Slice House by Tony Gemignani

06/02/2026

Every ingredient has a job to do, and we choose ours with intention, from Tony Gemignani's Type 00 Artisan Flour Blend milled from select wheat varieties, to sweet San Marzano and Stanislaus Food Products tomatoes, Grande Cheese Company Mozzarella made with high-quality milk, creamy Gorgonzola Dolce, sun-dried Calabrese peppers, and Frienn Otalia fry oil with a light, neutral finish.

Better ingredients, better pizza. Simple as that.

06/01/2026

The hardest decision you’ll make today is which crust to roll with. 🤔🍕

New York thin fold, crispy Detroit edges, thick Sicilian, or classic Grandma style, whichever one you choose, you’re in good hands.

Consider it a debate where you win either way.

📷 : Melissa Zink

05/30/2026

Sometimes all you need is pizza. 🍕

Whatever kind of morning you’ve had, a fresh slice has a way of making things better.

05/29/2026

Ventura, get ready for a new slice of summer. 🍕

This July, 13-time World Pizza Champion Tony Gemignani, alongside longtime franchise partner and Ventura native Vinny Margott, is bringing Slice House to Montalvo Square, serving legendary New York, Sicilian, Grandma, and Detroit-style pizzas by the slice or as whole pies.

The menu goes beyond pizza too, with fresh pastas, wings, salads, craft beer, premium wines, and options for gluten-free, vegan, and vegetarian diners.

Settle in on the communal outdoor patio, stop by for lunch, grab dinner to-go, or order delivery when the craving hits.

Opening at 1780 Victoria Avenue, Unit E, Ventura, CA 93003. Stay tuned for grand opening details soon!

05/28/2026

The Burrata Queen 👑

A Detroit-style pizza built for cheese lovers, with ricotta, mozzarella, fresh pesto, and burrata taking the lead.

No tomato sauce here. Just golden edges, a creamy finish, and the final hit of agave garlic, Maldon salt, and Tony’s Hot Pepper Oil.

📷 : Melissa Zink

05/25/2026

Counterpoint: pizza.🍕

05/22/2026

Coming in hot. No, literally. 🍕🔥

We don’t mess around when it comes to delivery. Your pizza goes straight from our ovens to your front door, arriving exactly how it was intended: hot, melty, and ready to eat.

Skip the wait and let us bring the heat to you. Order here: https://heyor.ca/kCUiTV

📷 : Melissa Zink

05/21/2026

If eating pizza were an Olympic sport, our Super Gold Margherita would be on the podium. 🏅🍕

Built on San Marzano sauce with sliced and fresh mozzarella, red and yellow cherry tomatoes, fresh chiffonade basil, and a swirl of garlic olive oil, this one lives up to its name. Finished with Romano, oregano, and sea salt for a final bite that brings it all home.

The gold standard, for a reason.

📷 : Melissa Zink

05/18/2026

It's GIVEAWAY time! 🎓🍕

Whether you’re walking across the stage or cheering from the bleachers, it’s officially graduation season and we want to fuel the festivities. We are giving away a $250 CATERING CREDIT to help one lucky winner host the ultimate grad celebration. See how to enter here: https://heyor.ca/2xDtNb

05/14/2026

A classic for a reason. 🗽🍕 When you picture that iconic New York slice, it all comes down to the quality of the cheese. That’s why we use Grande Mozzarella – an industry leader delivering the perfect melt, stretch, and that rich flavor that keeps you coming back for more. 😍 🧀

05/12/2026

Pizza is a group sport. 🍕🤝

Whether it is a quick lunch or a late night hangout, is meant to be shared.

05/08/2026

One thing we can never say no to...

The “eat healthy” plan was brave, but once the pizza arrived, the salad never stood a chance. 🍕

05/07/2026

Meet Sandeep and Harjot Gill, the team behind our Folsom and Granite Bay locations.

Longtime fans of Tony Gemignani, their connection to Slice House started with the product itself. After trying it for the first time, they were immediately struck by the quality, well before they ever considered the business opportunity! That first impression stuck.

