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Coming here to sit in the always bustling bar and dining room or patio ensures we have a pick of a variety of doughs, shapes, and toppings. Puffs of hot air escape the charred bubbles when you take a bite, and the crust is thin yet sturdy enough to avoid sogginess. And toppings like prosciutto with a runny egg or curled-up pepperoni are simple but flawlessly balanced—each pizza can easily feed two people, but you should order a couple for the table to try the different combinations. House ranch (extra dill-y) is on hand for dipping, as are cocktails, wine, and salads made up of 50% parmesan.
The Best Pizza Places In San Francisco
Next time your friend’s roommate who used to live down the street from Joe’s starts complaining about the lack of New York-style slice spots in SF, point them in the direction of Gioia in Hayes Valley. Their massive, thin-crust slices are meant to be folded (the directive is outlined on the box), and are best eaten while standing on the curb and debating whether or not you’d be able to survive an actual winter. Toppings stay pretty classic—think pepperoni, sausage, and mushroom—and you can (and should) dress up slices with ranch or chili oil. This Glen Park pizzeria churns out the crispiest thin-crust pies in the city. Bite into one and a near ear-splitting crunch will probably be detected all the way in the Presidio.
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Like never bothering to cross the bay to Alcatraz, standing in line for Golden Boy is a local rite of passage. As is ordering one of their fluffy Sicilian focaccia squares with a crispy bottom. This North Beach institution (est. 1978) with its iconic red neon finger sign makes some of the thickest and cheapest slices in town, starting at $3.50. There are also only six kinds on the menu, but we zero in on the pepperoni or the meaty combo with sausage. Inside, punk music blares, the walls are covered with stickers, plenty of beers flow from the tap. Craig and Annie Stoll’s Delfina spinoff, Pizzeria Delfina, is an empire, with multiple locations across San Francisco, Burlingame, and Palo Alto.
Gioia Pizzeria
But newcomer Mr. Singh’s takes a sport bar-esque approach, which makes this a smart place to explore the menu of more than two dozen Indian pizzas with a cup of $2 chai. Try the flavorful chicken tikka masala and butter chicken pies, both of which can be ordered on a gluten-free cauliflower crust. When Ryan and Christina Siu found a space in Mission Bay for their quick-service pizza restaurant, Pizza Squared, they wondered how they could stand out in the pizza saturated Bay Area market. Bake for five minutes, rotate your pie, and bake for another five… or until your crust turns golden brown and the cheese looks toasty and melted. If you’re feeling intimidated by all this talk of high cuisine, don’t be. California style pizza is pretty much a New York slice topped with whatever the hell you feel like throwing on it.
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7) Use a basting brush to coat your rolled out dough in oil before adding your sauce, cheese and toppings. Is also the perfect place for chefs to approach pizza as both personal narrative and personal expression. Tradition, innovation and nostalgia bake together into beautifully mottled canvases. There’s also a short but interesting wine list, with seven options by the glass and bottle. Cellarmaker – Chardonnay 2021Our 2021 Chardonnay is comprised of fruit from the English Hill and Taylor Ridge Vineyards, both located between Sebastopol and the Pacific Ocean. Extreme weather swings from warm days to cool foggy nights and mornings create an expressive Chardonnay with a high impact tropical fruit aroma.
Pizza and beer are an ideal combo, especially when we're craving tomato sauce and a pilsner on a Tuesday night. Lucky for us, Cellarmaker House of Pizza in Bernal Heights has a lengthy list of beers on tap and excellent Detroit-style pies, also available by the slice. The square pizzas are deceptively small, with crunchy cheese walls and slightly chunky tomato sauce on top. Get any pizza involving pepperoni—their version is something we crave for midday snacks. The casual spot has bar seating, a few high-tops perfect for small groups, and a parklet out front.
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Crispy outer cheese walls caramelized to deep golden-brown and slightly sweet house tomato sauce we’d gladly funnel into our mouths are other reasons to love these pies. They have other locations in the city, but we like the Yerba Buena spot, which has a patio overlooking the gardens. Goat Hill Pizza in Potrero Hill has been around since 1975, and here’s why—the brick oven-fired pizzas have thin sourdough crusts that are so good we practically hear angels sing when we eat one. That, and the fact that the red-checkered tablecloths and goat drawings and statues make us feel like we’re at a quirky relative’s house for Sunday night dinner. We usually go for the Porky Pie with bacon and red onion, plus enough roasted garlic and garlic cream to single handedly keep the breath mint industry in business.
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The pies serve one, but the ideal way to eat here is to come with a date or a few friends and split as many as will fit on the table (which could mean ordering all six pizzas). And save room for dessert—the dense flourless chocolate cake is a neighborhood gem, as is anything with their brown butter shortbread. For something even less traditional, there’s a white pizza ($22) with mozzarella, toma, pecorino tartufo, red onion, hen of the woods mushroom, confit garlic, and black truffle. Gialina is a family-friendly Glen Park restaurant with an excellent menu of starters and roasts, but it’s the pizza that inspires a daily line there and at its NoPa sister spot Ragazza.
Fans appreciate the not-too-thick, not-too-thin crust with just the right amount of chew. This Tenderloin pizza spot nails every element necessary for a perfect slice, which is what makes it one of the Best Pizza Places In America. There are chewy yet crisp crusts that are foldable without getting soggy. Bright orange grease drips out of the creases, and toppings are flavor-packed, whether you opt for the smoky pepperoni cups or slightly sweet vodka sauce paired with globs of mozzarella.
On the nose, it offers aromas of ripe strawberries, cherries, and red currants, with a hint of citrus zest. The palate is bright and lively, with flavors of watermelon, cranberry, and pomegranate, balanced by a refreshing acidity and subtle minerality. The tannins are soft and well-integrated, giving the wine a silky texture and a long, satisfying finish. Hayes is a native New Yorker who emerged from the great halls of academia with a useless Philosophy degree and a useful passion for fine beverages.
Whenever we come here, we go for the amatriciana with pancetta and a runny egg on top, and the mushroom pie with caramelized onions, truffled fontina, and preserved lemon. No meal is complete without the decadent Nutella dessert pizza topped with squiggles of mascarpone. The relaxed spot can easily function as a weeknight double date destination and a place we'd take a youth soccer team to carbo-load after a game. The lowkey Richmond spot earns the title based on evenly golden-brown crust alone. What goes on the pies depends on what’s in season, and rotates every other week. So expect super fresh ingredient combinations like gooey eggs and asparagus or braised short rib with garlic confit.
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