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GIOIA/joy-a/Italian noun 1. a feeling of great pleasure and happiness.GIOIA is a New York Style Pizzeria with seasonal ingredients. We are an honest to goodness neighborhood restaurant. Our menu offers seasonal New York Style pizzas, house-made beef & pork meatballs, amazing chicken parm and meatball parm sandwiches, house-made chicken wings, salads, soft drinks and don’t forget our house-made cannoli for dessert!All made with the best of Californian ingredients. We don’t eat pizzas with a fork & knife. New Yorkers consider that uncivilized.We serve simple RUSTIC food with big flavors. We like that kind of honest food. We think it’s the kind of food you like!
This spot serves up NY-style slices & tops them with innovative, Californian-style toppings.
Hours
| Friday | 11 AM–8 PM |
| Saturday | 11 AM–8 PM |
| Sunday | 11 AM–7 PM |
| Monday | 11 AM–8 PM |
| Tuesday | 11 AM–8 PM |
| Wednesday | 11 AM–8 PM |
| Thursday | 11 AM–8 PM |
Address and Contact Information
Address: 1586 Hopkins St, Berkeley, CA 94707
Phone: (510) 674-0412
Website: https://www.gioiapizzeria.com/berkeley
Menu Photos
Order and Reservations
Order: Order online
Photo Gallery
Related Web Results
Berkeley – GIOIA Pizzeria – Restaurant in CA
GIOIA Berkeley has grown up with the kids of Hopkins Street. Just as they grow and change, as does the shop. A menu change here, a facelift there; but some …
Home – GIOIA Pizzeria – Restaurant in CA
Gioia is a New York Style Pizzeria with seasonal ingredients. We are an honest to goodness neighborhood restaurant. Our menu offers seasonal New York Style …
Gioia Pizzeria-Berkeley – Berkeley, CA – 1586 Hopkins Street …
Partnered with Slice since 2018, this restaurant has been a staple of the community for years. Try the food and see why they’ve remained popular with locals.
Reviews
G Lee
I’m rating Gioia five stars on the pizza. I love it. Love it. And I love the style which is the New York style way. You order your slices which are pre made pies. Then they heat them in the oven which makes them hot and crispy. Several topping choices to choose. No indoor seating. Other than a bench there’s really no outdoor seating either. But the pizza is so good. And it’s nice, shady outside. Decent amount of street parking.
… moreAmber Lee
Tucked into the side of your average street in Berkeley is the best pizza we’ve had in the Bay Area. GIOIA is serving up some VERY good pizza out of what feels like a hole in the wall. Beware that parking may be hard to find as it’s right off the street although there is a lot just down the road. The inside is very bare bones, which in this case is a good sign. The smell of the oven and dough just hits you once you step in and it’s fantastic. Ordering was quick and easy and the slices are priced a bit high but for the quality of pizza we’d say it was worth it. We got some classic slices and also their fungi slice. From ordering to eating it took about 5-10 minutes despite a few people ahead of us so it was relatively quick.
And now time to try it… man was it good. It’s clearly a good representation of NY style. The crust is firm and crunchy but the pizza has a nice flop to it. The cheese is tasty with a good sauce under it too. The fungi also popped with flavor from the mushrooms, parsley, and olive oil; just a great series of slices. The best place to eat it is probably the bench seating they have outside but it may be full as a heads up. As far as we see it, GIOIA is a must stop in Berkeley. It came very highly recommended and was devoured in less than 5 minutes. We almost wish we didn’t have plans to eat later that day because we could’ve eaten 2 more slices each then and there. This is as close to true NYC style pizza as you can get outside of NYC.
… moreAnd now time to try it… man was it good. It’s clearly a good representation of NY style. The crust is firm and crunchy but the pizza has a nice flop to it. The cheese is tasty with a good sauce under it too. The fungi also popped with flavor from the mushrooms, parsley, and olive oil; just a great series of slices. The best place to eat it is probably the bench seating they have outside but it may be full as a heads up. As far as we see it, GIOIA is a must stop in Berkeley. It came very highly recommended and was devoured in less than 5 minutes. We almost wish we didn’t have plans to eat later that day because we could’ve eaten 2 more slices each then and there. This is as close to true NYC style pizza as you can get outside of NYC.
