Flour House

By Leila Touati

At Flour House, it’s the wood that makes it good. The local pizza bar and pastaria create authentic Italian pizzas by hand and by “amore,” which is Italian for “love.” Owned by San Luis Obispo local and ItalianAmerican couple Gessica Russo and Alberto Russo, Flour House specializes in “Pizza Napoletana,” “a heritage style so precious that it’s guarded by Italian law,” according to their website, flourhouseslo.com. The pizza dough, which is made of high-quality Italian flour, is the heart of Pizza Napoletana, cooked in the only imported Stefano Ferrara wood-burning oven handmade in Naples on the Central Coast.

Flour House’s mission is for its pizzas to be simple, healthy and flavorful. With DOP, which stands for “Denominazione di Origine Protetta,” — or Protected Designation of Origin — the ingredients in their dishes are certified to be locally grown in Italy and packaged with artisanal traditional methods.

“Our style and the ingredients that we use definitely set us apart. It is like eating a pizza in Naples, Italy,” Gessica Russo said. “We try to keep it as authentic as possible; that’s our style of pizza. That’s our culture, so that’s how we keep it.”

Flour House stands out with their “Meter Mondays,” where guests can order either a half-meter pizza with various tastings that serve up to four people, or a one-meter pizza that serves up to eight people. Meter Mondays at Flour House provide a place for a special occasion or an outing with friends and family.

Voted Best Pizza in Poly Picks for three years, Flour House is here to give the San Luis Obispo community a taste of the original pizza that had been crafted in Italy for over a century. Flour House was ranked number 19 in a line-up of 50

Top Pizzerias in the U.S. by food critics in “Fine Dining Lovers,” where it was one of the only restaurants in a small town to be featured. In May, the restaurant celebrates their seventh anniversary, so come see for yourself to experience its renowned wood-fired pizza.