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Authentic Neapolitan Style Pizza

Having been to Naples this past August, I was spoiled by having the best pizza I have ever had in my life. My goal is to find Bay area restaurants that come as close to authentic Neapolitan style pizza as possible. So far, I've only tried out A16, which was pretty darn good. I've also heard Pizzeria Delfina is comparable.

Any other recommendations? I don't want anything fancy - just good buffalo mozzarella, tomatoes, and basil. Basically, an excellent pizza margherita is all I ask for. As for geographic location, I would prefer recommendation either in the Palo Alto/Menlo Park/Mtn View area, or SF. But if it's really good, I'm willing to drive further...

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  1. A16 is the only VPN-certified place in the area. I don't think you're going to get any closer to the real thing.

    Delfina's worth a try but they use a gas deck oven and the crust is slightly thicker and crisper.

    19 Replies
    1. re: Robert Lauriston

      As I recall, there was a pizzeria that opened somewhere in the East Bay (around Hayward?) a year or two ago by a guy who was certified as a pizza maker in Naples and won a pizza making contest there.

      I cannot recall the name of the place or its exact location.

      1. re: DavidT

        You're thinking of Pyzano's in Castro Valley, and, BTW, it's been there way-y-y longer than 2 years. Tony Gemigniani, master pizzaiolo and won awards in ITALY for his spinning and throwing techniques. Adam

        1. re: adamshoe

          Yes, that is the one I was thinking of. Thank you.

          Have you tried their pizza? Is it any good?

          1. re: NoeMan

            VERY interesting news! Thanks.

        2. re: DavidT

          Gemignani won the Trofeo Citta di Napoli Championato Internazionale per Pizzaioli in 2007. Unfortunately, he can't make the pizza that won him the prize because Pyzano's doesn't have a wood oven. On at least one occasion he rented one and set up in the parking lot:

          http://pyzanospizzeria.com/news/archi...

          Per tablehopper, he's opening a place called Tony’s Pizza Napoletana / International School of Pizza in the old La Felce / Avenue G / Lou's space in North Beach, so that may change.

          http://www.tablehopper.com/2009/02/ch...

          http://www.internationalschoolofpizza...

          -----
          Pyzano's Pizzeria
          3835 E Castro Valley Blvd, Castro Valley, CA 94552

        3. re: Robert Lauriston

          Link:

          -----
          A16
          2355 Chestnut St., San Francisco, CA 94123

          1. re: Robert Lauriston

            A16 is decent. Wood and not coal. I feel like their margherita was bland in flavor and the sauce was a bit too bitter. I assume they are using san marzano tomatoes (maybe canned) and don't rinse them enough (I understand that slight bitterness is the norm).

            I agree with RL's opinion on Delfina's crust. Their margherita is even more bland than A16's IMO. Their panna with sausage is extremely tasty though so when you go to give that a try and don't even bother with the marg. Their tripe dish is also amazing.

            If you're ever in NY then check out Luzzo's and Lucali's. They easily make my two favorite pizzas. Both very traditional Neapolitan style.

            1. re: EnderWiggin

              i'm very partial to una pizza napoletana in manhattan. a16 will do in a pinch. just wish i could convince them to keep the pizza in the oven for an extra 30 seconds or so.

              1. re: steve h.

                una pizza napoletana is very good as well...but I don't think I like to cut my own pizza haha

                Why do you think A16 should keep it in for an extra 30 seconds? I'm just wondering. My favorite pizza places mostly keep the timing at around 2 minutes (oven at around 750 degrees) and I think A16 hovers around 3 minutes. Maybe their oven wasn't as hot as it usually is the last time I timed it.

                1. re: EnderWiggin

                  i like a little char on my crust. not too much, just enough to influence the overall taste of the pie.

                  upn is a hoot. i always sit up front so i can watch mangieri work.

                2. re: steve h.

                  Just ask for it well done. I do that at Pizzeria Delfina, because I don't think they keep it in the oven long enough. A16 is perfect for me, though.

                3. re: EnderWiggin

                  A16 uses wood because that's the rule for Neapolitan pizzas, not coal. I suspect they'd lose their certification (not to mention run afoul of air quality laws) if they used coal.

                  1. re: a_and_w

                    coal is a new york city thing. i think that may have been ew's frame of reference.

                    1. re: steve h.

