“ This was the second time my daughter and I got pizza here. The first time we came it wasn’t super busy, our server was Meghan (I believe) and she was awesome. My daughter (3) was wondering how the disco ball worked and she must have overheard me telling her and she turned them on for her. Completely made her night! Today we had Riley as our server and he was also awesome. Actually waited for us to try our food before asking how it was, made sure everything came out good and that we were happy. The pizza and sides are equally as great as the staff is. This is easily our new favorite pizza spot. Thanks for being awesome! ”

“ We decided to order take out and decided to try thin pizza. We’ve ordered pizza many times to complement the major sports events we gather to watch on TV. The thin pizza did not disappoint. In my opinion it’s the tastiest pizza take out pizza we’ve ordered in the area. Oven baked just right with some hints of slightly well done crust and Full of flavour but not so filling that you can eat a few slices with room for dessert. Definitely going to soon dine in at their location here in South Windsor. ”

“ Had a very nice time here on a friday night. Have to shout out to Groupon. The place was very busy. Only took a minute to get a party of 4 in. My group ordered 4 different small pizzas cause we couldn't decide which one looked better. Really loved the Bianco pizza and the Korean BBQ. Thin, crispy and loaded with flavor and cheese. Excellent pizzas. ”

“ Oakland popped up on my Instagram randomly a couple weeks ago. Never heard of them before that. My wife and I went there today for the first time. Had the Old Fashioned / Expresso martini drink specials, the fried mozzarella and nashville chicken tenders for apps and a cheese Detroit style (our first ever Detroit style) pizza. Everything, including service, was on point. Well worth the 70min round trip. We'll be back. ”

“ Today I had the honor of sharing lunch with The Slice Mob—a group of lifelong friends who travel Connecticut in search of the best pizza the state has to offer. Today’s feast took place at Oakland Pizza Co. in South Windsor, a cozy, no-frills spot that gives off classic pizza joint vibes. It’s the kind of place that welcomes everyone—from loyal regulars to crust-obsessed aficionados and everyone in between. The staff was pleasant and professional, and believe me—dealing with seven hungry guys ordering nine pizzas and apps is enough to test the patience of even the most saintly among us. Respect. For those who follow me, you know I always start with the basics—a true test of any great pizzeria. No gimmicks, no distractions. Just dough, sauce, and cheese. So I kicked it off with the plain Detroit-style. This pie did not disappoint. Let’s talk crust: thick, but light, airy, and tender, yet sturdy enough to hold that glorious sauce and cheese. A true feat of gluten genius. It was incredibly soft to chew, with a balanced, clean flavor. The sauce? Pure and simple. Not over-seasoned. Just the right touch of salt to let the tomatoes shine—a perfect sweet-acidic balance. The cheese? A generous layer of shredded mozzarella that melted into a gooey dream, stretching for inches. But the best part? The frico. (Not an Italian swear word—I promise.) That glorious crispy, caramelized cheese that forms around the edge when mozzarella hits the hot pan. It’s crunchy, cheesy gold. This was easily one of the best Detroit-style pizzas I’ve ever eaten. Next up: I went spicy (ya baby!) with the Spicy Roni, made on a thin crust that lives somewhere between New Haven and Neapolitan styles. I’m starting to think this hybrid deserves its own name—maybe “East of the River” style—since I keep finding it at pizzerias east of the Connecticut River. The crust was thin with a beautifully crisp undercarriage, thick enough to support generous toppings, yet thin enough to give that perfect crunch. The cornicione (fancy word for crust) was airy with a tender chew, and again, perfectly seasoned. This pie was topped with fresh mozzarella over a killer tomato sauce, then loaded with crisped-up, cupped pepperoni, sliced onions, and hot peppers. The contrast was incredible—light and airy crust, crunchy spicy ‘roni, the sweetness of the onions, the kick from the peppers, and that warm, gooey mozzarella pulling it all together. Two totally different styles. Two perfectly executed experiences. The doughs are fermented differently. The toppings are applied differently. The baking methods? Night and day. But the one thing they share in common? They were both outstanding. It takes real skill to master one style of pizza. Oakland has mastered two. I tip my toque to the team. If you haven’t tried Oakland Pizza yet... what are you waiting for? You won’t be disappointed. And remember: Pizza is life. See you at the next slice ”

“ We got 2 pizzas, a Detroit style pizza, which was fantastic! The other pizza we got was a thin crust pizza that was also fantastic. Very comparable to Modern apizza in New Haven. We also had buffalo wings for an appetizer that were cooked perfectly crispy. Had lots of sauce and good flavor and came with chunky blue cheese dressing ”

“ I see why Oakland pizza is so popular! The margarita pizza was good. The Detroit style really stood out. The sauce was flavorful and the dough was crispy and fluffy. I loved the Toscana salad as well, it was topped with mozzarella and polenta croutons. ”

“ Tremendous! Great pizza! I would give it 10 stars if I could! The service was great as well! I will be sure to stop back again soon! ”