Best Pizza in San Francisco

Tony Gemignani’s North Beach flagship remains a pilgrimage for multiple styles — from coal-fired New York to Neapolitan and Detroit. Recognized by international guides and longtime local fans, it’s the rare spot where breadth matches execution. Featured by Axios citing 50 Top Pizza.

From famed truck to handsome dining room, Del Popolo turns out blistered, wood‑fired pies with peak-season toppings. Its value and consistency earned a Bib Gourmand in the Michelin Guide and frequent praise from local critics for quietly excellent California-Italian cooking.

A Richmond original since the late ’90s, this tiny pizzeria builds thin, chewy pizzettas with market produce and rotating specials. Consistently celebrated by the Michelin Guide and Eater, it captures that intimate neighborhood spirit — arrive early before the dough sells out.

PizzaHacker - Review - Bernal Heights - San Francisco - The Infatuation

We love fermented dough like the city loves ultra-light down, which is why we come back for PizzaHacker’s sourdough pizzas at least once a month. The gorgeously charred, slightly tangy crusts nail the stretch factor—chewy on the inside and a crisp exterior. Don’t overlook the specials written on the chalkboard wall, like the Forbidden Fruit. It’s essentially a Hawaiian pizza with jalapeños and red onions that will please even the most stubborn pineapple-on-pizza haters. The Bernal Heights spot has picnic benches and jeans-and-t-shirt casualness, making it an ideal place for family dinners or weeknight group catch-ups. - Julia Chen

Family‑run since 1978, Golden Boy’s focaccia‑style squares define North Beach slice culture. Frequently cited by Eater as iconic, it’s the post‑show, post‑bar, and sunny‑day-in‑Washington‑Square move. Clam and garlic, or pepperoni, are local rites of passage.

What started as a 2020 pop‑up now slings standout New York‑style slices and thick “lunch‑lady” squares in the Tenderloin and Chinatown. Highlighted by Food & Wine via SFGATE as a must‑visit, it’s chef‑driven but playful — with seasonal pies and real slice‑shop energy.

Flour + Water Pizzeria Is Now Open in North Beach. Here’s a Look Inside the New Italian Restaurant | Eater SF

When Flour + Water Pizzeria reopened on Columbus Avenue I felt like I was reunited with an old friend: the new full-service restaurant (532 Columbus Avenue) brings back the original pizzeria while adding a glass-encased dough room that lets diners watch pizza production, and it will serve as a hub for future outposts and private pizza parties. The menu splits into red and white pies with classics like Margherita and pepperoni alongside bold choices — a pineapple, capicola, and chile-crisp pie, a smoky eggplant pizza, a cacio e pepe buried under four cheeses and lots of black pepper, and the OG Osso with bone marrow, fresh mozzarella, garlic, mustard greens, and fresh horseradish. I also appreciate the option to order stretchy mozzarella sticks with marinara or house-made ranch, and the return of Double 8 Dairy buffalo gelato soft serve in fiore di latte or salted caramel for dessert. The 75-seat room retains the old mosaic tile floor and mixes high tops, leather booths, and standard tables; design touches include corrugated-cardboard pendant lights and custom metal pizza-box racks. The bar program is tightly curated — a dozen wines by the glass (including Flour + Water’s collaborative whites and oranges), a mostly Italian bottle list focused on small, sustainable producers, a short beer list, and cocktails that range from riffs on classics to a boozy Fiero, passion fruit, and prosecco slushie. The restaurant opened June 28 and initially serves dinner only from 5 to 10 p.m., with plans to expand to 11:30 a.m.–10 p.m. by mid-July; reservations are available via Resy with some walk-ins. - Lauren Saria

Outer Sunset sourdough pies hit a sweet spot of airy chew and wood‑fire char, with cocktails to match. Eater regularly includes DamnFine among the city’s best, and locals treat it as a pre‑beach or post‑park ritual — the pepperoni with hot honey is a standout.

A worker‑owned cooperative baking a different vegetarian pizza daily on sourdough crust. Beloved for community roots and affordability, it’s frequently recommended by local editors. Check the day’s pie, grab pastries, and picnic in Golden Gate Park two blocks away.

Homegrown Detroit‑style with caramelized cheese “frico” and late hours downtown. The San Francisco Chronicle spotlighted Joyride in its Detroit‑style coverage, and the Yerba Buena dining room overlooks the gardens — a convenient stop near Moscone and the museums.

A North Beach favorite for true Neapolitan pies baked in a Neapolitan wood oven, with a mozzarella bar to match. Praised by local chefs in the San Francisco Standard and firmly embedded in the neighborhood’s Italian community.

Montesacro - Review - Soma - San Francisco - The Infatuation

Montesacro stands out for its oval-shaped Roman pizzas, a style that’s harder to find in the city. Rarity aside, these pies are delicious. The crust is crisp and bubbly and light, and the extensive menu means there’s a topping combination for everyone. Go for the maranella with housemade spicy pork sausage and extra creamy burrata, or the tormarancio with soppressata and very thick tomato sauce. Service is efficient and the space can easily accommodate groups, which makes this a go-to spot, especially if you’re seeing a show at The Orpheum nearby. photo credit: Krescent Carasso RESERVE A TABLE WITH RESERVE A TABLE - Julia Chen