                      Yes it was a frame of reference. I'm familiar with the guidelines so I just mentioned san marzano tomatoes and wood not coal just to help describe the pizza.

                      1. re: EnderWiggin

                        I see. Then we agree that A16 is a more accurate representation of traditional Neapolitan style than, say, Luzzo's, which uses coal?

                    2. re: a_and_w

                      Coal ovens aren't allowed in Cali.

                  2. re: Robert Lauriston

                    So we finally made it to Pizzeria Delfina last night (the Pac Heights location). We waited for about 40 minutes, which was surprising for a Friday night. My husband ordered the pizza margherita with buffalo mozzarella and pepperoni and I got the same sans pepperoni plus arugula. He didn't care for the pepperoni, but we both really enjoyed our pizzas. There is certainly much thicker, but we got a side of tomato sauce to dip it in, which was the perfect accompaniment. Also, perhaps due to the lack of wood-burning oven, the crust had minimal amounts of charring, which I didn't mind.

                    While I must admit that Pizzeria Delfina is NOT authentic neopolitan style pizza, in the fashion of A16, it is still pretty amazing. I've decided that if you want a taste of Naples, A16 is your best bet, but if you want good pizza and are not picky about its region of origin, then Pizzeria Delfina is most definitely worth going to.

                  3. Gialina claims to make a "Neapolitan-Style" pizza on their website. I had their food and liked it a lot, although I'm not sure how authentic it is compared to Italy. It's a good place to try if you're looking to compare the different pizza offerings around here.

                    www.gialina.com

                    -----
                    Gialina
                    2842 Diamond St, San Francisco, CA 94131

                    9 Replies
                      1. re: Shane Greenwood

                        Gialina's pizza is delicious and I'm a fan. But it's really their own individual style: a rather looser interpretation of "Neapolitan style" than what you'll find at A16. Nothing wrong with that - both these places make very delicious pizza.

                        As you may have gathered from the lack of recommendations, there's nothing close to A16 that I know of in the Palo Alto / Mountain View / Menlo Park area. The closest I've found in the South Bay area so far would be Pizza Antica in Santana Row in San Jose. On a good day is very reminiscent of pizzas I've had in northern Italy. I've heard good things about La Pizzeria in downtown Campbell but haven't tried it yet. I haven't been to Naples yet, but someday...

                        Michael

                        1. re: mdg

                          I'd love to hear a report on La Pizzeria in Campbell. Also has anyone had the pizza at La Strada in Palo Alto lately? It's been a few years since my last visit, but it is wood-fired with a minimalist approach.

                          -----
                          La Strada
                          335 University Ave, Palo Alto, CA 94301

                          La Pizzeria
                          373 E Campbell Ave, Campbell, CA 95008

                          1. re: Melanie Wong

                            I've had the pizza margherita at La Strada. It's sub par in comparison to the rest of these places (A16, Pizzaiolo, Delfina), and not worth the money, at least in my book.

                            1. re: Melanie Wong

                              The pizzas at La Pizzeria look like the pizzas we had in northern Italy, but taste-wise they do not match up. Both the crust and the tomato sauce were too bland. It was decent, but nothing special. The good news I heard about this place was a couple years ago, so maybe it used to be better. The wine by the glass list is excellent, however - we had very tasty glasses of Nero d'Avola and Negroamaro Rosso, the latter the wine special of the week.

                              A16 remains my favorite Bay Area destination for pizza, with Gialina close behind. In this area, Pizza Antica at Santana Row is a better bet.

                              Michael

                              1. re: Melanie Wong

                                Note that La Strada's original chef has left to open his own place. It's a new ballgame.

                              2. re: mdg

                                I recently moved from Naples (you can see my favorite pizzerie at http://www.wikinapoli.com/to-eat/pizza) and tried Gialina. They have very good, innovative pizzas but, as mdg points out, it is a rather--in fact, I would say extremely--loose interpretation of "Neapolitan style." The main difference is that the crust is much harder/crunchier than you would find at any Naples pizzeria--a bit closer to the Roman style, in fact (which is more like a cracker).

                                Gialina probably calls it "Neapolitan style" to distinguish it from New York or Chicago style pizza, but I wouldn't recommend it for someone wanting an "authentic" Naples-style pizza.

                                1. re: skywalkerswartz

                                  Exactly. Some of the pizzas are excellent but not quite Neapolitan.

