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Best thin crust pizza in SF?

g
gidget1234 Jun 4, 2008 01:57 PM

I'm a HUGE fan of Pizzaiolo in Oakland. Is there anything remotely comparable in San Francisco?

  1. Robert Lauriston Apr 27, 2011 09:48 AM

    Some new places that may be contenders:

    Cotogna is somewhat similar in style to Delfina, except with a wood-burning oven.

    Zero Zero is owned by the same people as Picco.

    Ragazza is a spinoff of Gialina.

    Tony's: two adjacent places, five or six different kinds of oven, a dozen styles of pizza ... this is like a living pizza museum. So far, I don't think I've had a pizza there that's quite the equal of Cotogna's, but I'm still working my way through the styles.

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    Pizzeria Delfina
    3611 18th St, San Francisco, CA 94110

    Pizzeria Delfina
    2406 California St, San Francisco, CA 94115

    Tony's Pizza Napoletana
    1570 Stockton St, San Francisco, CA 94133

    Zero Zero
    826 Folsom St, San Francisco, CA 94107

    Ragazza
    311 Divisadero St, San Francisco, CA 94117

    Tony's Coal-Fired Pizza and Slice House
    1556 Stockton St, San Francisco, CA 94133

    Cotogna
    490 Pacific Ave, San Francisco, CA 94133

    9 Replies
    1. re: Robert Lauriston
      Scott M Apr 27, 2011 10:23 AM

      What about Una Pizza Napoletana? Is the honeymoon over?

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      Una Pizza Napoletana
      200 11th St, San Francisco, CA 94103

      1. re: Scott M
        Robert Lauriston Apr 27, 2011 10:34 AM

        To me, that sort of non-crisp traditional Neapolitan pizza is a different beast.

        1. re: Robert Lauriston
          DezzerSF Apr 27, 2011 01:33 PM

          Isn't Zero Zero's similar, in the non-crisp way?

          -----
          Zero Zero
          826 Folsom St, San Francisco, CA 94107

          1. re: DezzerSF
            Robert Lauriston Apr 27, 2011 01:50 PM

            The Zero Zero pizzas I've had had a definite crunch.

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            Zero Zero
            826 Folsom St, San Francisco, CA 94107

            1. re: Robert Lauriston
              DezzerSF Apr 27, 2011 03:02 PM

              I've been there several times recently, and while I enjoyed the pizzas, the crusts have been on the chewy side for me. Haven't tried Una Pizza yet though.

              I'm partial to Delfina and Tony's.

        2. re: Scott M
          w
          walker Apr 27, 2011 09:44 PM

          I went to Una Pizza Napoletana and I really don't get it; no smell of pizza in there, pizza had only a whisper of sauce, skimpy toppings, about 5 choices of pizzas, none with meat. NOTHING ELSE on the menu. No salads, no meatballs, no pasta, no dessert. If you order a soda and you ask for ice, they tell you they have no ice.

          -----
          Una Pizza Napoletana
          200 11th St, San Francisco, CA 94103

        3. re: Robert Lauriston
          l
          Leely2 Apr 27, 2011 06:50 PM

          I love Ragazza--and it's near my house--but I had a friend complain to me just yesterday that the crust there gets too soggy. His exact words: "It was good but I prefer a crispy crust."

          Haven't been to Cotogna but want to try it soon. Is it still a tough table?

          -----
          Cotogna
          490 Pacific Ave, San Francisco, CA 94133

          1. re: Leely2
            Robert Lauriston Apr 28, 2011 09:14 AM

            Cotogna takes reservations, without one you'd probably be looking at a long wait.

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            Cotogna
            490 Pacific Ave, San Francisco, CA 94133

            1. re: Leely2
              ChowFun_derek Apr 29, 2011 05:20 PM

              Went to Ragazza 2 days ago..and the crust was crisp and chewy!

              -----
              Ragazza
              311 Divisadero St, San Francisco, CA 94117

          2. w
            wontonsoup Jun 4, 2008 09:18 PM

            If you find yourself in the south end of town, try Gialina's in Glen Park (on Diamond at Chenery). Thin, zero soggy, all delicious!

