Tony’s Pizza Napoletana Restaurant Review, San Francisco
Posted by Foodnut.com
Tony's Pizza Napoletana
1570 Stockton St. (At Union)
San Francisco, CA 94133
Tony’s Pizza Napoletana is a new San Francisco North Beach restaurant from Tony Gemignani, 9 time Champion Pizza Tosser, certified pizziaolo. He also runs a the International School of Pizza. He is well qualified to make a great authentic pizza! Also part of his empire, the “to go” oriented Tony’s Coal Fired Pizza and Slice House next door.
They serve 4 types of pizza, STG Pizza Napoletana from the 900 degree wood fired oven, Classic Italian from a Domed Brick oven, Classic American from a NY Flat Top Brick oven, and Teglia/Sicilian style from a Italian Brick Oven. Many Ingredients are imported from Italy. They also serve pasta, salads, and antipasti. Our last visit was in the summer of 2012.
Decor, Vibe – Tony’s Pizza Napoletana in SF has old hardwood floors, baffled ceiling, decorations from the first pizzeria in Naples, four pizza ovens (one is wood burning). Families were dining as were couples and tourists. This place was extremely busy on our last visit in 2012.
Tony at Work.
Tony’s Pizza Menu Pictures (Click to zoom into any picture)
Tony’s Pizza Picks:
Margherita pizza ($18) Limited to 73 per day, Rustic Medium Crust, dough mixed by hand using San Felice flour then proofed in Neopolitan wood boxes, San Marzano Tomatoes, DOP, Sea Salt, Mozzarella Fior di Latte, Fresh Basil, Extra Virgin Olive Oil from Campania. The beautiful pizza was pretty big and had a fluffy crust. Tony explained that this was authentic and designed for folding over. Actually, they use a fork and knife in Naples.. The cheese was very good and mild. No sogginess here but no extra thin crunchy crust either. Chewy side crust, not too charred expect for the bottom. Rich cheese.
Compared to the real deal in Naples, Italy, this pizza was fairly close but lacked some of the sogginess in the middle as well as the intense flavors of the authentic margheritas at places like Starita and Da Michele. This is about as close as it gets without flying to Starita in New York City.
Scarola con Pancetta pizza ($17) Rustic Medium Crust, Crushed red pepper, Mozzarella, Pancetta, Peppered Goat Cheese, Escarole, Sweet Piquante Pappers was recommended by the waiter. Same crust as the Margherita, a sprinkling of bacon and lots of greens. A good pizza with decent flavor although we should have tried a different style pizza.
Mac and Cheese ($7 Kids) was excellent with strong cheese flavor.
Ravioli ($7 Kids) was deep fried to a golden brown and served with dipping sauce. Nice crunchy texture although classic style would have been better for us.
Tony’s Pizza Napoletana is truly a serious Italian pizza restaurant. Tony and his team were constantly checking with us during our meal. They serve up some very authentic pizza. It is hard to compare with other restaurants as most pizzas are not as authentic as Tony’s. We like the thin crunchy pizza crust of Dopo and Gialina, but authenticity suffers.
Tony explained to us that the Classic Italian or American would be crunchier than the STG Pizza Napoletana. We would definitely be back to Tony’s Pizza Napoletana try some of the other pizzas. Kid’s menu available. 3 page wine list with wines by the glass from $7, bottles from $34.
Tony also runs:
3835 East Castro Valley Blvd
Castro Valley, CA 94552
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