ZoZo's Pizza Mission Beach

While Cannonball aims upward with rooftop sushi and Rosemarie's engineers sliders for structure, ZoZo's plays the beachfront pizza game exactly as it should: fast, thin, foldable, zero ceremony. This is the spot you hit post-surf when hunger trumps patience, where giant slices arrive on paper plates and nobody expects you to sit down. The crust runs thin enough to fold lengthwise without cracking, which matters when you're eating standing up or walking back toward the sand.

The kitchen pulls from classic New York slice-shop logic — high-heat deck ovens, minimal toppings, crust that crisps at the edges but stays pliable at the fold line. Regulars know the plain cheese slice works better than most of the specialty options; the meatball sub surprises people with its size, arriving as a legitimately two-handed affair that could split between two lighter appetites. Wings show up properly sauced, and the calzones run large enough that sharing makes sense unless you just burned two hours in the water.

Service moves quickly — this isn't a linger-over-wine operation. You order at the counter, grab your slice, and clear out. The outdoor seating exists but fills fast on weekends; most people treat this as a takeout play. Connecticut pizza purists will nitpick the details, but that crowd misses the point: ZoZo's isn't competing with New Haven apizza or trying to out-craft the coal-oven places downtown. It's solving the specific problem of feeding beachgoers who want something better than boardwalk nachos but don't want to change clothes first.

Parking runs typical Mission Beach impossible on summer weekends. The move is to walk here from wherever you're already set up. Skip the honey-drizzled specialty slices — the pricing jumps and the flavor additions don't improve on the fundamentals. Stick with plain cheese or pepperoni, maybe split a meatball sub if you're in a group. That's the play.