Author Topic: San Francisco 2013 Pizzeria Recommendations Appreciated! (Read 1081 times)

CopperTop · « **on:** January 21, 2013, 11:05:13 PM »

After getting great recommendations for NYC, wondered if anyone has any recommendations, or experiences in the following places:

Tony's
Delfina
Pizza del Popolo
Una Pizza Napoletana
Pocco
Forge ( opening soon)

These places were recommended by Scott of ScottPizzaTours, and would love members' feedback:)

Will be there for 10 nights!

Many thanks~ Sharlene

jeff v · « **Reply #1 on:** January 21, 2013, 11:36:28 PM »

What a food town, I can't wait to go back! The croissant at Tartine still haunts me.

I've eaten pizza at
UPN
Delfina
Flour + Water

They were all worth it for the experience as much as the pizza IMO. I've been to just about every "major" pizza place I've wanted to go to over the past few years (I'm trying to get into Craig's next

) so I've come to value the experience as much or more than the pizza.

I got a chance to chat w Anthony at UPN for a couple minutes and really enjoyed seeing him work. For me his views and dedication transcend the fact that that style of pizza may not be my favorite. I would happily eat it tomorrow.

Delfina is worth it for the people watching alone. The pizza they make out of a deck oven is impressive, but probably won't be the best pizza you have on the trip. Really good cheese when I was there too.

Flour + Water is a sleeper as far as pizza goes out there I guess. I went for pasta (was just awesome) and of course had to order a couple pizzas. Really good pizza with some interesting topping combos.

TXCraig1 · « **Reply #2 on:** January 22, 2013, 12:06:21 AM »

One of the best Margherita pizzas I've ever eaten was at Tony's.

Next time I'm back in SF, the Del Popolo pizza truck is #1 on my list.

scott123 · « **Reply #3 on:** January 22, 2013, 07:39:55 AM »

Pizzahacker was Paulie Gee's favorite pie on his last trip:

http://thepizzahacker.com/

PH is involved with Forge, and, if it's open, it's definitely worth trying, but I would try to track down PH in person. Based on Paulie's comments, I'd do PH before anywhere else- especially Delfina, which, imo, is more hype than substance. Delfina does have the tricked out Marsal oven, but they're also doing long bakes with Caputo.

mkevenson · « **Reply #4 on:** January 22, 2013, 03:39:12 PM »

I have only eaten at Tony's. MMMM MMMM good

Mark

tinroofrusted · « **Reply #5 on:** January 22, 2013, 05:14:52 PM »

Hit all three of these spots in the Mission District. They are all near each other:

Tartine Bakery
600 Guerrero St
San Francisco, CA 94110

Pizzeria Delfina
3611 18th St
San Francisco, CA 94110

Bi-Rite Creamery
3692 18th St
San Francisco, CA 94110

CopperTop · « **Reply #6 on:** January 28, 2013, 10:22:02 PM »

Thanks guys for the recommendations! Sorry been too busy to notice earlier --- studying for less fun topics. BUT all done And heading out to San Fran on Wednesday for Macworld iWorld 2013... Afterwards, will plan on hitting some pizzerias. Will be staying on Telegraph Hill (Coit Tower). Aside from pizzerias, I'm looking forward to Tartine Bakery... And maybe, SFBI.

Thank you!

mp233069 · « **Reply #7 on:** January 28, 2013, 10:24:16 PM »

I can vouch for Tony's. If the wait is too long, you can take out next door.
Mario

bakerbill · « **Reply #8 on:** January 29, 2013, 09:37:50 PM »

I would highly recommend Tony's. We were there last June and had two very good pizzas: Neapolitan and New York style.

bakerbill

CopperTop · « **Reply #9 on:** February 12, 2013, 04:46:15 AM »

Several blocks away from Tony's Napoletana Pizzeria in North Beach, ended having a couple of meals including a to-go order (next door) during Super Bowl. Thanks for the heads up, Mario!

Had the margherita pizza (Neo) and Picante (Classic American). Noticed they use Antimo Caputo flour for the Neo, though I remembered seeing a San Felice flour bag on another day. After learning the Neo slap from Giulio (Forcella) and Roberto (Keste) in NYC, I was surprised to see the pizza makers at Tony handle the dough vigorously - really stretching out the dough with their knuckles. Needless to say, I thought the dough was thinner and felt heavier compared to the NYC counterpart, whose dough was lighter and puffier around the rim.

