Thick-crust pizza that doesn’t flop? New east Modesto shop does dough right
I don’t know about you, readers, but I don’t get tired of eating pizza. So I think the more options we have in Stanislaus County, the better.
That said, it’s hard for me to name a favorite since the region has a number of good options that vary in style. That’s why I let you all decide in our best-in-the county poll.
While still keeping my cards close to my chest, I will go as far as to say I have found a new pizza joint I will frequent.
Surefire Pizza Co. opened Friday, Jan. 16, in an area that arguably needed it. The unit was formerly Pizza Factory and is on Sylvan Avenue near Claus Road.
The shopping center also has an Italian restaurant, a pub, a massage therapy clinic, a hair salon and a taqueria.
Brothers follow restaurateur father’s footsteps
Modesto-born John Rodriguez, 26, and Jacob Rodriguez, 23, grew up in the Central Valley’s restaurant scene. Their father, Jerry, has owned six or seven restaurants in his time, including popular downtown Modesto Fajardo’s Mexican Restaurant and, currently, The Waffle Factory in Escalon, John Rodriguez said.
“My first memories are in the back of the kitchen,” he said. “I was kind of just naturally was drawn to this.”
The Rodriguez brothers ran The Waffle Factory for their dad beginning 2018 until recently. Having prior pizza-making experience at one of Jerry Rodriguez’s other former restaurants, Bambino’s Pizza in Coulterville, the pair sought to open a shop of their own.
When Pizza Factory closed, they found an opportunity.
“When (residents) come in, they tell me that there was a big gap for a pizza (in this area),” John Rodriguez said. “So we’re filling a void that isn’t here.”
West Coast, American-style crust sets Surefire Pizza apart
Surefire Pizza Co. has the best crust I ever remember eating. There, I said it. I’ll supplement that statement, however, by acknowledging that preferences of pizza style differ.
John Rodriguez describes his pizza as West Coast, American, with a thicker crust.
If crust is made the way I like, I could eat it plain. Give me Surefire’s crust, a root beer and something good to watch and I’ll be very satisfied.
“When it comes to our dough, obviously, I can’t give up any trade secrets, but that recipe came from us,” Rodriguez said.
After a lot of research and with the understanding that, nationally, New York-style pizza is preferred, Rodriguez learned the East Coast’s techniques and applied them to make a thicker crust that appeals to Californian’s taste.
The dough goes through a multi-day cold fermenting process, giving it an airy, soft internal texture with the right amount of crisp on the outside. The trick that ensures no “flop” is the amount of protein in the flour, Rodriguez said.
“The reason why thin crust, New York-style pizzas hold their shape is because of their high protein content,” he said. “But if you try to go thicker, it will be a little too hard to eat. So we’ve got a good blend, and I think we did something pretty nice here.”
Surefire Pizza uses Stanislaus Tomatoes to make its sauce.
Future plans for the business include a lunch buffet and salad bar, beer and wine sales, and potentially more menu items and more locations.
Currently, the menu includes seven specialty pizza options ($30.99 for a large) and build-your-own pizza, three sandwich options ($9.99), bone-in or boneless wings (four flavor options, $7.99 for six), calzones ($15.99 for classic, $16.99 for specialty), garlic cheesy breadsticks ($13.99) and cinnamon sticks ($9.99).
Surefire is open at 3948 Sylvan Ave. Sunday through Thursday from 11 a.m. to 9 p.m. and Friday through Saturday from 11 a.m. to 9 p.m.
This story was originally published January 30, 2026 at 6:00 AM.
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