Let’s talk pizza in San Francisco.
Because. Who doesn’t love pizza?
When I ask around for the “Best Pizza” in SF, I always hear the name “Tony’s Pizza Napoletana” in North Beach.
But… besides the word of mouth and raving online reviews, let’s quickly go over some of their accolades:
- Best Pizza Margherita at the World Pizza Cup in Naples, Italy (First American and non Neapolitan to win this award)
- Best Pizza Romana at the World Championship of Pizza Makers in 2011
- Voted Best Pizzeria in America by Forbes
And the list goes on…
So. What makes Tony’s so special?
Well… first off, there are 12 distinct styles of pizza (Neapolitan, Classic American and Italian, Sicilian, Gluten Free, New York, etc)
Each style uses different tomato sauces, a variety of cheeses, and a very.very.very specific type of oven.
At Tony’s there are 7 different ovens “ranging from the Naples classic, burning wood to 900°, to a blistering 1000° coal oven, along with an assortment of gas and electric ovens, each perfectly suited to the particular style of pizza cooked in it.” –Forbes
So. Can I just tell you about how melty and absurdly meaty this Classic American Americano pizza is? Ugh. I love this pizza so much that I hate it.
Anyway. It’s made with mozzarella, pepperoni, salami, mushrooms, onions, bell peppers, (black olives), italian sausage, linguica, bacon, cherry tomatoes and scallions. This classic American pizza ($20) is made in a 550 degree gas oven, where I asked them to make it “extra crispy” (<– just the way I like it).
And THIS is the award winning “Best Pizza Margherita” at the World Pizza Cup in Naples, Italy.
They only make 73 of these per day. So naturally, I had to try it.
The dough is mixed by hand, using San Felice flour, topped with tomatoes, sea salt, mozzarella fior di latte, fresh basil, and extra virgin olive oil. The pizza is then heated in a 900 degree wood fired oven. ($19)
Like most margherita pizzas, this came out fast and with a super thin crust. While the mozzarella and sauce were in perfect balance, I do wish there was a little more flavor to this pizza (I guess i’m more of a meat, sausage, pepperoni kinda girl).
Last, we tried the Wild Robiola ($23), with mozzarella, burrata, robiola cheese, wild mushrooms, truffle oil, prosciutto, piave, and arugula. This California style pizza is made with caputo muti-grain dough, and is heated in a 900 degree wood fired oven.
I love the cheese they use on this pizza, and the dough had just the right balance of crispiness to chewiness. While this tasted great, and is a great alternative to tomato sauce, it’s a bit too rich and cheesy for me to eat that many slices.
To sum it all up, if you’re searching for a great pizzeria in San Francisco, then check out Tonys in North Beach. I’m sure you’ll find something on their extensive menu to satisfy any pizza cravings!
PS: Tonys draws in locals and tourists alike, so the lines are heavy during peak hours. Go early…or try to snag a seat at the bar!