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Aug 25, 2012 10:45 AM

best NY-style pizza a la John's of Bleeker St.

I'm talking thin, crisp, charred spots, whole pie made to order, not a greasy Ray's-style slice like Arinell's.

I like Nizza la Bella and Lanesplitter in the East Bay.

Has anyone tried Tony's 1000-degree coal-oven pies? His "New Yorker" combination is close to what I order at John's.

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  1. crust is slightly thicker -- the pizzaiolo only makes extra large and slice can still be picked up intact and eaten manually-- properly charred with black blisters, the closest to that we've found locally is Emilio's on Shattuck. of course, comparing pizzas from different burgs, much less regions, is an invitation to the the pizza gestapo to start with the usual dismissive kritiques.

    7 Replies
    1. re: moto

      Huh, I like Emilia's but it didn't seem that thin or crisp to me compared with Lanesplitter, Nizza, or Gioia (which I'd probably like if they used more salt in the dough).

      1. re: moto

        My report on a Tony's coal-oven pie, didn't seem very NY-style to me:

        1. re: Robert Lauriston

          Yesterday's Lanesplitter was not very crisp (and we always order "extra crisp") from the Albany takeout - started eating w/in 10 minutes of its completion. In fact, it was the soggiest in awhile.

          1. re: lmnopm

            I never get takeout from Lanesplitter. I only recommend medium whole pies eaten in-house. Slices are OK but usually not in the same league, Large pies tend to be soggy in the middle.

            1. re: Robert Lauriston

              Slices have been straight-up bad at the Temescal location during the day as of late- I wonder how much this has to do with their odd, all-you-can-eat-in-an-hour option.

              I've not suffered a soggy large pie at the Lakeshore location, though overall quality can be hit-or-miss depending on who's manning the oven.

              1. re: Robert Lauriston

                Why is everyone talking about Lakeshore, Albany, Temescal, when the good branch is San Pablo? I always get slices because I always eat there alone.

                1. re: bbulkow

                  Berkeley or Emeryville? They're both on San Pablo.

        2. I got curious about Lanesplitter; just bought a pie for lunch from the Albany branch, which is just down the road. There was no place to dine at this location; initially I thought I had walked into the kitchen.

          It's not bad; it's an above average Bay Area pie. It's pretty soggy, not crisp anywhere except the edge crust, but then that doesn't bother me, as I actually like greasy Ray's slices. It's nice that they have a gluten-free option; I might consider Lanesplitter if I have last-minute catering requirements.

          1. I just noticed that Miller's has pizza. Anybody tried it?


            1. This pizza looks like John's..I is a Groupon for Orinda...anyone been?


              1 Reply
              1. re: ChowFun_derek

                Funny coincidence, I almost ate there last night. Ended up at the Mexican place down the hall instead.

              2. I'm a big fan of the New Yorker at Tony's, but next time give a try to the coal oven tomato pie with house made italian sausage added. No ricotta on this one.

                1 Reply
                1. re: Dan Wodarcyk

                  Yeah, I agree with Dan Wodarcyk...Ive been to Tony's a few times...Ive had the margherita w/ sausage...a great pie ...and this past June i was in SF and had a NYer...great sausage, a slightly sweet and fruity sauce that some dont like...i loved the pie...the crust especially was great..thin, smoky, crisp outside w/ just right amount of chew...couldnt have been happier..the menu and all the diff ovens and styles can be disorienting but this is my fave pie in SF!