Doppio Zero

Stopped in here to catch up with my friend Bryan and was eager to give this place a shot as I’ve walked by many times. Upon entering, noticed that it was pretty spacious inside and the interior was pretty comfortable. Didn’t take much for us to agree to order up a storm, so that’s what we did.
We decided to start off with the burrata and it was satisfying as it often is. I speak from experience, from months working as a garde manger, where I repeatedly stuffed extra pieces of burrata and other cheeses down the gauntlet when my chefs weren’t looking. Anyways, worked well as a starter with the delicious bread they give you.
Ordering one pie would’ve been a colossal joke, so we got two obviously. The namesake pie, Doppio Zero ($ 17), and also the marghertia ($ 12). The latter was good, but I prefer the version at Napoletana Pizzeria on El Camino. The former was excellent! Even more burrata and wonderful slices of prosciutto along with arugula, which played a perfectly contrasting role on the pie. The crust is a little puffier than I prefer, but there was good char at the bottom of the slices, which is essential.
The happy hour options look pretty solid here, so I’ll give that a shot the next time I have a 4−5pm lunch hour, which ironically happens quite often with my schedule.

I went to dinner with a friend last night at Dippio Zero in Mountain View.
Food: Mediocre
Service: Disinterested
I ordered the Fettuccine Wild Boar. My friend ordered the Margherita Red Pizza. Unlike the wonderfully prepared pappardelle con ragu di cinghiale from Auburn’s tre Pazzi Trattoria in which wild boar was slow braised in red wine and served with a seasonal mushroom ragu, Dippio Zero’s dish was insipid. Their dish was under seasoned with over cooked fettuccine. It was not piping hot. i I suspect that my dish was taken from a refrigerator and put into a microwave for 15 – 20 seconds. Few things are as bad as an over cooked pasta dish that is cool. I had to get the waiter’s attention to get parmigiana. When I asked for cheese, he brought a glass container of the type used to sprinkle bland cheese that resembles sawdust more than the king of cheeses. I expected to have the waiter grate from a wedge of parmigiana.
My friend’s pizza was not served hot, either. Hot mozzarella is mystical ingredient: stretchy, stringy pieces of culinary joy. Because the pizza was not hot, the cheese formed coagulated white islands in the red sauce. The pizza sauce and the sauce on my dish were under seasoned. The sauce was bland and simple. It did not resemble a wonderfully complex and deeply flavorful sauce that you might be served on a pizza in Naples. It tasted like someone opened a can of tomato sauce and spread it on the dough. The tomato sauce lacked cheese, garlic, anchovy paste, onion powder, oregano, marjoram, basil, cayenne pepper, red pepper flakes that had been slow cooked to create a restaurant worthy pizza sauce.
Both dishes lacked salt to bring out flavors. Good chefs taste their food as the ingredients come together to get just the right flavors. Salt and pepper could not compensate for the woeful deficiencies of these two dishes.
We had to ask for the dessert menu. My friend ordered chocolate gelato and I ordered tiramisu. He complained to me that the gelato tasted like it had been in the freezer too long. No spumoni! We should have walked across the street and had dessert at Gelato Classico Italian Ice Cream or Ristorante Don Giovanni. The tiramisu was the best thing that I tasted at Doppio Zero but hardly outstanding. I did not see or taste zabaglione an essential part of a true tiramisu.
I used the word disinterested to describe the service at Doppio Zero. Our waiter spent much of his time visiting with the cook. He had no interest in making sure that we had a wonderful meal. We had to ask for menus, drinks, etc. He never came and asked us how the meal was. Finally, we needed to ask for the bill. Our meal was memorable, just not in way that restaurant owners aim for.
Doppia Zero is Italian for double zero, a type of flour used to make pizza dough and pasta. I think that Doppio Zero is an appropriate name for this restaurant because I would rate it a double zero. I will not go back.

Cool environment, ok pizza.
When you enter Doppio Zero, you are treated to some very cool Italian décor of tasteful wallpaper, wooden backdrop, and a mix of modern and old aesthetics. That being said, the pizza I ordered was very unimpressive. I ordered the seafood pizza. What I expected was a classic pizza covered in muscle and clam meat, baby octopus, and shrimp. What I got was a thing of cooked pizza dough, thinly covered in tomato sauce, no cheese, and some scattered sea food. The clam and muscles were still shelled and the backing of the shells made them brittle and I had to pick shell off of my pizza on top of having to peel my clams and muscles and retop my own pizza. There was also only two octopi on my entire pizza and the entire pizza was dripping with seafood… juices. Maybe if the seafood was pealed and cooked first, then placed as toppings on a pizza like you would with anchovies, then the pizza would have been a more pleasurable experience.
I did go for one of the more bizarre pizzas, so maybe the other pies taste better. In any case, this pizza should be stricken from the menu as it can only lead to frustration.

