Tony's Pizza Napoletana is a new San Francisco North Beach restaurant from Tony Gemignani, 9 time Champion Pizza Tosser, certified pizziaolo. He also runs a the International School of Pizza. He is well qualified to make a great authentic pizza!
They serve 4 types of pizza, STG Pizza Napoletana from the 900 degree wood fired oven, Classic Italian from a Domed Brick oven, Classic American from a NY Flat Top Brick oven, and Teglia/Sicilian style from a Italian Brick Oven. Many Ingredients are imported from Italy. They also serve pasta, salads, and antipasti.
Decor, Vibe - Old hardwood floors, baffled ceiling, decorations from the first pizzeria in Naples, four pizza ovens (one is wood burning) Families were dining, couples, tourists.
Margherita pizza ($18) Limited to 73 per day, Rustic Medium Crust, Dough mixed by hand using San Felice flour then proofed in Neopolitan wood boxes, San Marzano Tomatoes, DOP, Sea Salt, Mozzarella Fior di Latte, Fresh Basil, Extra Virgin Olive Oil from Campania. The pizza was pretty big and had a fluffy crust. Tony explained that this was authentic and designed for folding over. The cheese was very good and mild. No sogginess here but no extra thin crunchy crust either.
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