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Best thin crust pizza in SF?

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

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  1. 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.

    1. 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

        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

          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. 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. 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

            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

              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

                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

                  What about Little Star for thin crust?

                  1. re: gidget1234

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

                    1. re: gidget1234

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

                1. 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. 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. 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

                        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

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

                          1. re: Robert Lauriston

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

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                            Zero Zero
                            826 Folsom St, San Francisco, CA 94107

                            1. re: DezzerSF

                              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

                                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

                            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.

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

                          3. re: Robert Lauriston

                            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?

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                            Cotogna
                            490 Pacific Ave, San Francisco, CA 94133

                            1. re: Leely2

                              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

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

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                                Ragazza
                                311 Divisadero St, San Francisco, CA 94117