Regents Pizzeria has gotten a serious facelift – and we have to say, we are thoroughly impressed. The new-and-improved space looks and feels sleekly modern, efficient, and casually comfortable. With 25 different pizzas to choose from (both Chicago and New York styles), some of the hottest wings in the county, 30 in-house taps that will be drafting the best San Diego craft beers (including two nitro and two cask handles), and pastas, salads, and sinfully delicious appetizers, it’s no wonder that the updated Regents Pizzeria is one of San Diego’s favorite places to grab a slice and a beer with friends. We got a taste of just how incredible their dishes are at an exclusive tasting a few days ago.
For the Love of Pizza
Their New York dough is a time-tested classic; they use only King Kaiser high-protein flour, fresh cake yeast, kosher salt, and olive oil. It’s a simple recipe that, once mixed, forms into balls and becomes the foundation for their tasty thin crust pizzas. When the dough’s ready, they toss it by hand – which not only looks awesome, but also contributes to the overall flexibility (and deliciousness) of the super thin crust.
The Chicago style stuffed-crust dough at Regents Pizzeria is an entirely different story: the flour is different, and there’s butter, more olive oil, and it involves a unique mixing process. It’s a bit more complicated than the New York dough, but the result is a rich, delicate crust that bakes to a perfect golden-brown. Their sauce (made fresh every day) is created with premium Escalon tomatoes that are canned within four hours of picking and freshly chopped herbs, tomato juice, and Parmesan cheese. It takes the crew about half an hour to pick and chop the herbs for every batch of sauce.
As far as cooking the pizza goes, their style is a bit unique – they’ve imported a special stone-deck oven that was handcrafted in Silea, Italy, which is in the state of Treviso. Treviso is known for its premium white wines and delicious food, and they also happen to make some of the best pizza ovens in the world. Using the right oven is the only way to get a perfectly crisped crust, so it’s safe to say they’ve mastered the art; they’ve even given their specialty oven a name: Dante, suggesting a fiery pizza-cooking inferno reminiscent of its epic Italian namesake.
We had the chance to taste the bacon plate appetizer, which is essentially extra-thick strips of bacon prepared with a special rub alongside tasty shishito peppers; specialty Habanero wings, which are perfect for wing-lovers who don’t want the spice; rigatoni chicken pesto; hot sopressata pizza; the White pizza (which is a bed of spinach underneath layers of ricotta and mozzarella cheese); and last but not least, the Meat Lovers Chicago-style pizza – a hearty slice layered with tons of cheese, pepperoni, sausage, and meatballs.
Did you know they boast some of the hottest, spiciest wings around? The intensity goes from tame, to Habanero, to Ghost, to finally, the famous Scorpion Wings – a whopping 2,000,000 Scoville Units of heat! You actually need to sign a waiver to enjoy these guys, and Regents is the only place in San Diego that offers this kind of awesome craziness!
Regents Pizzeria is still located in the same shopping center, but they moved to a different suite when they renovated. Find them at 4150 Regents Park Row, Suite 100 from 11am to 12am every day or visit regentspizza.com to check out their complete menu.
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