Peyton Harris
There is the original location in Berkeley and then another location in Hayes Valley in San Francisco. We passed it all the time so we thought we would come in and try it. They are crust is incredible! Nine out of 10 in that category. They have a very interesting sauce, it’s almost on the edge of a pasta sauce, but not quite. I think honestly if they slightly changed up their sauce, the pizza would be better. If you like cheese on your pizza, this is the place to go because they’re pretty heavy handed on the cheese. Overall, we liked it and we would try different slices, but it is not our absolute favorite pizza in the bay area. We tried the margarita, so we haven’t tried all of the different slices and flavors that they offer. So we’ll have to go back and see how the others compare. Thus far, we would give it a solid 7/10.
… morethefoodhigh with Maria
This spot has been saved on my bookmarks for a while. Luckily I had a training nearby and had a chance to try it.
The space is small with some seating right in front of this business. The lines can rack up during lunch so far ready. They’re fairly quick with the order. A co-worker in front of me recommended their avacado salad and Julian pizza. Both were delicious! The total came out to -$23 plus tip, which seems to be an average for lunch these days.
The pizza had a perfectly cooked thin crust. The dough was so sparkly doughy and stretchy with the right amount of firmness on the bottom of the crust. The toppings (kale, sausage, mozerlla cheese, garlic..)Jwent well together too with a fair amount dispersed on the slice.
The salad was filling. I probably didn’t need to get the pizza. It was well balanced with farro, avacado, golden raisins, and almond. The vinaigrette was also a nice balance (you don’t need much).
Go check them out!
“High on Food. High on Life.”- thefoodhigh
IG/Tiktok: @thefoodhigh
… moreThe space is small with some seating right in front of this business. The lines can rack up during lunch so far ready. They’re fairly quick with the order. A co-worker in front of me recommended their avacado salad and Julian pizza. Both were delicious! The total came out to -$23 plus tip, which seems to be an average for lunch these days.
The pizza had a perfectly cooked thin crust. The dough was so sparkly doughy and stretchy with the right amount of firmness on the bottom of the crust. The toppings (kale, sausage, mozerlla cheese, garlic..)Jwent well together too with a fair amount dispersed on the slice.
The salad was filling. I probably didn’t need to get the pizza. It was well balanced with farro, avacado, golden raisins, and almond. The vinaigrette was also a nice balance (you don’t need much).
Go check them out!
“High on Food. High on Life.”- thefoodhigh
IG/Tiktok: @thefoodhigh
Todra Payne
I’m from NYC and I pretty much hate pizza from most other places. This pizza is wonderful. The crust is the best I’ve had outside of the West Village. I love that they serve individual slices and they’re reasonably priced. Get there early if you want choices in pizza types.
… moreKabir Fernandez
This is a margherita pizza? With unmelted cubes of cheese (maybe mozzarella?) and garlic marinara sauce. The only explanation from the shop keeper after I opened the cold box and showed him was “we ran out of basil,” as he walked away to continue chatting with co-worker. Not recommended. Unacceptable business transaction. Not worth the $45 we paid. Not worth $1. Is this a day old plain cheese pizza with some random cubed cheese added on top and marinara garlic dipping sauce poured on?
… moreAti
. I visited Gioia Pizza in Berkeley based on a friend’s recommendation, and it did not disappoint! Their pizza was absolutely delicious with fresh ingredients and a perfect crust. Love the fungi pizza a lot.
The customer service was warm and friendly, making the experience even better. If you’re looking for tasty pizza and a welcoming atmosphere, Gioia Pizza is definitely worth a visit!
… moreThe customer service was warm and friendly, making the experience even better. If you’re looking for tasty pizza and a welcoming atmosphere, Gioia Pizza is definitely worth a visit!