                                  1. re: epop

                                    Thats why we call it "NEOpolitan"...the same for Pizzeria Delfina......Neopolitan!

                            2. We ate at A16 last year and were underwhelmed. We had arrugula topped pizza and an order of burrata [that was excellent]. The pizza was okay, but nothing special in our book. Crust was too thin and a bit more charcoaled than we like.

                              We had the Salsiccia pizza at Delfina this past Sunday. It was excellent. It had just the right amount of sauce [very fresh and light tasting], mozzarella was creamy, the sausage had a nice flavor [not hot, but not mild either] and it also had juliened red peppers and onions.

                              These transplanted NYer's thought Delfina surpassed A16!

                              Deb

                              6 Replies
                              1. re: DebitNM

                                That makes sense since Delfina is a cross between NY style and Neapolitan, leaning more toward NY. I prefer Neapolitan style and think that A16 is right on the money. I like Delfina in a pinch if I can't get to the other side of town to go to A16 or Picco in Larkspur, but the lack of a wood burning oven seems like a total cop out for Delfina. Gialina and Beretta is a different story for me as I have had inedible pizzas there. In the Bay Area, A16, Picco, and Pizzaiolo are the only pizzerias that make a product that closely resembles true Neapolitan pizza (A16 is more like Da Michele, Picco is more like Trianon, and Pizzaiolo is a bit thicker and chewier like Gorizia in the Vomero).

                                All the pizzas I had when I lived in Naples had very charcoaled bubbles on the edges and were thin and droopy with a soupy center that forced you to eat them with a fork and knife unlike NY pizza which can fold a slice and eat by hand. If anything I wish A16, Picco, and Pizzaiolo did not concede to American tastes and would make their pizzas even soupier and more supple, but then everyone who is not used to that style would complain that they are not crispy and are soggy, specially all the NY transplants.

                                1. re: Amy G

                                  There's no room for a wood oven in Pizzeria Delfina's cramped space. They describe themselves as "Naples meets New York–inspired pizzeria," so it's not false advertising.

                                  1. re: Amy G

                                    Adding links.

                                    http://blogs.sfweekly.com/foodie/laur...

                                    -----
                                    Pizzaiolo
                                    5008 Telegraph Ave, Oakland, CA 94609

                                    Pizzeria Picco
                                    320 Magnolia Ave, Larkspur, CA 94939

                                    1. re: Amy G

                                      American pizza does NOT need to be any soggier or soupier than it already is.

                                      PS: Full disclosure -- I'm a NY transplant LOL!

                                      1. re: Amy G

                                        La Pizza Fresca Ristorante claims to be the first certified in NY and 93rd in the world, and their pizza is a little soupy like you described. The crust is on the chewy side. This probably isn't what most New Yorkers are looking for when they say they want to find Neapolitan in SF though.

                                      2. re: DebitNM

                                        "These transplanted NYer's thought Delfina surpassed A16"

                                        Doesn't shock me. Delfina is the all around closest to a NY pie.

                                      3. It's not strictly traditional in that they use whatever ingredients they feel like, but I really like the pizza at Zuni. Appropriately sized, thin crusted, and blistered from the wood fired oven, with a nice limited but flavorful topping. The standby is just a sprinkling of ricotta salata, but they also have other pizzas once in a while.

                                        As for pizza in Naples, best pizza ever, really? I found the pizza in Naples to use inferior ingredients and great technique. The sum was certainly greater than the parts, but they were missing certain flavor dimensions due to the low-mid quality mozzarella and sauce. We went to a number of the best ranked places, and pizzas were all less than 5 euros, which just doesn't pay for the best DOP mozzarella. It pays for bargain basement mozzarella.

                                        4 Replies
                                        1. re: SteveG

                                          i've been meaning to try the pizza at zuni for lunch. maybe it's time to quit thinking about it and just do it. thanks for the tip.

                                          1. re: SteveG

                                            The first place we tried Naples had an option of buying cheaper pizza with fior de latte mozzarella or paying a few euros more and getting buffalo mozzarella. We ordered one with each and you could definitely tell the difference. It was pure buffalo mozzarella goodness from then on.

                                            1. re: hmruthi

                                              Wow...that would have made a huge difference. Thanks for the tip.

