Shakey's Oroville

[elsegundo]

Shakey's Oroville 2890 Olive Hwy  (530) 534-8844

Date of visit today 22 June 2009 -Shakey’s Oroville is the closest Shakey’s to Sacramento, which is birthplace of the greatest pizza in the world when it is at the top of its game.
So how is the Oroville parlor doing?  From a Shakey’s lover, the owner and manager Dan Harvey is committed to the original style. I am happy to say he is keeping the dream alive. He is also very encouraging to a longtime amateur like myself. It seems like Shakey’s is franchising to some really hospitable owners and managers.
This is our second visit here, and it was worth the 75-90 minute drive from home.

Shakey’s is the best because of the crust. The owner and dough master (Michael?) have it down to a science. The crust is layered, thin, crispy with a little chew. Perfect. The legacy survives and is close to Sacramento. If you are going to the dam or the Indian casinos, or Chico, Marysville, or Lincoln, this would be a great side trip. For us it was and will be the main destination.

If the quality falters I will update in a flash. (flash is 5-7 minutes in an old deck oven). For now, this Shakey’s is in good hands and an all meat pizza (half devoured) with a padlock is in the refrigerator. Update soon.

Bill

[Mad_Ernie]

Elsegundo:

Thanks for your post.  The next time my wife and I drive up from Sacramento to visit her relatives in Chico, we'll have to make a detour.

I'm glad to hear they use the old deck ovens.  I still can't get myself to welcome the conveyor ovens into the modern pizza world.

Do you have any photos of this location, and the pizza?

[elsegundo]

Here is a link http://www.shakeysoroville.com/aboutus.html

I didn't bring a camera this time, our second. I will try to find some from the first visit. Pictures of the pizza all have teeth marks.

Good day outing is Sierra Nevada brewery in Chico, Shakey's, and a little gambling at the casino.

I almost feel like I am shilling for Shakey's with my last two posts, but they really are doing the job. These are owners who grew up with Shakey's as did the manager in Redlands CA, on the way to Palm Springs. I definitely will post a bad review if it merits one. Fresno I reviewed harshly and now it is gone. The Torrance parlor was poor.
Inglewood right by the airport was great. Poor neighborhood but really great Shakey's especially in the afternoon. I ate there once a week when I was living in El Segundo, cultural center of LA.

Secret of reheating Shakeys leftovers, if any: put a frying pan on medium low, microwave pizza slices on a plate for 30 seconds, transfer to pan, cook about 90 seconds.  I just finished yesterday's pizza that way.

Secret of having leftovers: buy a second or third pizza to go and slip into ice chest.

[Pete-zza]

Secret of having leftovers: buy a second or third pizza to go and slip into ice chest.

Bill,

By "ice chest", do you mean a cooler with ice or the freezer compartment of a refrigerator, or possibly both, in seriatim?

Peter

[elsegundo]

Ice chest - a cooler transportable by one person.

The older I get the more I have to explain terms that have long faded away. For younger pizzamakers:

drain board - a counter in the kitchen by the sink
navy beans - small white beans
string beans - green beans 
Tom Collins - a drink with gin and lemon/lime mix
cherry lime rickey- a drink to share with a date (member of opposite sex one is interested in) at the soda fountain (can't explain) or drive-in (outdoor restaurant)

Returning now to the Chesterfield/Davenport for a nap.

Bill

[Pete-zza]

Ice chest - a cooler transportable by one person.

Bill,

The reason I asked is because Emeril Lagasse would often talk on his shows about putting something into the "ice box", when he meant a refrigerator.

Peter