Folks Pizzeria

So we also got the bread and butter appetizer… their baking is top notch. Bread and pizza crust is fluffy and amazing!!!!

Spritely

Great pizza, dough was airy and light

Margarita was great, good sauce,and crust. Was a little burnt tho.

Best sourdough crust on this planet!!!

Fantastic pizza. Wonderful options and sides. Great location.

Flavor was there for the areas that were not entirely crust

crust is light and crispy, tastes great, great undercarriage with a little burn, sauce is underwhelming seems the style though. Great environment, The meatballs here are amazing and their bread so come here for a great night out in Costa Mesa.

The Salame Calabrese pizza at Folks earns a solid 7.6 stars. The crust is substantial, perhaps too much for some, but the undercarriage holds up well. The blend of flavors, especially the salami, basil, and cheese, works nicely together, creating a satisfying bite. While it might not reach the heights of traditional East Coast pies, it stands out as a good option for California pizza lovers.

Very good pizza. I had cheese, the sausage, and pepperoni (3 separate pizzas). I personally liked the pepperoni the best. They make your pizza as you order and comes out hot and fresh. There was flop, but still crunchy. The crust was delicious! Highly recommend.

AMAZING crust. I could eat just the crusts and be happy. Perfect char, good crunch, really good. The sauce doesn’t stand out and the cheese is fine, but the bread carries the score. Really good!

Toppings was delicious and had nice flavor profiles. It wasn't cooked too well and the center was soggy and greasy while the crust was burnt thick and chewy.

It's a Neapolitan so it starts at 6.8 and if its good it goes higher, if it's bad it goes lower. This is not your traditional Neapolitan and though it does go heavy on the amount of crust there is and all, it is still pretty crisp, more well done than most other pies of the same style. This well-done cooking style is appreciated but it is to a fault to a small degree because they've put oil on the crust during cooking which because has polymerized and taken on an acrid taste. The ingredients on the pie itself are very nice and the actual pizza portion of it is very bright and well made. Be sure to eat this quickly because there is a lot of sauce that settles in and will make this sort of spongy and doughy if you wait for too long, so time is of the essence. Overall a good pizza but it has some flaws that keep it from being the artisan pizza that it sets out to be.

Be warned, this pizza is HOT AS SHIT when it first comes out, got third degree burns on my chin and my friend burned the roof of his mouth. Pretty good sustenance, however the crust leaves more to be desired. I understand that huge crust is a staple of Neapolitan pizza, however we must be fair with our ratings, and we must rate this pizza as if it was any other pizza, lest we fall into utter chaos. The crust was also kinda lacking in the taste department, though I still enjoyed it. Pizza.

Crust is amazing and sauce is good

Sauce is lacking flavors; literally just tomato can sauce. It’s running and no texture to it. Cheese is the saving grace of the pizza. Bread, is nice and toasted but flavors are missing especially for a margarita. Too burned in my opinion. Overall good. But most def not a 8.5.

Floppy but SO GOOD

Best pizza ever and i been around the world tasting cheese pizzas

Very good for SoCal; a lot of dough to deal with but still a tasty bite

Not Dave’s preferred as it’s not traditional NY Style but having done a NY Pizza crawl where I hit 30 spots in 3 days, this place would have ranked in the top 5. Absolutely killer. Amazing dough, very light, great ingredients. This is by far the best pizza I’ve had in Southern California. Tip: order a side of Calabrian Chili for the pizza.

Good crisp, crunch. Sauce is amazing. Reservations for dine in highly recommend.

Amazing…really good sauce…solid crisp..great undercarriage..if you’re in the area this is a great place to try