                                              1. re: hmruthi

                                                SteveG and hmruthi: Please note that "classic" pizza margherita *is* made with fior di latte (i.e. cow's milk mozzarella) rather than mozzarella di buffala (i.e. buffalo milk mozarella). The reason for this is that good, fresh mozzarella di buffala has a lot of liquid, which tends to drench the pizza. That's not to say that you can't get (and enjoy) good pizza which either has small amounts of cooked mozzarella di buffala or fresh mozzarella added after the pizza comes out of the oven (both of which are often called a "D.O.P." pizza, named after the Italian system of protecting the provenance of the cheese), but it's not the classic taste. If you both liked the D.O.P. better than the classic margherita, that's great, but it's just a different dish--not necessarily "inferior ingredients." I've had and enjoy both!

                                            2. Odd to have seen this after just adding a place record for the new Pizza Nostra opening on De Haro at the end of Feburary 2009. According to the Chronicle the chef is a veteran pizza maker from Naples who just moved here a month ago.

                                              Here's the place record.
                                              http://www.chow.com/places/46013

                                              I didn't link since it isn't open and someone looking for info on the place after it opens would just get this long thread that does nothing but mention the place. Just click on the link if you need address info.

                                              5 Replies
                                              1. re: rworange

                                                The fact that some place has AN Italian in charge of the pizza does not mean much. Tons of places have that, Italians make bad pizza, too, and even more so in the US.
                                                Kind of like the VPN certification, completely worthless, there are some bad pies coming out from these places.
                                                Good pizza is very rare, unfortunately.
                                                And SteveG, there is really good fiore di latte. Most mozz di buf in the US is bad, sour because it has an extremely short shelf life. And no, most people don't know the real taste because what you get in most of the stores is actually sour, though it just seems like that is the taste.
                                                You can use either version of mozz and have a great pie.
                                                Unfortunately, it is worse than a needle in a haystack for greatness.
                                                Maybe goodness but I don't even bother because improvement is so simple.

                                                1. re: dietndesire

                                                  Well, yes ... like another poster ... most of the pizza I had in Naples wasn't much .

                                                  HOWEVER ... the Chronicle makes it sound like this is more than someone off the boat from Naples
                                                  http://www.sfgate.com/cgi-bin/article...

                                                  " Giovanni Aginolfi, a veteran Italian pizza chef, will man the stoves - and pizza oven - at Pizza Nostra, the new spot from Jocelyn Bulow (Chez Papa, Chez Maman, Chez Papa Resto).

                                                  Pizza Nostra is scheduled to open later this month in the former Cafe Couleur (300 De Haro St.) at the foot of Potrero Hill, serving Neapolitan-style pizza and focaccia, along with pastas and small plates. Aginolfi, who is from Naples, arrived about a month ago from Europe where he worked most recently on the French Riviera."

                                                  1. re: rworange

                                                    Pizza Nostra finally opened and there is a positive report linked to this place record.
                                                    http://www.chow.com/places/47519

                                                    The website is even working
                                                    http://www.pizzanostrasf.com/pizza_me...

                                                    They say they have weekend brunch, but at this point only a dozen menu items are on the website.

                                                    From the website ...

                                                    "Pizza chef Giovanni Aginolfi, with 18 years of experience, is one of Europe’s foremost pizza chefs and has worked most recently on the French Riviera. In the World Pizza Championship held annually in Italy, Aginolfi finished in 6th place in 2007 and in 5th place in 2008

                                                    Pizza Nostra includes a large variety of thin crust pizzas, three focaccia offerings (signature recipes from the Italian city of Recco), a dozen small plates, an antipasti bar and a plate de jour main course. The restaurant’s pizza oven utilizes gas heat with a wood scenting feature.

                                                    Check out our gelato bar serving seven or eight flavors, all imported from Italy, and the 35 selections on the Pizza Nostra wine list which are also all Italian imports."

                                                    I'm betting that gelato from Italy is Bindi which Danilo also sells.

                                                    1. re: rworange

                                                      "Wood scenting feature"? That's a new one.

                                                      1. re: Robert Lauriston

                                                        Yeah, that made me giggle.

