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The Privateer Coal Fire Pizza Restaurant Review: Owners Charlie Anderson and Jamey Stone, best friends since second grade, grew up skateboarding and surfing in Oceanside. Their passion for food led to a partnership with chef Hector Reyna, the third in this culinary triumvirate, and the launching of The Privateer. The pizza is cooked in an 800-degree oven so it's thin and crispy on the bottom with a good chew in the middle. House-made tangy tomato sauce with fior de latte cheese create the base for tasty pies. We especially like the namesake Privateer --- pesto, chicken, oven-dried tomatoes and artichoke hearts; or the innovative Captain Fin's with clam chowder, bacon, potatoes and provolone. Beyond the pizzas, farm-to-table appetizers feature pan-roasted cauliflower or grilled asparagus in lemon vinaigrette. The interior aptly feels like a ship galley, and walls are filled with rotating photographic art of surfing and skating, and the booths are packed with icons from the sports. And, yes, you just might see your favorite surfer knocking back a Stone IPA and margherita pie. Families also favor The Privateer, as it's an authentic local scene with a friendly vibe.