Service was great! Went in during the weekend and staff was very attentive and accommodating.
Unfortunately the food was well below average. We ordered a few different pizzas, a few calzones, caprise salad, and their special fried pizza. The food *looked* so good, but everything was so soggy! The middle of the pizzas were soaking wet, when you picked up each slice all of your toppings slid right off.
The calzones were very thin and suffered from similar problems. Minimal filling and super wet. Caprise salad was good, but unfortunately that was the only highlight of the food.
Environment is really cool, outdoor seating is nice, and the staff was excellent, but at the end of the day there are simply better pizza places nearby.

First time here and we were more than pleased! The grilled octopus salad and linguini with blue crab and clams in white wine sauce was tasty while still light. We were also very happy with the friendly staff who gave us great service! Will definitely come back!

STOP AT THIS PLACE IF YOU WANT REAL PIZZA!
And I seriously mean it, I’m Italian and I travel frequently on business as my company is based in the Bay Area, you can only imagine how many «authentic Italian» places I’ve been to when I’m craving for a proper pizza.
Thankfully one of my friends recommended me this place, I even resisted myself in going there as I thought it to be an hopeless exercise, and let me tell you, I was dead wrong.
I’ve had one of the best pizza ever at Doppio Zero, one that easily bests any pizzeria in my hometown.
If you want to taste truly authentic, Napoli-​style pizza you should give Doppio Zero a try.
Make sure you try out their namesake Pizza, and add tomato sauce to it for maximum tasting pleasure.

This is one of my favorite places for pizza.
The diavola is my usual order when any pizza place has it on the menu. I like the spicy salami and basil combination.
My fave salad to get is the trecciolina. The lemon avocado vinaigrette is very balanced. Sometimes I worry about the lemon being too strong but not here.
Service is always very friendly but can be a bit slow. Also, when I came in several months ago and asked if the cheeses they used on their pizza were pasteurized the host looked at me like I was an idiot and said they were not and that most cheeses were not pasteurized. I’m not sure he knew what pasteurized meant but I avoided eating there anyway in case they made all of their cheeses in house and he meant that none of *their* cheeses were pasteurized. Several months later we were in need of a place to eat and a lot of places were closed on Castro except for Doppio Zero. The manager (I assume) reassured me the cheeses were pasteurized. While our server was nice, he tried to tell me that their Crispin cider did not contain alcohol after I asked for a mocktail from the bar. He pushed back when I said that the cider contained some alcohol which annoyed me. He then disappeared for a while because he was super busy with a very large table next to us.
Service is not usually that awkward so I’ll probably be back. The pizzas make up for the misinformed staff but if you have any dietary restrictions this may not be the place to go.

Hi remember when this place used to be called Pasta Q. Ever since the name change and the rebranding, the food and service hasn’t changed at all (I mean that in a good way).
The food has always been amazing as I’ve always enjoyed their Caesar Salad with salmon. I’ve also really enjoyed their pasta and chicken. However I’ve never tried their ribeye so it’s on my must try list.
Most importantly of all they have the best cannolis in the Bay Area. Sometimes I’ll just order the cannolis just stay home and enjoy it with a few friends. It’s rare for a restaurant to make cannolis that has the right balance of sweetness and just perfect texture of crunchiness.
Meanwhile the only thing that has changed is the decorations which gives it a more rustic aroma.
Overall I have to say is keep up the good work to the staff.

We stopped here because Orenchi had a line out the door at 11am, but I’m glad it worked out that way. I’ll sum it up below:
* Nice décor. Love the firewood and the huge, round chandeliers.
* Very friendly and attentive service, and they were nice to my 5 year old daughter. They made her a cute Mickey-​shaped pizza.
* They let me customize a Margherita — they added goat cheese and then put aged prosciutto and arugula on top after it came out of the oven.
* My husband had the white pizza with speck and said it was second only to 2 Amy’s in DC. So, second best pizza he’s ever had, period.
* No wait at all for lunch on a Saturday.
Personally, I prefer the thinner, crisper crust at Pizza Antica. But this was on par with them overall.
Highly recommended! Pleasantly surprised. We will return!

