Berkeley Pizza Newcomer Earns Global Acclaim for Its Cheese Slice

Rose Pizzeria burst onto Berkeley’s pizza scene in 2021 and promptly stunned veterans by nabbing fourth place at the International Pizza Expo. Their secret weapon? An unconventional “upside down” cheese slice that beat out 75 competitors. Co-owner Alexis Rorabaugh’s creation earned instant recognition, landing Rose on the New York Times’ best pizzerias list. Their tiny six-pie wood-fired oven now draws massive crowds – though good luck getting through those lines. The story behind this meteoric rise gets even better.

Berkeley’s Rose Pizzeria rocketed from local favorite to global sensation after snagging a coveted spot on the New York Times’ best pizzerias list in 2024. Operating from a modest storefront at 1960 University Ave., this newcomer has turned heads with its distinctive thin-crust pizzas since opening in 2021.

A small Berkeley pizzeria’s meteoric rise from neighborhood gem to international acclaim shows the power of exceptional thin-crust pies.

But it’s their “upside down” cheese slice that really put them on the map. At the International Pizza Expo, Rose Pizzeria’s unconventional creation – featuring tomato sauce brazenly placed on top of the cheese – claimed fourth place globally. Not bad for a small Berkeley joint competing against 75 other pizza makers. Co-owner Alexis Rorabaugh achieved this feat with impressive preliminary scores in the early rounds.

The menu isn’t trying to be everything to everyone. Their pepperoni pizza with jalapeños is a crowd favorite, and they’ve stuck to their guns by focusing solely on pizza – no oysters or fancy distractions here. The pizzeria’s traditional wood-fired oven reaches temperatures of 900°F, allowing each pie to cook to perfection in just minutes. With an oven that only fits six pies at a time, they’re all about quality over quantity.

The New York Times recognition brought both glory and headaches. Suddenly, pizza enthusiasts from across the country were making pilgrimages to this tiny Berkeley spot. Managing the surge wasn’t easy – try serving hundreds of enthusiastic customers with a six-pie oven. The owners had to bring in reinforcements just to keep up.

Berkeley’s pizza scene isn’t a one-hit wonder, though. Down the street, Emilia’s Pizzeria, a one-man operation, has been quietly perfecting its artisanal pies for years. The two spots couldn’t be more different, but they’re both killing it in their own way. The owners are even planning to expand with Cafe Brusco opening nearby in January 2025.

Rose Pizzeria’s sudden fame forced some serious adjustments. They’ve had to pause new projects and focus on what they do best: cranking out exceptional pizzas for increasingly long lines of customers.

It’s a classic small-business-makes-it-big story, complete with growing pains and all. But they’re sticking to their guns, keeping quality high even as demand soars through the roof.