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The difference is in the quality.


Let's face it, there's no shortage of pizza spots in the valley.



What makes Red Bench Pizza unique is our combo of fast cook times, scratch ingredients and our dedication to quality. 


Our thin, Neapolitan style crust bakes in just over two minutes in our authentically crafted Marra Forni brick oven.  And at RBP, we prepare everything in house. We grill our chicken, make our own Italian sausage (vs. buying pre cooked like other pizza spots) and make all of our sauces under our roof.  We use the gold standard for our crusts (organic OO Flour), our sauce (San Marzano Tomatoes), and our cured meats (Creminelli Bros Italian Meats). We source local. You can taste the difference from using local Italian family Ferranti Pasta, local bread maker Acme Bread, and Eden Creamery Goat and Chevre cheese. We even joined forces with 2 local wine makers to make exclusive house made wines. 


So what differentiates us? We are a fast, casual, table service pizza joint with unmatched quality and ingredients. Guests can feel good about things like, we shred our own cheese (pre shredded cheese often contains potato starch, powdered cellulose, and natamycin to name a few). Our Creminelli meats come from humanely treated animals allowed to live a natural life, free to roam and forage. We choose to support craft artisans like Acme, Eden Creamery and Ferranti and the Creminelli Brothers because we know they use the finest ingredients in all they do.


So this is pizza, but it's real food too. Just how we like it. 

If you have any questions about our pizzas, ingredients, local purveyors or wine makers,

we encourage you to get in touch.

We're always eager to share what makes our pizza so special. 

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