Author Topic: San Francisco 2013 Pizzeria Recommendations Appreciated!  (Read 3239 times)

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Offline CopperTop

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San Francisco 2013 Pizzeria Recommendations Appreciated!
« 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


Online jeff v

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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« 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  8) ) 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.
Back to being a civilian pizza maker only.

Online TXCraig1

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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« 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.
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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« 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.

Offline mkevenson

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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« Reply #4 on: January 22, 2013, 03:39:12 PM »
I have only eaten at Tony's. MMMM MMMM good

Mark
"Gettin' better all the time" Beatles

Offline tinroofrusted

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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« 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

Offline CopperTop

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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« 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!

Offline mp233069

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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« 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

Offline bakerbill

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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« 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


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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« 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.



Offline mkevenson

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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« 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
"Gettin' better all the time" Beatles

Online mitchjg

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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« 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
Mitch

Offline tinroofrusted

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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« 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

Offline RobynB

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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« 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? 

Online mitchjg

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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« Reply #14 on: February 12, 2013, 08:25:49 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
Mitch

Offline Chicago Bob

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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« Reply #15 on: February 12, 2013, 08:36:18 PM »
What size/type is Tony's oven? The wfo...
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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« Reply #16 on: February 12, 2013, 09:46:35 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
"Gettin' better all the time" Beatles


Offline JConk007

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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« 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
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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« 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.
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Offline RobynB

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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« 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.  
« Last Edit: February 13, 2013, 12:00:39 AM by RobynB »

Offline Pizza Quixote

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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« Reply #20 on: February 27, 2013, 02:23:29 PM »
Great thread.

I have a few hours in SF enroute to Sonoma (next month).  I want "destination" pizza in both places, and I'd prefer it to be other-than-Neapolitan.  That should be a short list.

Who is on that list?  Grazie!!

Offline tinroofrusted

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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« Reply #21 on: February 27, 2013, 02:50:07 PM »
Delfina for sure. Totally delicious.  And get a loaf of bread at Tartine while you are there if you can (it's right around the corner from Delfina).
Flour + Water is supposed to be very good; I haven't been there.

Regards,

TinRoof

Offline dineomite

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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« Reply #22 on: February 27, 2013, 08:35:17 PM »
I don't know what your itinerary allows, but I would recommend a lunch and dinner in Berkeley.

Gioya sells by the slice and has one of the best selection of topping combos I've seen. I walked here after choking down half a piece from Cheeseboard. (Exhibit A for "Why Slice of Heaven" needs to be badly updated.) They place is well above average.

If I had one place I could go to in the entire Bay Area it would be Emilia's. I thought it was the best pie I had the whole time we were there (and that's saying a lot.) Keith Freilich talked pizza with us the whole time we were there. Just a really down to earth guy (as a most pizza people, I guess.) It was an awesome experience.

I thought Pizzaiolo in Oakland was good as well, but I would recommend going when it's warmer and they open the back patio area. When that's not open, seats are at a premium inside.

[First three pics are Gioya] [Second three are Emilia's

Offline dineomite

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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« Reply #23 on: February 27, 2013, 08:46:50 PM »
In SF, I prefer Flour + Water. Reservations are a joke, but if you get there between 5:30 and 6 you can snag a table at the bar. Coming from the three time zones away on the first night we actually didn't mind eating earlier since we were starving. I've been three times, but never had the opportunity to sample the bone marrow pizza.  >:(

As many have documented here, Tony's in North Beach is something to see. Something like four different types of ovens.

Pizzeria Delfina (which is different than just regular old Delfina which the more formal restaurant next door is good as well. I have no pictures because it was 93 degrees the night we ate there and I just wanted to eat and get out. It was HOT! . I now know that most of SF is un-air conditioned. It's a tight little spot but tables turnover quickly.

Surprisingly I liked Gialina. When I saw the pizzas coming out, I was like, "Oh man, these things do not look very good." The dough was actually very good. This is a little off the beaten path, but was worth the trip.

[Flour and Water first pics] [Gialina last three]

Offline dineomite

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Re: San Francisco 2013 Pizzeria Recommendations Appreciated!
« Reply #24 on: February 27, 2013, 09:00:11 PM »
Given the opportunity, most neapolitan fans are going to want to check out UPN. We got there when they first opened (these pictures are actually from the second week he was open). If you get there before  opening it just looks like a closed warehouse with a roll down door. They roll the door up and it reveals a glass entrance. (Pretty neat idea) I'm probably going to hell for saying this - I thought it was good, not great. I think a lot of it had to do with unrealistic expectations and personal taste. I thought it was a fun dinner, but there's just so much to eat in that city I don't know that I'll be back.

If you're going up to Muir Woods or headed across the Golden Gate Bridge then stop at Pizzeria Picco in Larkspur. There's only 11 seats (Picco is the more formal restaurant next door), but they turnover at a pretty good pace. Make sure to hit up some of their soft serve with olive oil, too.