\u201cIt\u2019s still the same idea \u2014 just using simple ingredients that are as local to the area as possible to make good food,\u201d Chiara Adamo said. \u201cWe try not to be pretentious, just try to have a good time with everybody and do something nice.\u201d<\/p>\n
Dodici, Italian for \u201c12,\u201d serves Puglia-style pies \u2014 similar to Neapolitan but even thinner, with a flatter rim and using Type 1 flour in addition to the standard 00. At 13 inches, they\u2019re meant to feed one person. <\/p>\n
![\"Food\"](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/02\/DSC07745-1024x576.jpg\")
Pizza dough being tossed at Dodici. (Martin Christian)<\/p>\n
Norvegese, Diavola pies among offers<\/p>\n
Pies range from the traditional Margherita ($15) to the Autunno (pumpkin spread, guanciale, porcini mushrooms and rosemary, $23). The Norvegese (smoked salmon, cream cheese droplets and chives, $21) riffs on the pizza that made Wolfgang Puck famous, while the Diavola ($17.50) with soppressata, basil and San Marzano tomato sauce is as close as Dodici gets to a pepperoni pie.<\/p>\n
A short list of salads includes the Campagnola (shredded zucchini, pomegranate seeds, mint, basil and vinaigrette, $10) and the Sofia (arugula, quinoa, Kalamata olives, roasted chickpeas, feta cheese and lemon vinaigrette). Adamo\u2019s Caesar salad, tiramisu and cannoli all made the journey across the grid to Dodici, as did longtime employee Jackson Wells, the new restaurant\u2019s chef. He\u2019s been training on the Cuppone pizza oven<\/a> with Joe Ciardiello, a friend of a friend who\u2019s visiting from Italy as a consultant.<\/p>\n \t\tSign Up for the City of Treats Newsletter<\/p>\n Get the latest Sacramento food news from Benjy Egel in City of Treats \u2014 delivered every Tuesday.<\/p>\n The Adamos, along with Chiara\u2019s brother Polo (now a sous chef at Localis<\/a>), opened their namesake restaurant in 2014 and eventually established it as one of Sacramento\u2019s top Italian restaurants. People regularly fill the brick-walled Midtown Sacramento building for creamy carbonara (expressed on a Dodici pizza as well) and hearty Bolognese, with pasta-making classes available during off hours. A second Adamo\u2019s location opened in September in Mitchell, South Dakota.<\/p>\n Yearslong journey for Dodici<\/p>\n Limited kitchen space and staff kept Adamo\u2019s from incorporating pizza over the years, but John Adamo bought the 12th Street building about seven years ago, and the family had planned to launch Dodici around the start of the 2020s. Then Chiara got pregnant with twins, and they rented the space instead to Chris Jarosz, who founded Anonimo Pizza in it.<\/p>\n Jarosz\u2019s death in a 2023 car crash left a vacuum at Anonimo\u2019s top. His partner Juanes Ramazzini kept the business going until October 2024, then transitioned it to a concept called Luccas Pizza. That lasted less than a year before Ramazzini folded it into his Midtown restaurant Bambina\u2019s Pizza & Pasta.<\/a><\/p>\n Now, finally, the Adamos are moving into the space themselves. Expect pizza-making classes once they get their feet set. There\u2019s no pasta, but the owners can point you toward another restaurant in town.<\/p>\n Dodici Pizzeria<\/p>\n Address:\u00a0400 12th St., Sacramento<\/p>\n Phone:\u00a0916-754-2649<\/p>\n Hours:\u00a011 a.m.-2 p.m. and 5-9 p.m. Tuesday-Thursday and Sunday, 11 a.m.-2 p.m. and 5-10 p.m. Friday and Saturday, closed Monday<\/p>\n![\"People\"](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/02\/DSC07843-1024x576.jpg\")
Dodici owners Chiara and John Adamo. (Martin Christian)<\/p>\n![\"Pizzas\"](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/02\/DSC07800-1024x576.jpg\")
Dodici Pizzeria\u2019s Norvegese and Margherita pizzas. (Martin Christian)<\/p>\n