A masterpiece could be made in the art of pizza piggin’, and that drawing could be made correspondingly at «Doppio Zero.» Since moving up to the Bay Area, I’ve sought hard to find artisan Neapolitan pizza that rivals with the best of Los Angeles. It took me half a year, but here on Castro Street in Mountain View I have found it. In recent times I’ve been gypped by other artisan pizza cafes that were mere impostors.
«Doppio» first of all has tomato sauce that has me quoting Fellini of Italy. «Food is everywhere, but so is poetry. What we lack are the poets.» I believe there are real poets in the kitchen on this occasion. I had the one pie that had spicy sausage, basil and arugula that was lyrical. I had another that featured leeks, eggplant and chilies with a magical full-​body-​is-​humming Nina Rota effect (Nina composed the score for «The Godfather» and «La Dolce Vita»).
You just don’t eat here. You eat and thrust, chew and lip-​smack, head-​swing, eyelash bash, shimmy and convulse while you eat.
I guess, depending on who you are, you could say this is some kind of out-​of-​body experience. They say the human body has a matured equilibrium at a certain age that suppresses animalistic movement within you. Well, I say one pizza at «Doppio» has you returning to your basest self and unfurling all primal urges. By the way, it’s a very sophisticated setting despite it being family-​friendly, with a posh, upper crust sensibility. Oh my God, did I just use the word crust?
I nearly forgot. Their crust is, like, to die for. It’s so doughy, yet matured and refined and the mouth just smooches it while it’s eating it. It’s kind of crazy how good it is. I also nearly forgot to mention the stellar assists of the hip-​relaxer Allagash White, the nom-​nom Calzone, the basic nom-​nom Spaghetti dish, and the nom-​nom let it pop my honey’s pom-pom’s Limoncello dessert which is lemon, sweets and gelato in a champagne glass. I effin’ gave my waiter homie a high-​five after he dropped that off at the table, I be like that’s what I’m talkin’ about! Surprise me, you great handsome man who should have been in this life my big brother to tell me all that I’ve been missing out in the world
Truth in criticism: I didn’t actually give him a high-​five, but he gave a high-​five to my son. My toddler liked the serving bread, the messy marinara spaghetti (how could he not get it on his face?), the pizza crust, and the Limoncello. We can’t have just one bite of that, can we?
I undersell some of my reviews because I like presenting this tough shell Unilocal exterior to the world. I be like a hard-​to-​please badass who gives out 5-​stars once in a blue moon. But this time, yes, I have the right to say I was ecstatic.
#classiceats

Booked a table for 13 here via OpenTable for a work team dinner and was not disappointed by the food or service at Doppio Zero.
Our server never let our wine or water glasses stay empty and handled all of our orders flawlessly. The food it on point — homemade mozzarella on personal-​sized pizzas was perfect for my hungry team. We also got the truffle fries, croquettes, calamari, burrata and brussels sprouts for appetizers (all delish). This place is great for groups, families or dates — must try pizza in Mountain View.

For REAL pizza in Mountain View, the way pizza should be, definitely come here.
The hospitality is Italian and on point, the mozzarella is homemade, and the ambience finds its way to be both nice and casual.
We got a margherita pizza to go and thoroughly enjoyed every saucy bite. 4 stars because it was slightly salty but otherwise delicious.

The service from our female server was impeccable at this restaurant.
The Neapolitan meatballs are wonderfully balanced spheres of ground meat and breading… the spicy red sauce it comes with is perfect for dipping bread.
The smoky grilled baby octopi salad can be an entrée unto itself, the octopi tendrils are well cooked, chewy but not rubbery. Yum.
Margherita pizza showcases the fresh mozzarella and hand knead dough.
Don’t forget to chase your dinner with a dulce de leche like square of Tiramisu (A $ 8 Well Spent badge will be added to your Dining experience)!
(This entry was written by my husband)

It’s so loud my wife and I can’t even have a conversation for the entirity of dinner. I don’t know if that’s the whole idea of an Italian place, loud, but yea.
Food was good, my ravioli portion was small, bread was paired wonderfully with the vinegar and balsamiq.
Maybe we will come back during the early evening.

I don’t know why this place has such great reviews… even my husband likes it a lot and he’s hard to please!
Every time we come here, our pizzas always end up being VERY soggy and inedible, so I don’t really know what’s so amazing about them… but according to my husband, they always turn out fine when he’s there with other people — must be me, then?!
I’ve been here when it’s super packed — got on the waiting list but a party after us was seated first because they spoke Italian and really connected with the guy at the counter (he looked/​sounded like he was either the manager or the owner?)…not cool!
I’ve been here when it’s not busy at all — got seated right away but service was still slow and took forever to get our drinks/​order in… why?!
I think this place and I are just not meant to be even though I’ve given it plenty of chances to change my mind.

