Neighborhood: North Beach/Telegraph Hill
1570 Stockton St
San Francisco, CA 94133
(415) 835-9888
Let me just say that being from the East Coast, I am a true lover of all things pizza. I have tried pizza in every place this city has to offer and it all mostly sucks. I wasn’t sure – I thought that maybe it was the water here and that somehow the dough just didn’t turn out right. I’ll list my notable mentions at the bottom of this, but I think finally after 10 years of searching that San Francisco might ACTUALLY know what really good pizza tastes like. Because not to be a pizza snob, but the best pizza is on the East Coast – hands down.
Side Note: Tony is apparently a World Cup Pizza winner in Naples Italy in 2007. Everything is baked in 3 different wood fired ovens.
What we tried:
To Start:
Insalata of Gorgonzola con Mele – Arugula and Mixed Greens Tossed in their House Made Apple Vinaigrette, Imported Italian Gorgonzola, Candied Pecans, Fresh Apples, and Dried Cranberries. If I didn’t eat this first I could have finished my entire pizza. No kidding.
[STG Pizza Napoletana] Tony’s famous award winning Margherita Pizza – super thin crust, the type of pizza that requires you to fold it in half in your hand while the grease slides down your wrist. It says rustic medium crust but this crust is quite thin and not too crispy on the bottom. He only makes 73 of these per day so if you want to try it, you should get in there before 7pm.
[Classic American] The Original Tomato Pie (New Jersey Style) – thin crust pizza, reminds me more of New York style, crispy bottom, a few slices of mozzarella cheese and loaded with delicious hand crushed tomato sauce. This is definitely a sauce lover’s pizza.
All Classic American Pizzas are baked in a NY Flat Top Gas Brick Oven
All Classic American Pizzas have Hand Crushed Tomato Sauce and a Hand Tossed Rustic Medium Crust Unless Noted. Using Pendleton Flour.
All STG Pizza Napoletana are baked in a 900 Degree wood fired oven. Dough Mixed by Hand using San Felice Flour then proofed in Neapolitan Wood Boxes,San Marzano Tomatoes DOP, Sea Salt, Mozzarella Fior di Latte, Fresh Basil, Extra Virgin Olive Oil from Campani
Definitely no room for dessert. And being Italian, I wasn’t blown away by the choices. But you don’t go here for dessert, you go here for pizza. They also have Sicilian style pizza, and Classic Italian style pizza (like a flat bread), kids meals and pastas. But again, go for the pizza – you will not be disappointed.
And did I mention that they do takeout?
Menu: http://www.tonyspizzanapoletana.com/menu.php (flash required)
Notable mentions in SF:
ZA Gourmet Pizza (Nob Hill) – 1919 Hyde St at Green St, (415) 771-310, zapizzasf.com
- this place has a cornmeal crust and it’s crispy – quite good actually. They deliver, takeout and eat in.
Tomasso Ristorante Italiano (Financial District/NorthBeach) – 1042 Kearny St, (415) 398-9696, – an Italian restaurant but their pizza is thin crusted, can get a little soft from the weight of the pizza, but it’s always good.
Patxi’s – (Marina) Chicago Style – Read the review.
Mangia! Mangia!
