Pizza Futura and Detroit-Style Pies at Tony's Pizza Napoletana, San Francisco

The Pizza Futura is a stand-out for both its flavorful, country-style crust and the excellent flavors of its toppings. The Detroit-style is far more standard, but a delicious, cheesy pie perfect for football season.

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7 Comments | Posted by Lauren Sloss, September 21, 2011 at 9:00 AM
Tagged: california, reviews, san francisco, slice reviews, Tony's Pizza Napoletana

The 8 Best Pizzas in San Francisco and the Bay Area

The Neapartisanal pies that have emerged in the Bay Area represent an American re-interpretation of classic Italian pies and evidence new ways to successfully build off of established, traditional techniques. And, oh, what options there are! So many, that limiting this list to just eight seems a crime, but you have to draw the line somewhere.While there are many, many worthy pies in and around San Francisco, here are some of the most memorable ones that we've tried to date.

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38 Comments | Posted by The Serious Eats Team, August 12, 2011 at 4:30 PM
Tagged: best in San Francisco, best-of lists, Delfina, Emilia's, Flour and Water, Liguria Bakery, Pizzaiolo, Pizzeria Picco, San Francisco, Tony's Pizza Napoletana, Una Pizza Napoletana

My Pie Monday: Cary Steiner's Margherita Pizza from the International School of Pizza in SF

[Photograph: Cary Steiner/Passion-4-Pizza.com] Cary Steiner of Passion-4-Pizza sends this one in: I made this pizza on day two of Tony Gemignani's pizza class in San Francisco, in the wonderful 900°F oven at Tony's Pizza Napoletana. It's a 'reasonably' traditional Margherita: San Felice '00' flour, fior di latte mozzarella, wonderful tomatoes (I won't tell you what kind! I won't!), and basil. The pizza was in the oven for 90 seconds—OK, maybe 93. You had already linked to the story at http://www.passion-4-pizza.com/tony-gemignani.html, so please don't feel compelled to link; I'm just really proud of this pie! Yeah, I did link to...

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3 Comments | Posted by Adam Kuban, May 24, 2010 at 4:45 PM
Tagged: Cary Steiner, International School of Pizza, My Pie Monday, Passion-4-Pizza, Tony's Pizza Napoletana

Tony's Pizza Napoletana, San Francisco

Ladies and germs, I'm in San Francisco again. Got a wedding to go to—a friend of my girlfriend's is getting hitched. And while the GF was out having a "day of beauty" with the bride and her amigas, I was abandoned at the Powell Street BART Station like a litter of puppies no one wanted. But that's OK, 'cause I like nothing more than being in an unfamiliar place, left to my own devices to explore the pizza on offer. Unlike previous visits, though, this time I'm a bit more organized—I came armed with a San Francisco Pizza Wishlist...

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8 Comments | Posted by Adam Kuban, September 5, 2009 at 1:12 PM
Tagged: Bay Area, California, Naples-style, North Beach, reviews, San Francisco, SF Jaunt 2009, Slice reviews, Tony Gemignani, Tony's Pizza Napoletana, wood oven

Tony's Pizza Napoletana: Pizza Paradise in SF

"A beatific smile slowly crept over my face as I wallowed in pizza delight." Tony's Pizza Napoletana 1570 Stockton Street Union Street, San Francisco CA 94133 (at Union Street; map); 415-835-9888; internationalschoolofpizza.com Pizza Style: Amazingly, all kinds Oven Type: Again, amazingly, four different types The Skinny: World Pizza Champion team member Tony Gemignani's combined pizzeria/pizza school is a veritable university or museum of pizza, with four different oven types to make an endless variety of pizza styles, from Neapolitan to New York to Trenton tomato pies, and more When I first decided to go public with my thoughts and feelings...

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23 Comments | Posted by L.A. Pizza Maven, July 20, 2009 at 5:00 PM
Tagged: Bay Area, California, Naples-style, reviews, San Francisco, Slice reviews, Tony Gemignani, Tony's Pizza Napoletana, wood oven