Great selection of small plates, entrees and pizzas. It’s always fun trying out a place for the first time with a group of friends, so we have the opportunity to try more dishes.
With this visit to Doppio Zero, we shared 2 small plates, ordered 3 pizzas, a pasta and risotto among five people.
*Polpo (Grilled Baby Octopus)
*Polpettine (Neopolitan style Meatballs)
*Spaghetti Bottarga
*Special Crab Risotto
*Jalapeño pizza
*Doppio Zero pizza
*Salsiccia pizza
The two small plates and Doppio Zero pizza were by far my favorites.
If you’ve never had a Neopolitan style pizza, then you need to like thin crust with soft centers. It can be a little messy to eat the first third of the slice, but it’s still delicious, nonetheless.
Oh, and I have to mention that the cocktail menu is pretty good too. It was a pretty cold night, when I went and I didn’t really feel like a drink filled with ice, but I tried the Doppio Zero cocktail and it was right up my alley. Vodka, elderflower, lemon juice… tasty, but not sweet or fruity.
I suppose there’s a reason why the hits of the night were signature named items!

I had high expectations for the pizza at Doppio Zero, but left disappointed after having dinner here a few months ago. We came in on a Saturday night around 7:30pm, and it was pretty busy at the time, but we were able to grab one of the last tables. We tried:
–Jalapeño (Tomato Sauce, Homemade Mozzarella, Guanciale, Spicy Sausage, Leeks, Basil, Jalapeño, $ 19,
): Just ok– the tomato sauce was too sour for my liking, and the combination of ingredients didn’t work that well. I didn’t like how the middle of the pizza was soggy and drooped down when I lifted up my slice. The crust also wasn’t as chewy as I prefer.
–Truffle French Fries ($ 7,
): Yum– I liked these thin fries, and the subtle truffle flavor. They were nice and crispy, and seasoned perfectly– highly recommended!
Since we only tried one pizza, it probably wasn’t the best representation of what Doppio Zero has to offer, so I’ll have to come back and try some of their other pizzas. The burrata also looked really good, so will have to make sure to check that out as well. Service was efficient and solid. Parking can be tough during the weekend dinner rush, but there are parking lots nearby as well as some street parking.

I’ve been here before when the entire restaurant was commissioned for a Chase event and was thoroughly impressed by the ambiance, the food, and the service.
Fast forward a couple of months, a Saturday night with another couple. We checked in with the manager, who was as charming as we remembered him from the private event. We waited at the bar for our companions and enjoyed well-​crafted cocktails from the friendly bartender.
We were seated outside on a four-​top that was actually the size of a two-​top (we were amply warned of the «tight seating,» so we got a little cozy with our dining companions and strategically played Tetris with our dishes).
The food was very tasty and we left happy campers. The dishes we enjoyed:
Burrata (served with bell peppers, sun dried tomato)
Polpo (grilled baby octopus)
Fettucine wild boar
La Paesana (pizza with tomato, roasted eggplant, burrata cheese, basil, Italian chilies)
Jalapeño (pizza tomato sauce, homemade mozzarella, pork cheeks, spicy sausage, leeks, basil, jalapeño)
Dessert was delicious, we had a lemon cake and a hazelnut concoction, both well made and not overly sweet. Our beers/​cocktails were enjoyable as well, and they have Peroni on tap (how often do you find that!?).
The only (minor) complaint I would have is the service– our table concurred that it was a bit brusque (both the busser and our actual server). I was surprised at how one of the guys would abruptly reach into a companion’s personal space to set plates/​serve bread/​pour olive oil/​etc– it was quite disconcerting and a simple «excuse me» would have sufficed to prep the person of said intrusions.
Our server looked distracted and impatient for most of the meal, warming up towards the end. I’ll chalk it up to how busy it was that night, these guys must have been stressed. But good to note nonetheless.

This place has really authentic wood fire pizza that reminds me of Naples, Italy!
Their meatballs are so tender and delicious. The sauce was so flavorful, so make sure to dip some bread in the leftover sauce.
The pizzas are amazing! My favorite was the Margherita. The Diavola was pretty good, too. I loved the soft chewy crust.
Overall, service was wonderful here. The staff was really friendly and welcoming. I’d highly recommend this place. Note: this place is very close to Evelyn street, and there is a free parking structure behind them.

I’m vegan and I ordered the Pizza Marinara.
My first thought was, wow, this pizza tastes authentic!
It has very simple ingredients: wheat crust, tomato sauce, garlic and basil. Yet it is SO delicious, and the flavors are very strong (especially the basil and garlic).
I enjoy the lightness of the pizza too. I wonder if pizza in Italy is like this.
I also love the complimentary bread and olive oil of course.
The only reason I’m not giving Doppio Zero a higher rating is because the food is not spicy enough for my taste buds.
I’ll probably change up my order the next time I come here :).