The sourdough crust is the main event. Don't treat it as a handle.
Folks is making the best pizza in Southern California right now, and it's not a close argument among people paying attention. They're not replicating Neapolitan. They're not replicating New York. They've developed their own slowly fermented sourdough style — blistered, airy, chewy — that has no real precedent and has put them on every state-level best-of list worth reading.
Located inside The Camp in Costa Mesa, Folks built its reputation entirely on the fermentation process. The crust develops complexity through slow fermentation that a standard process can't replicate — and this is the part of the pizza that most operations treat as structural rather than culinary. Folks reverses that priority. The result is a crust worth eating on its own, which the housemade ranch dipping side that every table orders confirms.
Wood-accented, busy, and tucked into The Camp's open-air eco-retail space. It has the feel of a neighborhood place where the staff knows the regulars — which is accurate — but the culinary execution operates at a level that outpaces the casual room.
Salami Pizza—thickly cut salami that curls into crispy cups under the heat, finished with hot honey.
Little Gem Salad—crisp, bright, and properly dressed; a clean break between slices.
Housemade Ranch—order it as a side specifically for dipping the crust; the reviews are not exaggerating.
Natural Wines—the beverage program leans funky and interesting; ask what's open and order a glass.
Location: 2937 Bristol St, A102, Costa Mesa (at The Camp) · Hours: Mon–Thu 4–9 PM · Fri 3–9:30 PM · Sat 12–9:30 PM · Sun 12–9 PM
Don't treat the crust as a handle. The sourdough is the main event — eating it with the housemade ranch is the point, not the afterthought. Walk-ins are accepted, but peak dinner waits are significant. Put your name in and walk The Camp while you wait, or arrive at 4 PM on a weekday to walk straight in.