Coastline Pizzeria in Mission Viejo is far more ambitious than your typical neighborhood pizza joint. It’s an effort of brothers Jason Martin and Gabe Wood. Their tagline is “East Coast Inspired and West Coast Crafted.”

Rising above the pack they use no seed oils. The pizza dough is made in-house daily from scratch and allowed to properly rest and ferment. Coastline’s house-made mozzarella sticks, wings and fries are cooked in beef tallow to add extra flavor.

Coastline’s Bonfire Pizza won the best specialty pizza award earlier in the year at SoCal Pizza Week. It’s a 16-inch round pizza with pepperoni, creamy burrata, fresh basil and drizzled with house-prepared hot honey.

They also offer Detroit-style squares (10 X 14 inches.) The lunch sandwiches are served (Weekdays) on fresh, house-baked bread. (Think Pastrami Tsunami.)

Pizzaiolos Jason Martin and Gabe Wood (in-studio) take another break from their busy kitchen to stay with us.