Tony's Pizza Napoletana
Pizza restaurant · North Beach
1570 Stockton St, San Francisco, CA 94133
Highlights
Twelve pizza styles from Neapolitan to Detroit, coal-fired!
Twelve pizza styles from Neapolitan to Detroit, coal-fired!
"If you started to tell someone about all the different doughs, ovens, and temperatures that Tony’s uses to make their absurdly long menu of pizzas, their eyes would probably glaze over faster than you can say “900 degree wood-fired oven.” But if you just bring them here instead, they’ll be begging you for more when you leave. We like their classic Neapolitan pie and the coal-fired New Yorker, but if you want something else, you’ll definitely find it in their phonebook-sized menu." - julia chen 1, lani conway, patrick wong
"Where To Wait: Bar April Jean Tony’s is a pizza place that’s notorious for a guaranteed wait—they don’t take reservations, and just about everyone east of Van Ness tends to congregate at the North Beach Italian restaurant for casual weeknight dinners. Grab a cocktail at Bar April Jean while you wait for your turn for a go at Neapolitan or grandma-style pies—the drinks have fun, unexpected ingredients like pie crust or raisins, and you can always count on a buzzy (and probably buzzed) crowd." - julia chen 1
"A San Francisco pizzeria known for its wide technical range—boasting seven pizza ovens and a full bar—this restaurant emphasizes diverse cooking methods and styles, a capability that helped it earn a No. 3 ranking in the recent 50 Top Pizza USA list." - Nicolette Baker
"Tony’s offers twelve pizza styles ranging from Sicilian and Neapolitan to Roman and Detroit, all cooked at one of seven temperatures, using five kinds of heat sources. If that felt like a riddle, just know this North Beach spot takes their pies seriously. And even though the menu looks like a pizza experiment with way too much going on, Tony’s still makes some of the best pies in the city. Zero in on the coal-fired New Yorker loaded with sausage and pepperoni, or the thin-crust Eddie Muenster with fried kale, bacon, and squeeze of lemon on top." - julia chen 1, lani conway
"There’s no shortage of options when it comes to dining at Tony’s—you’ll find 12 different pizza styles on the menu, ranging from Sicilian and Neapolitan to Roman and Detroit. They take their pies seriously here, so you’ll have your pick of dough, shapes, and toppings. If you’re overwhelmed by the choices, we like the margherita Neapolitan and the coal-fired New Yorker, which is loaded with sausage, pepperoni, and cheese." - julia chen 1, lani conway, patrick wong
