Santa
I am a big fan of Santa Barbara Pizza and Chicken here in Bakersfield. To me, they have the best pizza in town. Whether delivered or carryout, the bread is always fresh and soft. The crust is not overcooked. The pepperoni or sausage tastes fresh and also is not overcooked. The bottom of the pie is never burnt.
Their sauce has tanginess to it. It’s thick and not watery like Domino’s. They don’t overdo the baking like a lot of pizza joints. All around, the pizza just tastes fresh and spicy, not only right after baking but for several refrigerated days afterwards.
Unfortunately, both of Santa Barbara Pizza’s joints are in the hood: on the corner of Niles and Oswell and north of Roberts Lane on North Chester. I’ve only been to the location in Oildale to pick up an order. It is not very accommodating to those wishing to dine in. So, deliver and carryout is the way to go, but it is worth it.
Anybody that comes to my house for a visit and asks for a pizza delivery will get a chance to eat a Santa Barbara Pizza. Great stuff.
April 26th, 2006 at 1:02
No complaints there!
April 27th, 2006 at 7:09
Bring on the pizza!
April 27th, 2006 at 15:02
I live a spit from the one in Oildale..and I have never tried them..thanks for the 411 sweetie..I gotta give em a try
April 27th, 2006 at 16:05
It’s only opinion, but I think they have the greatest pizza around. Honestly. Even with their hoody locations.
June 22nd, 2006 at 12:27
[…] Later on, I ordered a pizza and called her over to give her a piece of cheese from a slice. She meekly scampered over to me with her eyes tucked in and took the offering. She acted kind of strange all afternoon, lying in strange spots of the house and thumping her tail whenever I passed. Eventually, she was back to her old self after I spent some time with her. […]
February 8th, 2007 at 21:49
[…] unopened and left over from Easter festivities. I opened it yesterday when I had me some Santa Barbara Pizza. I drank two gigantic cups of it with ice. It tasted so […]
April 21st, 2007 at 17:25
I am an ex-carrier for Santa Barbara Pizza. I Just wanting to add something here, as I see people read this. The folks that run the joint are really good people. The employees, mainly the higher-ups, or quasi-manigement are all straight forward, hard workers that like to stick to protocol. Which is a good thing, as for this you’ll rarely see a change in product quality, if ever.
Now, for the pizza. In my honest opinion, they make one excellent pizza/calzone. The dough/sauce/cheese is made or processed daily, the vegetables if I remember correctly are batch processed once a week, maybe twice depending on the business.
It may be a little pricey, but it’s well worth it. I would prefer no other pizza in Bakersfield over Santa Barbara’s.
Interesting fact I learned on the inside: They make about $17,000/yr on side orders of ranch dressing, after deducting the cost of production!
April 24th, 2007 at 8:00
If I remember correctly, a side of ranch dressing sells for about a buck. how many pizzas is SB selling a year?!