Goleta residents have a new dining option with the opening of Pegaslice Roman Style Pizza, located at 7398 Calle Real behind the 7-Eleven in El Encanto Heights west of Glen Annie Road. The restaurant, which opened in July, is led by 24-year-old owner and chef McLeod Noormand, who continues a family legacy in the local pizza industry.
Pegaslice specializes in Roman-style pizza, which is baked rectangular in a pan. A distinctive feature of this pizza is its dough, fermented for 72 hours to develop large air pockets. This process results in a crust that is crisp on the outside and described as "cloud-like" inside, offering a texture that some compare more to a croissant or a baguette than traditional pizza. The pizzas are noted for being light, allowing for multiple slices without a heavy feeling.
The menu at Pegaslice features a variety of slices. A classic Margherita slice is available for $4.50, while most other slices are $5.50. Options include a straightforward pepperoni, a Hawai‘ian, and a pesto-and-mozzarella Tricolore. Other specialty slices feature ingredients like spinach, ricotta, and lemon zest in the Zesty Green, and a teriyaki barbecue chicken slice. Garlic enthusiasts may choose the Bianco, which includes ranch, confit garlic, sautéed mushrooms, and roasted jalapeños. A notable item is the MortaVodka slice, priced at $6, featuring vodka sauce, stracciatella, mortadella, and chopped pistachios. Beyond individual slices, customers can order half and full pans, and a gluten-free cauliflower-crust option is also available. Students can purchase a $10 combo, a relevant offering given the shop's proximity to Dos Pueblos High School.
In addition to pizza, Pegaslice offers other Italian-inspired dishes. The menu includes Florentine-style sandwiches served on a thin, crisp, ciabatta-like bread. One such sandwich, named The Bourdain, features crispy mortadella, provolone, Parmigiano Reggiano, Dijon, and mayonnaise, pressed hot. Other offerings include Calabrian chili crunch and hot honey wings, as well as PEGA Fries loaded with mozzarella and house-made pancetta. Rocket and Caesar salads are also available, alongside milkshakes and vanilla soft serve.
McLeod Noormand is a third-generation Santa Barbara pizza maker. His grandfather, Albert Noormand, was among the original founders of Giovanni’s Pizza in Montecito in the 1980s. McLeod's father, Shawn, has operated Giovanni’s in Carpinteria since the 1990s. McLeod gained experience working in the Carpinteria kitchen for about nine years and also cooked at Tamar in the Funk Zone before establishing Pegaslice.
His interest in Roman-style pizza began after tasting the technique at the International Pizza Expo in Las Vegas. This experience prompted him to pursue a three-day training course in New Jersey with a Roman pizza master. Following this, he dedicated years to refining his dough and technique, developing a Roman style with his own "So-Cal twist." Noormand, at 24 years old, is noted for running a chef-driven restaurant and has expressed aspirations for Pegaslice to grow into an establishment as recognized and beloved as In-N-Out Burger.