Patxi's Pizza

Service can make or break an experience. Gabe our server was exceptional!! Everything we ordered was delicious. 10in pizza's have 6 slices. Neapolitan Margherita, Neapolitan Tre Porcellini (salami, sausage, pepperoni), and Deep Favorite Pizza (pepperoni mushroom black olive) were so amazing! The sauce is what makes it, I don't like sweet sauce and theirs isn't. I highly recommend going. We will definitely be going back!

For this kind of pie, their isn't a whole lot of options in the SFValley. We had place that a perfect pizza pie right up until they changed owners... the new guys couldn't reproduce the Klymaxx pizza. White or Red with half Roma tomatoes and clumps of sausage. Thick crunchy chewy crust. Like I said perfection. So I went to Patxis to see how close I could get to the Klymaxx pizza using their process of making pizzas. Turns out not really close. A good tasty 🍕 pie but not what I was looking for. Still worth going back. I think next time I will try their signature 🍕 pies.

My one harsh critique would be their Buffalo wings. They came out pale, spongy and hairy. Yes hairy... because they bake their wings the hairy gristle remained on the pieces where if they were deep fried wouldn't be an issue. Please find an alternate cooking method.

Consider this an incomplete observation of this place. We also ordered the garlic bread appetizer... sooo good with the marinara dipping sauce. The service was excellent. Nice location in the Porter Ranch Vineyards.

The Santa Clarita Valley is mostly a wasteland when it comes to really good NYC or Chicago style pizzas. There are plenty of options for “pizza”, and a lot of it is “not bad” as is the general standard for pizza, but a truly thin crispy NY cheese slice, or a Chicago style buttery crust deep dish just can’t be found. Now thanks to one of the food delivery services we can at least get good Chicago Pizza delivered up here thanks to Porter Ranch’s new Patxi’s pizza. (A new location of a San Francisco area shop.)

I now many draw lines in the pizza sand when it comes to their preferences. Some will say Chicago pizza isn’t pizza. Others will get specific about how adding particular ingredients (like pineapple) delegitimizes the entire pizza experience.) I’m a bit more liberal in my view of what I’ll call pizza and reserve my judgment on whether it’s actually good or not instead of whether I’m willing to use the word Pizza.

I’ve had Chicago pizza, good and mediocre, in Chicago, as well as a couple other places in L.A. Patxi’s does it pretty darned good. The crust is close to the buttery type crusts one is required to have if offering a Chicago-style pizza. (Though not quite is biscuit/cornmeal texture as I would have preferred. The pizza is made right with the cheese on the bottom and a generous amount of hearty tasting sauce on top; And even delivered all the way to Newhall it was hot and crispy and a pleasure to eat. (I had just the cheese Chicago. It holds up with what I’ve had in Chicago and if the crust was just a little closer in texture it would have been perfect.

I’m excited to try their thin crusts, though the pics have those looking a little closer to standard restaurant pizza than the NYC slice I’ve been fantasizing about.

They also offer a vegan version with whole wheat crust and Daiya vegan cheese. (Honestly, we haven’t had any vegan cheese we’ve really loved so not sure we would get this but it’s nice that they offered it.

They also also offer a gluten-free crust which would have been perfect for my gluten-free crust though, sadly, they were out of it when we ordered so we didn’t get to try it.

We’ll definitely order the Chicago pizza again and I’m looking forward to trying the Neapolitan style as well.

I heard the pizza spot at the new Vineyards was pretty good, so I checked out Patxi's and the deep dish pizza did not disappoint. The vibe of the place both inside and outside is super chill and comfortable. My ONLY complaint was the wait time. It did take a while to be seated despite the restaurant not looking full at all and our food took a while to arrive. Besides that, it was a great experience and I think we may have caught them on a lunch break because by the time we left they had alot more staff. ANYWAYS... enough of that, back to the pizza. Listen, the pizza was REALLY good. Really. Really. Good. Fresh tasting ingredients prepared very well. The kind of slice that makes you immediately get over the wait time. Not too many deep dish pizza options in the valley so Patxi's is a great addition to the area.

Wonderful staff, exceptionally warm & friendly.

Their meatball appetizer was soft, juicy, fresh and herby and just delicious (they come in a bread bowl!!)

Pizza is probably my personal favorite deep dish style pizza - healthy amount of sauce that doesn't drown the fillings and the cheese was nice and gooey (they're definitely closer than Hollywood Pie, and the parking is 1000% nicer)

Wings were okay, i definitely prefer extra crispy wings and these were not close, tasty buffalo sauce though.

i tried a sangria on a whim and it was so tasty i ordered another. i do have to note that i am 100% not a wine person, lol