                                                        The appetizers currently on the site look good

                                                        Eggplant Involtini, Goat Cheese, Pesto, Tomato Concasse 7
                                                        Burrata and Fava Bean Salad 10
                                                        Grilled Octopus with Chick Peas, Celery and Lemon 9
                                                        Rock Shrimp and White Bean Salad with Mint and Fennel 9
                                                        Steamed Littleneck Clams, Roasted Tomato Broth, Oregano, White Wine and Aioli 13
                                                        Fritto Misto with Lemon, Aioli and Fresh Herbs 9
                                                        Eli's Meatballs Al Forno with Marinara and Parmigiano Reggiano 9
                                                        Oven Roasted Bone Marrow with Gremolata and Garlic Crostini 12
                                                        Garlic Country Bread (3 Slices)

                                                        They have a weird website. You have to scroll to the right a lot to get the full menu.

                                              2. Just went back to A16 last night with my husband. We ate at the bar, and we had the pizza margherita with arugula and the mushroom pizza. With a couple of glasses of wine, the meal was fantastic. We have a new mission to try out all the good pizza places in SF, inlcuding Pizzeria Delfina and Pizzaiolo. We'll keep you all posted on our progress...

                                                1. Try Poggio if you are in Sausalito...its very authentic Napoletana.

                                                  11 Replies
                                                  1. re: SFguy

                                                    Would you recommend Poggio over Picco Pizzeria in Larkspur?

                                                    1. re: hmruthi

                                                      In my opinion, Picco is far superior if judging from a Neapolitan pizza standpoint. Poggio is more like wood fired pizza you would find in Tuscany. Thinner, crisper and not like anything I had in Naples. I like Poggio, it is a solid central Italian inspired restaurant, but pizza is their weak point.

                                                      I think many posters here confuse all forms of Italian pizza and bulk them together not understanding that pizza in Naples has a very particular characteristic which is different from the thinner and crisper pizzas found throughout the rest of Italy.

                                                      As mentioned, there are only three places that are true to the Neapolitan style: Picco, Pizzaiolo, and A16. Look for places that have wood burning ovens and that use either imported (Picco and A16) or locally milled (Pizzaiolo) double zero flour. Then look at the time the pizza spends in the oven. If it is more than 2 minutes, they are going for a lower temp oven and a crisper style.

                                                      1. re: Amy G

                                                        When did Pizzaiolo switch to local flour? They used to have a pallet or two of Caputo in the back.

                                                        http://blogs.sfweekly.com/foodie/laur...

                                                        1. re: Robert Lauriston

                                                          When I was there 6 months ago or so I saw sacks of Giusto's double zero. Maybe they were just experimenting, but either way they are using double zero.

                                                        2. re: Amy G

                                                          Does Picco not have indoor seating on the weekends, or am I missing something? I was thinking of going with a group of people next Saturday night and from the website, it seems like we cannot sit inside...

                                                          1. re: hmruthi

                                                            It is a very small place so not good for groups. They have a small counter where you can sit. It is perfect for lunch after hiking on a weekend for two people. Pizzaiolo is better for a larger table, but I would not do larger than 8 as I am not sure if they could handle a very large group.

                                                            1. re: Amy G

                                                              I'm not sure what Pizzaiolo's limit is, but they can definitely handle groups larger than 8.

                                                              1. re: Robert Lauriston

                                                                Got reservations for a group of 7 pretty easily. We're going next Saturday...

                                                                1. re: hmruthi

                                                                  So, I finally made it to Pizzaiolo last Saturday and I have to say that I was pretty disappointed. First off, when we got there, I had to wait around for the hostess to figure out if I had a reservation or not. This was particularly annoying because I had confirmed the reservation twice (once the day before, and once a few hours before dinner). Once we actually got seated, they never brought out bread (although I requested), and told one of the members of my party that they had run out of coke (or whichever similar coke-like beverage they serve). All of these little things would not have made a difference if the pizza itself had been good, but to be perfectly honest, it wasn't anything spectacular, especially after 45 minutes of driving to get there. Neither my husband and I are fans over overly burnt crusts, and both of our pizzas (margheritas) seemed like they had been in the oven too long.

                                                                  End conclusion: I would definitely pick A16 over Pizzaiolo any day of the week.

                                                                  1. re: hmruthi

                                                                    burnt crust? no bread?? no coke???
                                                                    i'm all over this place. a16 is a "goto" but pizzaiolo sounds pretty good.