James Parrish
Gioia is low-key that spot if you’re craving East Coast vibes with West Coast energy. The crust? Straight-up feral—in the best way. It’s light, just thick enough to keep the slice from folding like a lawn chair, and hits you with this tangy, long-fermented sourness that makes your brain go “skrrt.” The amount of char they’re getting from a gas-fired brick oven is actually bananas. It’s not soft or doughy—it’s crisp, crunchy, and totally serving.
Flavor-wise, it’s giving New York slice science: crust, sauce, cheese all in balance. But the toppings? That’s where Gioia flexes hard. There’s a roasted mushroom slice that tastes like a Druid made it. Asparagus with almond pesto, ricotta, and mint that’s full goblin-core. You’ll also catch kale with sausage, pickled jalapeño with red onion, and that fire Ezzo pepperoni that crisps up like tiny grease chalices of joy. It’s bougie but in a “yes chef” way.
Slice size? More California chill than New York challenge. You’ll probably crush four and still be thinking about grabbing a fifth. For comparison, two slices at Arinell’s or Arthur Mac’s is a full meal on a budget—this place is more “treat yourself” energy. Definitely more coins per slice, but the quality’s no cap.
Now the vibes? Gioia keeps it moving. The staff’s got that “be ready or be gone” energy. Not rude, just quick with it—like, don’t be the NPC holding up the line. No tables, no seating, just pure grab-n-ghost action. Honestly, it adds to the lore. You’re not here to vibe, you’re here to eat and dip.
TL;DR: The crust slaps, the toppings go hard, the staff is on turbo mode, and the whole thing feels like a speedrun of pizza greatness. Gioia’s is (at least in North Berkeley) HIM.
… moreFlavor-wise, it’s giving New York slice science: crust, sauce, cheese all in balance. But the toppings? That’s where Gioia flexes hard. There’s a roasted mushroom slice that tastes like a Druid made it. Asparagus with almond pesto, ricotta, and mint that’s full goblin-core. You’ll also catch kale with sausage, pickled jalapeño with red onion, and that fire Ezzo pepperoni that crisps up like tiny grease chalices of joy. It’s bougie but in a “yes chef” way.
Slice size? More California chill than New York challenge. You’ll probably crush four and still be thinking about grabbing a fifth. For comparison, two slices at Arinell’s or Arthur Mac’s is a full meal on a budget—this place is more “treat yourself” energy. Definitely more coins per slice, but the quality’s no cap.
Now the vibes? Gioia keeps it moving. The staff’s got that “be ready or be gone” energy. Not rude, just quick with it—like, don’t be the NPC holding up the line. No tables, no seating, just pure grab-n-ghost action. Honestly, it adds to the lore. You’re not here to vibe, you’re here to eat and dip.
TL;DR: The crust slaps, the toppings go hard, the staff is on turbo mode, and the whole thing feels like a speedrun of pizza greatness. Gioia’s is (at least in North Berkeley) HIM.
John Polagruto
If anyone is giving this place less than 5 stars – for California? – then they need to sit on their hands.
Is Gioia better than some NY, Boston, or Hartford pizza joints?
No.
But, for the west coast our pizza slices were awesome. The sauce was thick but not too sweet, they didn’t overload the cheese, and yes – you could taste the salt that needed to be there. For the most part, our crusts were just right.
We were VERY happy we serendipitously stopped to have some pie!!!
… moreIs Gioia better than some NY, Boston, or Hartford pizza joints?
No.
But, for the west coast our pizza slices were awesome. The sauce was thick but not too sweet, they didn’t overload the cheese, and yes – you could taste the salt that needed to be there. For the most part, our crusts were just right.
We were VERY happy we serendipitously stopped to have some pie!!!
JEONGBUM SEO
The perfect harmony of chewy dough and flavorful toppings! But tomato paste was so lumpy, kind of overpowering! Hope things will be better the next time.
… more