoLo below, loved both) and the 2nd half... - HALF the "LO LO" PIZZA (Pineapple, Hot Sopressata, Goat horn Peppers, Tomato Sauce, Fontina, Mozzarella, Grana Padano, fresh Basil (a red pizza, loved this sweet-hot elevated Hawaiian $24) We'd get the same half&half again, or may bring home a 2nd pizza, we ate 2 slices each SALAD: Endive Apple $13 with 3 huge thin-crisp prosciutto slices: Endive, little gems, pink lady apples, crispy prosciutto, blue cheese cheese, pistachios, shallots, Tarragon vinaigrette. The house salad sounded unique & delicious too. . APPETIZER: Will try the BAKED RIGATONI & RICOTTA BOLOGNESE app next time. EXPERIENCE: It was 50° on a Wednesday January eve after 5p, so we sat upstairs where it was warmer & inviting on the loft overlooking the downstairs dining area & passersby outside on busy College Ave. It wasn't busy as far as picking a table, & the service was great upstairs on this quiet evening. There's a water station upstairs be our attentive server brought us waters without asking in nice mason jar style type-handled cups. Not a tv place, didn't expect any. There were people picking up takehome orders, and a quiet bday gathering upstairs, a good area for private parties or a weekend gathering. Must return to have this pizza again :-)

- Sara F. S. -

A Hidden Gem for Pizza Purists This isn’t your classic pizzeria—it’s better. Think: thin, crisp crusts, pitch-perfect ratios, and inventive, unfussy flavor combinations that reveal serious culinary intention. Every pie feels like the result of thoughtful experimentation, not trend-chasing or nostalgia. If you’ve already made the rounds—Da Laura, Rose, Cheeseboard, Jupiter, Zachary’s, Summer Kitchen, even Nabloom’s—and still crave something new, this place will reset your expectations. It’s pizza stripped to essentials, elevated by quiet mastery. No hype, no scene—just pizza that earns it. You’ll thank me.

- Barry Hashimoto -

Absolutely delicious! Quality all around. The dough/crust was divine and the toppings perfectly balanced. The sauce had a bit too much sugar added and could use a little work, but otherwise no complaints. I got a Darcy pie and gradually ate the entire pizza throughout the afternoon because it was so good.

- Eric J Hepler -

From new jersey... this place is the best I've had in california and I've searched for about 15 years. I'd say its up there with east coast artisan. Eat it fast before it cools down. One piece at a tome so its hot.

- Alex Bradeis -

Every time I dine at State Flour I know I’ll have the most perfect salad with vinaigrette and chicories, my favorite pizza, a choice of lovey beverages, and the best service from friendly staff who make me feel like a guest of honor. This place should be on every best of list. The menu includes classics and creative twists, celebrates outstanding ingredients, and has something for everyone. The vegan and gluten free options are among the best I’ve had anywhere, and offered with the same care and quality as the rest. Charm, flavor, warmth, consistently outstanding pizza - everything I want in a restaurant!

- Meghan Weir -

I don't know where to start, I really like this place. The pizza dough/crust is crisp and airy and easy to digest and delicious and perfect. I like to get the house salad there. It's a delicious vinaigrette and the bolognese is excellent too. Really good cooking. Really good little spot, I highly recommend it.

- Jim Neal -

State flour is a must if you’re in the Berkeley area! It’s up there with some of the best in terms of quality and balance of flavors. A delicious and well-seasoned crust, perfectly portioned toppings, and also great service! It can get very crowded so it was just loud and hard to hear but atmosphere aside, the pizza and service is top tier. I could see myself ordering this to go and it being a great time. I’ll for sure be back!

- Heather Zulim -

I got a burrata pizza with their house made sausage. Very well made and delicious. I just wish the cheese was cut thinners it was not cold in the middle. The sausage was excellent! The dough seemed to be missing flavor, perhaps because of the oven used or the length of fermentation. The wine was very good. The waitress serving me today was wonderful and kudos for her efforts with two stories to move up and down and her effervescent personality and efficiency.

- Anthony Marzo -