                                                              2. re: Amy G

                                                                We finally made it out to Pizzeria Picco after a 6 mile hike in Muir Woods. We got to eat our pizza at the bar, and we had great service. I ordered the pizzeria margherita with the addition of imported Italian buffalo mozzarella and arugula. I asked the arugula without oil or salt, but they somehow ended up getting the order wrong by adding those two ingredients onto the arugula, which made the entire pizza quite oily. My husband got the mushroom pizza (called "Seven") and his was definitely better, and much less oily. So far, his rank for Neopolitan pizza places in the bay area are Picco, A16, and Pizzaiolo, with Delfina in its own category. I would rank A16 higher than Picco, mainly because I like the A16 crust better, but otherwise my list would be the same.

                                                                Also, the soft-serve ice cream was a huge plus at Picco. I got the chocolate soft serve with strawberry compote and my husband got the vanillla with hot fudge. We both would recommend the latter over the former.

                                                      2. If you find yourself wandering in the wilds of the East Bay, try Pizza Antica in Lafayette. Very simple is very good there, and the more complex also very good. Pizza in Italy always seems mythic, but we can make do.

                                                        -----
                                                        Pizza Antica
                                                        3600 Mt Diablo Blvd, Lafayette, CA 94549

                                                        1. You might want to try La Ciccia in Noe Valley. Really good pizza (try the Sardo) although they generally only have a couple on the menu.

                                                          -----
                                                          La Ciccia
                                                          291 30th Street, San Francisco, CA 94131

                                                          4 Replies
                                                          1. re: twenex

                                                            La Ciccia's pizza is not at all Neapolitan style. I wouldn't order it again, didn't seem to me to be in the same league with the exquisite Sardinian pastas, fish, and meat dishes.

                                                            1. re: Robert Lauriston

                                                              Robert where does Nizza la Bella fall in the pizza category? I know that the chef/owner has a certificate from Italy, but I don't remember which style.

                                                                1. re: Robert Lauriston

                                                                  Thanks! See I don't know my pizza styles!

                                                          2. Has anyone tried the pizza at Gitane? I know they have a wood burning oven but not sure what style of pizza they are serving.

                                                            1. GIALINA's (in Glen Park) for sure! their crust is amazing....a little sweet and little salty. perfectly cooked and paper thin. i was in Italy earlier this year and it's the only pizza that comes close.

                                                              4 Replies
                                                              1. re: pumakat

                                                                For a more Roman style pizza (thinner and crunchier crust), try out Beretta at 23rd and Valencia. It's very scene-y and busy, but their kitchen is open until 1AM, so if you go on the later side you can avoid the crowds.

                                                                1. re: catwood10

                                                                  I must say I enjoy Beretta more than Delfina, but not as much as A16. I also prefer Beretta's Roman style pizza to Delfina's cross of NYC/Napoli. Also no one mentioned Pizzetta 211. I forget if it is wood-fired or not, but none the less worth the trip to get that pie!

                                                                  Zuni makes great pizza in their wood-fired oven, but I believe A16 is as close that you will get to Napoli on this coast. Though I wish we could transplan Lucali's from Brooklyn, or UPN.

                                                                  -----
                                                                  Pizzetta 211
                                                                  211 23rd Ave, San Francisco, CA 94121

                                                                  1. re: bouffe

                                                                    Pizzetta 211 has a gas deck oven. Their pizza's the thinnest I've encountered anywhere--thinner than in Rome.

                                                                    1. re: Robert Lauriston

                                                                      Yes now that I think about it, I probably would have noticed a wood fired oven in that small place. It is probably the thinnest I have ever had. Best kept secret in SF but it probably is not so secret anymore.

                                                              2. Tony's Pizza Napoletana. on stockton st. prepare to pick up your wings when you are done... you will have died and gone to heaven.
                                                                Get there early... and get the classic margherita - he only makes 73 a day!

                                                                3 Replies
                                                                  1. re: foodie317

                                                                    We went to Tony's on Saturday for lunch. We ordered the puttanesca pizza. I told the waitress we like our crust nicely charred, and all she said was she'd tell the chef. A little while later out comes a pizza with zero char and obviously not cooked in a wood oven. It was our first time there and would have expected the waitress to inform us that the pizza we were ordering would not be fired in the wood oven and would not have a charred crust. The pie was blah. Yet, as we sat trying to eat our mediocre pie, we saw some beautiful looking pies coming out of the wood oven. So we left Tony's very disappointed, leaving two slices on the tray and a smaller than usual tip. They should simply shut down the oven in the back as it turns out poor quality pales. Whereas in many NY pizza joints, you can also order different styles of pie, and all of them usually taste pretty good. Pizza in SF continues to be a real hit-or-miss proposition.

