Two Traditions, One Santa Barbara Home
Santa Barbara Pizza House was born from one bold idea: bring Chicago's deep-dish legacy and Naples' artisanal craft together on State Street. A love letter to pizza — and to this city.
Santa Barbara Pizza House | Our Story
The Vision Behind the Oven
Founder Erin Khodabandehlou set out to honor two great pizza traditions without compromising either one. At 515 State Street — inside a sun-washed Spanish Colonial arcade steps from Stearns Wharf — that vision found its home.
Deep-Dish and Neapolitan, Under One Roof
On one side, a golden butter-kissed deep-dish built high with mozzarella and house-made marinara. On the other, a thin Neapolitan pie — charred, impossibly light, and executed with precision.
Named for the Streets You Love
Every pie is named for a Santa Barbara landmark: The State Street loaded with pepperoni and basil, The Anacapa channeling the Channel Islands, The La Cumbre stacked with five proteins. Rooted in the community it feeds.
Hospitality Is the Ingredient
When a group needed a last-minute wedding welcome dinner, the team delivered with warmth and zero fanfare. That spirit — as much as any crust or sauce — is what makes this a true gathering place.
The City's Own Pizza Destination
Noozhawk's BizHawk called it "the talk of the town" and Visit Santa Barbara named it among the city's top pizza destinations. High praise for a place that simply focuses on doing the craft right.