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            Gialina
            2842 Diamond St, San Francisco, CA 94131

            1. Senor Popusa Jun 4, 2008 07:48 PM

              I've recently had quite tasty thin crust pizzas in the Mission at both Pizzeria Delfina and Berretta. The margherita (with burrata) and funghi mixti pizzas at Berretta were both excellent.

              1. Husky Jun 4, 2008 05:50 PM

                I gotta toss Pazzia into the mix...even though they don't have a wood burning oven, there's something about their Margherita...

                1. farmersdaughter Jun 4, 2008 02:46 PM

                  You may also want to try Zuni in SF as they, like A16 and Pizzaiolo, have a wood oven. Note that Zuni has pizza on the menu for lunch only.

                  In SF, you may also like A16, Delfina Pizzeria, Pizzetta 211, Piccino and Gialina.

                  6 Replies
                  1. re: farmersdaughter
                    steve h. Jun 4, 2008 03:04 PM

                    deb and i were having lunch at zuni two weeks ago. the server mistakenly brought a pizza to the table next to us. it sure looked good. i may have to order one next time i'm there.

                    anybody have first-hand experience with the zuni pizza?

                    1. re: farmersdaughter
                      Robert Lauriston Jun 4, 2008 03:13 PM

                      Tommaso's, Zuni, Rose Pistola, and Lulu have wood ovens, and they all make good pizza, but to me their style's not that much like Pizzaiolo's.

                      1. re: Robert Lauriston
                        g
                        gidget1234 Jun 4, 2008 03:19 PM

                        Thanks for all the responses. It sounds like I need to try Delfina. I've heard Tommaso's is good too...but I really do like Pizzaiolo and want to find it's SF counterpart.

                        1. re: gidget1234
                          g
                          gidget1234 Jun 4, 2008 03:27 PM

                          What about Little Star for thin crust?

                          1. re: gidget1234
                            SunsetKid Jun 4, 2008 05:38 PM

                            I like Mescolanza at Clement & 23rd. They also make a great Caesar Salad.

                            1. re: gidget1234
                              Robert Lauriston Jun 4, 2008 11:47 PM

                              I wouldn't order Little Star's thin crust again. Not bad if it were your neighborhood pizza place but nothing like Pizzaiolo's in style or quality.

                      2. Husky Jun 4, 2008 02:15 PM

                        I've tried all the "best" pizzerias in the Bay Area and have found Pizzeria Picco in Larkspur to be the best (when considering the dough, the quality of the toppings and the fact they have a wood burning oven). It's about 10 miles north of the GGB.

                        1. Scott M Jun 4, 2008 02:08 PM

                          I was disappointed with the pizza the one time I went to A16. I ordered the mushroom and it was so loaded with stemmy mushrooms and the pizza was soaked with moisture. However, I could see that it could be good.

                          I found the pizza at Pizzeria Delfina to be good, but they don't have a wood-burning oven.

                          2 Replies
                          1. re: Scott M
                            Robert Lauriston Jun 4, 2008 02:15 PM

                            In my experience, Pizzaiolo has exactly the same weakness, the crust sometimes gets a bit soggy when they load up the pie. But they're still delicious, and it's easy to get a crisp pie if you avoid the loaded-up specials.

                            Pizzeria Delfina's pizza is much closer in style to Dopo's.

                            I like them all, but I'm broadminded about pizza.

                            1. re: Robert Lauriston
                              Scott M Jun 4, 2008 02:25 PM

                              I agree that Pizzeria Delfina is closer to Dopo in style.

                              I have had Pizzaiolo get a little soggy but nothing like the mess I had at A16. A16 put a lot of chiodini mushrooms on the funghi pizza and it was rather oil laden. The stemmy quality of the chiodini mushroom combined with the high oil content they added to the toppings really ruined the pizza for me. Again, I need to go back and try a different pizza.

                          2. Robert Lauriston Jun 4, 2008 02:01 PM

                            Lots of people have other definitions for what makes the best thin-crust pizza, but A16 has a wood-burning pizza oven and the pizza's closer in style to Pizzaiolo's than anyone else's around here.

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