                                                                    1. re: chilihead2006

                                                                      Since the menu has which type of oven is used for what type of pizza, the server probably thought you read tthat. The type of pizza you orded was from the domed brick oven and not the wood-fired oven
                                                                      http://tonyspizzanapoletana.com/menu.php

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

                                                                  2. So the SF Chronicle is saying Anthony Mangieri (of Manhattan's Una Pizza Napoletana and Chow's Obsessives fame) may be pulling up stakes and eventually setting up shop in SF. Let the pizza wars continue!

                                                                    6 Replies
                                                                    1. re: Spatlese

                                                                      He has closed Una Pizza Napoletana and plans to open a place in California, but he's also considering Santa Cruz.

                                                                      http://www.nytimes.com/2009/07/22/din...

                                                                      1. re: Robert Lauriston

                                                                        I ate at Una last month (as well as Motorino, talk about irony!) and really enjoyed the pizza. I love the fact that Mangieri makes every pie himself.

                                                                        1. re: tvham

                                                                          I enjoyed his pies as well...but was a bit bothered by the size and having to cut my own slices

                                                                          1. re: EnderWiggin

                                                                            Small, unsliced pies are part of the Neapolitan tradition.

                                                                      2. re: Spatlese

                                                                        I really don't like his attitude -- for a long time UPN refused to serve tap water. I also thought his pizzas were overpriced. That said, the man makes an authentic Neapolitan pie. I will give him another try if he opens up in SF. I also think San Franciscans will greatly appreciate his craft.

                                                                      3. Pizzaria Avellino on Lombard near the Presidio gate
                                                                        http://chowhound.chow.com/topics/646527

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                                                                        http://chowhound.chow.com/topics/652687

                                                                        1. I realize it's not in the SF Bay Area, but was wondering if anyone's been to the Prospector outside of Yosemite, which is also VPN-certified, and how it compares with A16 (or other favorites). The idea of a VPN-certified pizza place in such a remote location has always intrigued me. I couldn't find anything on it by searching on the California board, but then again, I'm terrible at searching on here.

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                                                                          A16
                                                                          2355 Chestnut St., San Francisco, CA 94123

                                                                          5 Replies
                                                                          1. re: vulber

                                                                            Yo Vulber...If you check out the Slice Serious Eats website i reviewed the Prospector a few weeks ago...Its a wonderful place set in a pine grove ...only a few tables but i had several pies...my only negative which may not be a problem for others is the Diavola pizza was too "hot" as in spicy to eat...i loved the crusts...Martin cures his own meats...etc..if you love the Neapolitan style you'll love it.

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                                                                            Diavola
                                                                            21021 Geyserville Ave, Geyserville, CA 95441

                                                                            1. re: lapizzamaven

                                                                              I put an inquiry on the California board

                                                                              Twain Harte: The Prospector - VPN Certified Napoletana Pizza by the pizza perfectionist?
                                                                              http://chowhound.chow.com/topics/733878

                                                                              Maybe you could put your reply there. It is ok to link to your own blog about it as long and you write enough about it on Chowhound. Don't just say "It was good. Here's my blog link"

                                                                              If that history on the website isn't a tall tale, it is something... log cabins ... venison milk mozarella ... pizza drizzled with duck fat ... an oven from Italy brought by ship through Cape Horn and then hauled to California by mule train.

                                                                              Seems like there are other good dishes on the menu with mentions of Umbrian trofie pasta and chorizo with quince jam.

                                                                              The wines are sold retail so they are affordable. No mark up

                                                                              In another thread about how to find food greatness, one tip was that places with lots of rules are usually great. If that is the case, this place must be exceptional. There's even a sign on how to flush the toilet.

                                                                              Anyway, more on the above link. Hope you will post there lapizzamaven.

                                                                              1. re: rworange

                                                                                rworange...this may sound pathetic but do you mean i should go to the link you provided then click on my review at Slice and send it over? Gladly if thats all the computereze i need...thanks for the suggestion...

                                                                                  1. re: wolfe

                                                                                    I thank you, Wolfe...one day i'll learn these blogging trix!