That’s why we went hard (and up a dress size, thank you very much) to bring you this taste-tested and carb-lover-approved guide to the best pizza in the Bay. In true S.F. fashion, the ingredients are fresh, homemade, and local (read: better than what all of those other towns offer!) and each pizza joint is truly worthy of a prized place on our list. Take a look and get ready for a taste-bud explosion — in the best way possible, of course.
Zero Zero, $9.95 to $17.50
With pies named after the streets of S.F., this “Calipolitan” pizza is super thin and features a crispy crust topped with artichokes (Lombard), mushrooms (Fillmore), asparagus (Stockton), clams (Geary) and sausage (Castro, obvi). While we encourage you to fill up on pizza while you’re here, we feel like we'd be doing you a disservice if we didn't tell you to save room. There is a make-it-yourself sundae dessert. Um, yum! Just don’t let the table next to you hear you squeal.
Zero Zero, 826 Folsom Street (between 4th and 5th streets); 415-348-8800.
Ragazza, $13 to $18
As the Divisadero corridor continues to heat up, new-ish pizza place Ragazza has secured its spot on this up-and-coming hood’s must-eat list. Tucked into a cozy storefront, this Italian resto du jour serves up classic Neapolitan, our new fave. We’re talking thin pizza with a scrumptious puffy crust loaded with interesting foodie toppings — including pork belly, smoked bacon, and pancetta. If the weather is on your side, try to score a spot on the back patio.
Ragazza, 311 Divisadero Street (between Page and Oak streets); 415-255-1133.
Pauline’s Pizza, $14 to $26
In true Bay Area style, this real-deal pizzeria has two farms just outside the city where it grows its own ingredients. The thin-crust pizzas have been a Mission favorite for over twenty years. Want to get a little boozy before dinner? Don’t worry — it has its very own wine bar attached. Extra cool points in our book. Oh, and did we mention it has vegan pizzas available? This is S.F., after all.
Pauline’s Pizza, 260 Valencia Street (between 14th and Duboce streets); 415-552-2050.
Una Pizza Napoletana, $20 to $25
Now we don’t want to play favorites here, but what goes down at this gorgeous, warehouse-like SoMa eatery is definitely something special. Every morning chef and owner Anthony Mangieri makes a batch of naturally leavened dough that should be considered carb-crack. This place is all business and focuses on creating five tasty simple pies with variations on the same basic ingredients and no sides. On Saturday, it throws an Apollonia pie in the mix with some salami and egg. It keeps going until the dough is all gone and once it’s out, it’s out, so we suggest you get there pronto for your fix.
Una Pizza Napoletana, 210 11th Street (between Howard and Folsom streets); 415-861-3444.
Photo: Courtesy Of Sonya Yu/Zero Zero
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