La Crosta (Italian for “the crust”)—which Sara Arbabian and her husband Steve Tatterson, who also own midtown cheese bar The Rind, opened in West Sacramento in October 2018—definitely lives up to its name with its perfect pizza base. Made from dough that uses Italian flour and ferments for up to two days, the pies’ bready edges have just the right amount of char and blister. The topping combos range from classic (mozzarella, cherry tomato, basil, oregano and marinara on The Margarit-ish) to creative (milano salami, pineapple, jalapeno, Rumiano cheddar, grana padano and marinara on The Family), while weekend brunch offers spins on the Naples staple like a savory eggs Benedict with prosciutto atop crispy pizza dough rounds, and pizza dough beignets dusted with chocolate and chili. Bedecked in Art Deco accents like geometric-patterened support beams, ornate antique chandeliers and a shiny penny-clad pizza oven, La Crosta’s surroundings are as decadent as its menu.