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.