Bill's Pizza | Our Story
One man's quest for the perfect pie
Serving the Coachella Valley since 2007, born from a genuine obsession with getting pizza right. That obsession took Bill to Italy and into a seminar with one of America's most celebrated pizza chefs.
The journey that started it all
Before opening, Bill traveled to Italy and studied styles across the U.S. — including a seminar with Chris Bianco, 2003 James Beard Award winner for Best Chef in the Southwest. That kind of groundwork shows in every bite.
The craft behind every pie
Sourdough crust made fresh daily from imported Italian flour, baked in gas-fired brick ovens — never conveyor-style. Polidori custom sausage, French sheep's milk feta, and oven-roasted vegetables aren't add-ons; they're the whole point.
A kitchen worth bragging about
The team brings over 70 years of collective culinary experience. Bill's was named one of the Top 100 Pizzerias in the U.S. by James Beard Award winners Jane and Michael Stern.
22 pies and a personality to match
From the Elton John (artichoke, spinach, feta on garlic olive oil) to the Charlie Sheen, the menu names have as much character as the food. Build your own or let the specialty pies do the talking.
Two locations, one valley
Open in Palm Desert on CA-111 and in downtown Palm Springs on Indian Canyon Drive. Patio seating, checkered tablecloths, and mountain views — desert dining at its most honest.