They chose Folsom for their first location because of the rapid growth in the area and the opportunity they saw in the market. Since then, they’ve expanded into Granite Bay and are continuing to build from there, bringing that same high standard to both communities.

What stands out most to them is the culture behind the brand. There's a commitment to quality, consistency, and doing things the right way. They take a hands-on approach to ownership, staying closely involved in operations while making sure their team feels supported, motivated, and ready when the rush rolls in.

Looking ahead, they have their sights set on becoming the first Slice House brand partners to compete at the International Pizza Expo in Las Vegas in 2027, showcasing what they’ve learned from Tony Gemignani!

05/05/2026

ChatGPT understood the assignment. 💻🤝 When you ask for perfection, there is strictly one correct answer.

05/02/2026

If putting potatoes on pizza is wrong, we don't want to be right. 🥔🍕

Our Purple Potato pie is out here defying gravity and tradition with zero tomato sauce, loads of Applewood smoked bacon, feta, rosemary, and a vibrant pesto swirl. 💜

04/30/2026

Maslow’s hierarchy of needs:

1. Air
2. Water
3. Slice House pizza 🍕🔥

Don’t fight the science. Come get your fix!

04/27/2026

Pics or it didn't happen...👀 🍕

📷 : IG

04/25/2026

Stop settling for average. At Slice House, every ingredient is a deliberate choice by 13-time World Champion Tony Gemignani. We prioritize premium sourcing and expert craft to ensure every slice is a 10/10.

04/21/2026

Good Day Sacramento in the house! 🍕

Sade Browne stopped by our Granite Bay location to catch up with founder Tony Gemignani, talk a little Granite Bay history, share some slices, and get her copy of The Pizza Bible signed in the process.

Catch the full segment at the link in bio.

04/21/2026

Your order says more than you think.

Whether you are into the effortless New York fold, the bold edges of a Detroit square, a timeless Grandma slice, or the satisfying depth of a classic Sicilian, every crust is a winner.

Which vibe are you claiming today? 🍕

04/17/2026

What's the secret to the perfect bite, you ask

We always build with the absolute best. 🍕 Before any pizza hits the heat, it gets meticulously layered with premium ingredients like our thin-cut Rosa Grande pepperoni and fresh mozzarella from .

04/17/2026

Tony Gemignai, or as he's also known, Tony G is setting the record straight: the second "G" in Gemignani is silent! 😉

04/15/2026

Almost a month and a half in, and Porter Ranch, you’ve been showing us a lot of love 🍕

It’s been an incredible start, and we’re so excited to be part of the neighborhood! From New York, Sicilian, Grandma, and Detroit-style pizzas by the slice or whole pie, to pastas, wings, salads, and options for gluten-free, vegan, and vegetarian diners, there’s something for everyone.

And then there’s The Angeleno, our Porter Ranch favorite, served by the slice and stacked with vodka sauce, mozzarella, applewood smoked bacon, pepperoni, sausage, ricotta, hot honey, and basil.

If you haven’t stopped by yet, consider this your sign!

📍19711 Rinaldi Street in Porter Ranch Town Center

04/13/2026

Forget the poetry. If you really want to win some hearts, show up with a hot box of pizza... It's our love language, and we're fluent in it! 😍

04/10/2026

10 Years. $350,000 Raised. 1 Great Cause. 🍕⚾️

We are stepping up to the plate for our 10th season partnering with the San Francisco Giants and George Mark Children's House.

Tony Gemignani has teamed up with Giants pitchers Logan Webb and Ryan Walker to bring back two fan-favorite, limited-edition pizzas. Best of all, a portion of every slice and whole pie sold goes directly to support children and young adults with serious medical conditions.

The Lineup: 👇

⚾ Webb’s Double Sausage: A New York-style powerhouse with Italian sausage, sliced link sausage, and Cup & Char pepperoni.

⚾ Walker’s White Pie: A creamy classic featuring Alfredo sauce, seasoned ground beef, Applewood smoked bacon, and mushrooms.

Grab a slice at participating Slice House locations through mid-September and help us make this our biggest fundraising season yet!

05/21/2024