Sacramento’s Pizza Scene Just Got a Whole Lot More Exciting! But here's where it gets controversial: can a city known for its farm-to-fork movement truly embrace a pizza style as specific as Puglia? The Adamo family, beloved for their Midtown Sacramento staple, Adamo’s Restaurant, is betting on it with their newest venture, Dodici Pizzeria. Opening its doors on Tuesday at 12th and D streets, Dodici (Italian for '12') brings a unique twist to the city’s pizza landscape with its Puglia-style pies—thinner and flatter than Neapolitan, crafted with Type 1 flour alongside the classic 00. And this is the part most people miss: while Dodici offers fan favorites like Adamo’s Caesar salad, tiramisu, and cannoli, it boldly skips pasta entirely, focusing solely on perfecting its 13-inch, single-serving pizzas.
For years, John and Chiara Adamo have been asked, ‘Why don’t you make pizza?’ Now, they proudly answer, ‘We do.’ The father-daughter duo, who’ve made a name for themselves with creamy carbonara and hearty Bolognese at Adamo’s, are bringing the same commitment to simplicity and quality to Dodici. ‘It’s still about using local, simple ingredients to make good food,’ Chiara explains. ‘We’re not here to be pretentious—just to have a good time and do something nice.’
The Menu: A Blend of Tradition and Innovation
Dodici’s menu is a love letter to Italian flavors, with pies ranging from the classic Margherita ($15) to the adventurous Autunno ($23), featuring pumpkin spread, guanciale, porcini mushrooms, and rosemary. The Norvegese ($21), inspired by Wolfgang Puck’s famous smoked salmon pizza, and the Diavola ($17.50), with soppressata and San Marzano tomato sauce, offer bold, unexpected twists. For those craving something green, the Campagnola salad ($10) with shredded zucchini, pomegranate seeds, and mint is a refreshing choice.
Behind the Scenes: A Labor of Love and Patience
Dodici’s journey hasn’t been without its challenges. Limited kitchen space and staff at Adamo’s initially prevented the family from adding pizza to their repertoire. John Adamo purchased the 12th Street building seven years ago, planning to launch Dodici around 2020. But life had other plans: Chiara’s pregnancy with twins led them to rent the space to Chris Jarosz, founder of Anonimo Pizza. Tragically, Jarosz’s passing in 2023 left a void, and after several transitions, the Adamos finally stepped in to realize their vision.
What’s Next for Dodici?
With longtime employee Jackson Wells at the helm, trained by Italian consultant Joe Ciardiello on the Cuppone pizza oven, Dodici is poised to become a Sacramento favorite. Pizza-making classes are on the horizon, and while there’s no pasta on the menu, the Adamos are happy to recommend another spot in town. Canned Italian sodas are available now, with beer and wine coming soon.
Dodici Pizzeria
- Address: 400 12th St., Sacramento
- Phone: 916-754-2649
- Hours: 11 a.m.-2 p.m. and 5-9 p.m. Tuesday-Thursday and Sunday; 11 a.m.-2 p.m. and 5-10 p.m. Friday and Saturday; closed Monday
- Website: dodici-pizzeria.com
- Vegetarian/Vegan Options: Salads, desserts, and four pizzas
- Drinks: Canned Italian sodas (beer and wine coming soon)
- Reservations: Not accepted
Food for Thought: Is Puglia-style pizza the next big thing in Sacramento, or will it remain a niche favorite? And with no pasta on the menu, is Dodici truly an Italian restaurant, or something entirely its own? Let us know your thoughts in the comments—we’re eager to hear your take!