Although Tony's pizzeria's is famous for the Napoletana and bears the name, he offers a wide variety of pizza styles. The menu opens up like a treasure map:

Classic American (550 Degree Gas)
Detroit Style (550 Degree Gas)
California Style (900 Degree Wood Fire) - lots of heavy toppings
Pizza Romana (700 Degree Electric)
New York 22 " (525 Degree Rotoflex Gas)
Coal Fired (1000 Degree)
Sicilian Style (550 Degree Gas)
Classic Italian (650 Degree Gas or 700 Degree Electric)
St Louis Style (550 Degree Gas)

I ordered the Margherita to compare with what I had in NYC, and the Classic American since the toppings interested me - linguica, calabrese peppers, serrano and banana peppers, pork chorizo, green onions, and cholula.

I took some pictures during our lunch at Tony's:
http://www.flickr.com/photos/oakleaffarm/sets/72157632746183143/

His "Home Chef" course is an 8 hour/1-day class that teaches you how to make all the styles of pizza mentioned above, using all the different cooking methods. The next class is in April. $450. Sounds like a great class. But I hope to learn much of this at the Pizza Expo.

Popolo Truck was serving at Mint Park for several hours one day last week, and missed the opportunity.

UPN was another place I didn't get a chance to go to - reading Yelp - had great reviews from pizza connoisseurs and NYC transplants and not so good reviews from folks who preferred heavy toppings and know squat about Napoletana pizza.

I did manage to score bannetons, dough scrapers, and peels from San Francisco Baking Institute (SFBI) - offers 18 weeks, 5 day courses on artisan bread, confectionery, pastry courses.

Will definitely be back in Feb 2014 - so Tartine, UPN and Popolo Truck will be on my list.

mkevenson · « **Reply #10 on:** February 12, 2013, 11:22:05 AM »

CopperTop, great post! thanks for the in depth review. Maybe we will run into each other at the expo!

Mark

mitchjg · « **Reply #11 on:** February 12, 2013, 11:29:21 AM »

Can any of the experts comment on the picture of Tony's pizza in this thread? To me, it looks less done on the top than most of the pizzas I see in the Neapolitan threads. Perhaps I am trying to cook my tops longer than I should....

- Mitch

tinroofrusted · « **Reply #12 on:** February 12, 2013, 11:38:40 AM »

Thanks for the post and photos. SF is such a great pizza city! I really want to get to Tony's next time I'm up there. It would be fun to take that home chef course too.

Regards,

TinRoof

RobynB · « **Reply #13 on:** February 12, 2013, 07:49:26 PM »

Mitch - that first Neapolitan (first 2 pics of pizzas) is NOT typical of Tony's or of Neapolitan pizza. The third pic of pizza is a Neapolitan that looks about right, and the 4th photo is of an American style pizza, cooked in a gas or electric oven. Does that help?

mitchjg · « **Reply #14 on:** February 12, 2013, 08:25:49 PM »

Quote from: RobynB on February 12, 2013, 07:49:26 PM

Mitch - that first Neapolitan (first 2 pics of pizzas) is NOT typical of Tony's or of Neapolitan pizza. The third pic of pizza is a Neapolitan that looks about right, and the 4th photo is of an American style pizza, cooked in a gas or electric oven. Does that help?

Yes, it does. I have been planning going to Tony's and a couple of other places over the next few weeks to "benchmark" and those first pictures threw me a bit. Thanks Robyn. - Mitch

Chicago Bob · « **Reply #15 on:** February 12, 2013, 08:36:18 PM »

What size/type is Tony's oven? The wfo...

mkevenson · « **Reply #16 on:** February 12, 2013, 09:46:35 PM »

Quote from: Chicago Bob on February 12, 2013, 08:36:18 PM

What size/type is Tony's oven? The wfo...

Bob, I have eaten there and can not tell you. Here is a link: http://www.tonyspizzanapoletana.com/menu.php
There is also a contact link which may illicit the answer you request.
Nice tasting pizza, whatever size the oven. I believe he has more than one WFO.

Mark

JConk007 · « **Reply #17 on:** February 12, 2013, 10:03:17 PM »

Bob, I believe the oven is a Coriglio Forni, looks to be 44" cooking floor minimum may be the 48" as well
John

TXCraig1 · « **Reply #18 on:** February 12, 2013, 10:22:08 PM »

It is a CF. I think his is the only WFO I've seen that doesn't have a chimney. It sits wide open under a hood.

RobynB · « **Reply #19 on:** February 12, 2013, 11:59:00 PM »

Yes, a CF, the deck is actually 41". I love my FGM, but I had a blast using Tony's oven. It's definitely more user-friendly, as far as access is concerned.