Which style of thin crust are you looking for? Or do you just mean not deep-dish?
A16 does very traditional Neapolitan-style, which means some people don't think it's crispy enough, especially with a lot of toppings (which is not so traditional). Wood oven.
Pizzaiolo does sort of a California variation on Neapolitan-style. Usually not quite as thin as A16. Wood oven.
Nizza la Bella in Albany does a somewhat eccentric variation on thin-crust New York-style. Wood oven.
Pizzetta 211 has the thinnest crust I've found hereabouts, closest to Roman-style as it comes in these parts. Gas deck oven.
Lanesplitter does basic thin-crust New York-style. Helps to order crispy, otherwise they sometimes take the pies out too soon. Gas deck oven.
Pizzeria Delfina does what they call "Neapolitan-influenced." Slightly thicker and crisper than A16. Gas deck oven.
5008 Telegraph Ave, Oakland, CA 94609
2355 Chestnut St., San Francisco, CA 94123
2033 San Pablo Ave, Berkeley, CA 94702
211 23rd Ave, San Francisco, CA 94121
Nizza La Bella
827 San Pablo Ave, Albany, CA 94706
4799 Telegraph Ave, Oakland, CA 94609
re: Robert Lauriston
Thanks for the break down Robert! Your post explains why I didn't care for the pizza at A16 (went there when it first opened) & why I have always been dumbfounded as to others liking it. Perhaps I should try Pizzetta 211. I second Speederia Pizza for its thin crust but don't think it has the flavor of a Roman-style pizza.
Speederia claims to make New York-style thin crust.
If there's Roman (Baffetto)-style around here I have yet to find it. Pazzia used to make a fairly decent gas deck oven version before Maurizio Bruschi (from a Trastevere restaurant family) sold it and moved to Ristorante Ideale. I believe the current owners are Tuscan, regardless the crust's not as thin and they don't bake it dark unless you special-order it "scotta." Worth trying if you're into that style.
Cinecitta's owned by a charming Roman who says she got the recipe from her grandfather, who owned a pizzeria in Rome, but the crust's not very thin and the pies are not remotely like any pizza I had in the three years I lived there.
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re: Joan Kureczka
I've only been once so I don't know if I'd say it's the best, but Piccino was quite good when we wandered in yesterday for lunch. Salads were particularly good, with nice fresh Mariquita Farm produce. My drip blue bottle coffee was excellent--I should have asked which beans they were using.
The pizza crust had great flavor, was nicely cooked but could have been a hair more cooked. I can't complain, since I didn't order the crust well done and their default is more cooked than the average joint.