Doppio Zero opened its doors in downtown Campbell in the spring, adding a new chapter to its expanding Bay Area story. Founded in 2014, Doppio Zero spread out from its original Mountain View location, evolving with each new opening.
Since the launch in Campbell, it hasn’t taken long for word to spread. With a reputation established across the Bay Area, including locations in San Francisco and San Carlos, Doppio Zero is known for its authentic Neapolitan pizza and freshly made pasta. This latest spot is already attracting a steady stream of locals and food enthusiasts alike with high-quality Italian food in a cozy setting.
While Silicon Valley is no stranger to Italian cuisine, Doppio Zero brings something fresh to the table. The Campbell location, once a charmingly nostalgic candy shop, has been completely reimagined. A custom-made wood-burning pizza oven draws attention in the corner of the restaurant. Guests can watch as the pizzaiolo skillfully presses the dough and assembles each pizza, adding to the lively atmosphere.
But the transformation goes beyond just looks. It’s the meticulously crafted dishes, the attention to presentation and the staff’s genuine warmth that make this place stand out. It’s clear that nearly every detail has been considered to offer an enjoyable dining experience.
After getting some menu recommendations and enjoying some conversation and a glass of wine with one of the locals, I started my meal with the nectarine salad, a vibrant dish offering a mix of flavors and textures. Crisp organic arugula complements the juicy nectarine slices, which contrast well with the tangy goat cheese. The pumpkin seeds add a bit of crunch, and the lemon honey thyme vinaigrette brings it all together with a light, citrusy dressing. A mix of earthy and sweet flavors, it’s a delightful starter or light meal.
The menu at Doppio is thoughtfully organized and easy to navigate. The first page features small plates, fresh salads and house-made pasta, which can be shared or enjoyed as main courses. But what sets the menu apart is the diverse selection of pizzas on the second page: 10 red pizzas, six white pizzas, and three “specialty” options, each with its own twist on traditional Italian flavors.
As I waited for my pizza, I spoke with the pizzaiolo, who spent considerable time in Italy perfecting his craft. He mentioned that the pizzas here are about as close as one can get to those in Naples, thanks to the use of imported flour and traditional pizza-making techniques.
This dedication is evident in the house pizza, Doppio Zero—a prime example of authentic Neapolitan style. The dough, made with fine 00 flour, produces a crust that’s thin and soft, with a puffy, slightly charred edge known as the cornicione. The quick cooking process, fueled by walnut logs, gives the pizza its signature blistered look. Topped with creamy burrata, aged Prosciutto di Parma, arugula and shaved Parmigiano Reggiano, and finished with a drizzle of extra virgin olive oil, this pizza offers a satisfying taste of Naples.
Seasoned lovers of authentic Italian fare as well as those who are simply curious to discover a new place will find satisfaction. It’s clear that nearly every detail has been considered to provide an enjoyable dining experience.
Doppio Zero, 220 E Campbell Ave, Campbell. Open Mon-Thu 11:30am–2:30pm and 4:30–10pm; Fri-Sat 11:30am–11pm; Sunday 11:30am–9:30pm. dzpizzeria.com/campbell
