Una Pizza Napoletana
210 11th St.
Anthony Mangieri is the owner and pizzaman at this temple to the classic Neopolitan thincrust pizza. Many New Yorkers cried when Mr. Mangieri left for San Francisco and many followed him here. For purists and devotees, this is the best place for pizza in the U.S. There is usually a line prior to the 5PM opening and a 30-40 minute wait until the dough runs out. There are only five items on the menu: the Marinara, the Margherita, the Bianco, the Filetti and the Ilaria. Each is truly perfection. That’s all it needs.
826 Fulsom St.
From pizza proprietor Bruce Hill, who already counts chef Mario Batali as a fan, Zero Zero refers to the high quality type of flour (00) used to make pizza dough. Generously spaced to seat around 150 people, it is a place to not only enjoy the signature charred pies like the Geary (with manila clams and bacon!) or the Castro (with house made sausage) but also to savor antipasti like the famous Arancini.
3611 18th St.
As the little brother (only 30 seats indoors and out) next door to Italian powerhouse Delfina, Pizzeria Delfina shines in its own right as a fantastic pizzeria. Chef Anthony Strong maintains that the key to smooth but supple pizza dough comes from the way one kneads it with care. The bubbly crust is perfectly crisped and blackened. Pies change almost daily, with offerings to showcase what’s in season at the farmer’s markets. The runny fried egg topping is a must-try.
2401 Harrison St.
True to its namesake, flour+water focuses on the integrity of pasta and pizza dough. Each morning, fresh dough is made from the finest 00 flour. The pizzas are then cooked in an Italian wood-fired oven and reflects chef Thomas McNaughton’s California cuisine background. The toppings are seasonal and range from the classics like arugula to the creative like egg or summer squash. flour + water has been wildly popular since its opening in 2010, so reservations are recommended.
Little Star Pizza
400 Valencia St.
Little Star bridges the gap between deep-dish and thin-crust lovers. The Chicago style deep-dish crust is coated with cornmeal to prevent a soggy bottom. To complete the gluttonous deep-dish style are layers upon layers of tomatoes, pesto, chicken and everything you can imagine. The thin-crust option is more reserved, and delicious in its own right with a crispy, bubbly crust. Little Star also has locations on Solano Ave. and Divisadero St.