Cheezy's Artisan Pizza
Pizza restaurant · South of Market
945 Market St Suite 102, San Francisco, CA 94103
Highlights
Award-winning artisan pizza with West Coast & Grandma styles
Award-winning artisan pizza with West Coast & Grandma styles
"Pizzas worth $15,000 just hit Mid-Market. Chef David Jacobson and Raluca Romero just opened Cheezy’s Artisan Pizza on the first floor of food hall Saluhall on Market Street. Jacobson brings years of pizza supremacy throughout the Bay to the new project. The square gluten-free pie here is amongst the best in the city." - Paolo Bicchieri
"An artisan pizza vendor that arrived in April and has been praised for its phenomenal pies, contributing to renewed foot traffic and excitement on the food hall's first floor." - Paolo Bicchieri
"Cheezy’s Artisan Pizza is the latest addition to Saluhall. They’re doing Neapolitan and grandma-style pies, with toppings ranging from classic margherita to lamb merguez with halloumi and walnut muhammara. We haven’t been here yet, but want you to know this spot exists." - Julia Chen
"U.S. Pizza Team member and Bay Area chef David Jacobson is at the helm, and after years of pop-ups, catering and stints at Pizza My Heart and Pizzeria Delfina — plus training in Tony Gemignani’s dough dojo — he’s given his Gold Rush pie a permanent home on Market Street. The Gold Rush pie — which earned the $15,000 grand prize in the Real California Pizza Contest Tournament of Champions in 2022 — is a highlight, but the menu otherwise runs the gamut for pizza fans and those few abstainers: the lamb merguez pie (already a hit from his time at Acre) is dressed with pickled Fresno peppers, walnut muhammara, halloumi, and mozzarella on a five-day fermented crust. Both a neo-Neapolitan and a thinner Grandma-style crust are offered (prices top out at $28); there’s a gluten-free crust relying on rice and buckwheat flours and a vegan option starring Miyako’s cashew cheese. Greek and Caesar salads, stalwarts and well-made here, round out the tight menu. Jacobson says, "It’s impossible to oversaturate with pizza, for whatever reason," and "I’m just really excited to do our thing." He’s been looking for a permanent location for about three years; a slice case is expected the second week of the month and he plans to teach pizza classes upstairs at Cookery Skola. The shop opens to the public on Market Street on Thursday, April 3, with a grand opening on Saturday, April 5 — the first 100 customers in line who show that they follow Saluhall and the restaurant on Instagram will receive a free slice of the margherita or New Yorker — and regular hours are Monday–Thursday 11 a.m. to 8 p.m., Friday–Saturday 11 a.m. to 9 p.m., and Sunday 11 a.m. to 7 p.m. Jacobson adds, "It’s cool to bring people to this area," and "I’m excited to be part of revitalizing downtown San Francisco." - Paolo Bicchieri
"A newcomer to Saluhall, known for its award-winning pies, recently took over a large space on the ground floor." - Paolo Bicchieri
