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Dining Out 4 minutes 17 December 2018

The Best Pizza Restaurants in San Francisco

Expect each establishment to use that glorious California produce.

pizza

San Francisco may not be as well-known as a pizza destination as its metropolitan brethren, but the city sure does deliver.

From smoky wood-fired pies to a New Haven, Connecticut institution marking its territory in the Bay Area, here are nine excellent pizza restaurants worth seeking out the next time you get a craving.

Vesta

Designation: Bib Gourmand

What Our Inspectors Say: "Whether they’re rolling in from their offices at lunch or their condos at dinner, Redwood City locals are always up for a wood-fired pie at this stylish downtown pizzeria. With an airy, mosaic-filled dining room extending into a large front patio, this is a relaxed, roomy space perfect for groups and families. The menu is divided into red and white pies, and they're equally delicious: zesty tomato sauce enlivens a combo of peppery soppressata, smoked mozzarella and spinach, while a white version with crumbled French feta, fresh slices of garlic, cherry tomatoes and chopped applewood-smoked bacon is irresistible. Get your greens in with the arugula salad, tossed with shaved Parmigiano-Reggiano, toasted hazelnuts and a delicious apricot vinaigrette."

Pausa

Designation: Bib Gourmand

What Our Inspectors Say: "Come to this San Mateo sweetie for authentic Italian eats, where Chef/co-owner Andrea Giuliani dishes up the cuisine of his native Veneto. Thanks to the modern space and late hours (by San Mateo standards, at least), it’s a big draw for the growing crowds of young tech types in town. The dining room has a view of the charcuterie aging room and those enticing cured meats like delicate, fennel-flecked finocchiona or exceptional pork ciccioli terrine. The wood-fired Neapolitan pizzas are equally strong-try the porchetta variation, topped with gorgonzola and radicchio. And of course, the pasta doesn't disappoint either: seafood is a specialty of Veneto, and their perciatelli with a tomato-flecked shrimp and octopus ragù is downright perfect."

The open space at Del Popolo is centered around a big, blazing oven. (Photo courtesy of Joseph Schell/Del Popolo.)
The open space at Del Popolo is centered around a big, blazing oven. (Photo courtesy of Joseph Schell/Del Popolo.)

Del Popolo

Designation: Bib Gourmand

What Our Inspectors Say: "If you’ve got eyes for pies, you’ll want to make a beeline to this chic and simple Italian hot spot. The open space is centered around a big, blazing oven and crowds arrive early to score every last no-reservations seat. Del Popolo may have gotten its start as a food truck, but one bite of their wood-fired pizzas and it's clear how it earned its address. Chewy, blistered and deliciously caramelized, the crusts arrive laden with toppings both traditional (mozzarella, crushed tomato and basil) and California cool (roasted winter squash, mascarpone, spring onions). Don't sleep on the antipasti, either since the starters are first-rate. The lightly charred carrots set atop house-made yogurt and garnished with crispy red quinoa are dizzyingly delicious."

Bar Bocce

Designation: The Plate

What Our Inspectors Say: "This little bungalow on the Bay draws big crowds for the harbor views from its covered patio, complete with a namesake bocce court. Equipped with beachside benches for watching youngsters at play and toasty fire pits for warding off the late-afternoon fog, it’s often packed to the gills on weekend afternoons with locals lingering over a second (or fourth) glass of wine. Should the buzz get too strong, there's hearty Italian cooking to set you right, including wood-fired pizzas topped with pesto, ricotta and kale; tender meatballs in a rich San Marzano tomato sauce; and rib-sticking eggplant parmesan dolloped with burrata. Perk yourself up for the ride home with a vanilla gelato affogato, drowned in espresso and sprinkled with Heath bar crumble."

Cafe Reyes

Designation: The Plate

What Our Inspectors Say: "This unassuming charmer in quaint Point Reyes Station is a perfect stop for day-trippers who are sure to enjoy the many delicious dishes that emerge from its duo of wood-fired ovens. Pizza is the focus, with ten varieties ranging from a classic Margherita to meaty classics like fennel sausage and mushroom. The deliciously crusty pies are named after local destinations like the Limantour and Bodega, as well as the Farallon, with its slivers of roasted garlic, mini pepperoni with crisped edges and mushrooms, plus a pile of mozzarella. Given its cooking method, it's no surprise that Cafe Reyes is stacked high with wood, both against the walls and under the counter. The big, spacious, barn-like dining room is rustic, unfussy and perfect for groups."

Group dining is ideal for sampling more of Zero Zero's menu. (Photo courtesy of Zero Zero.)
Group dining is ideal for sampling more of Zero Zero's menu. (Photo courtesy of Zero Zero.)

Zero Zero

Designation: Bib Gourmand

What Our Inspectors Say: "Zero Zero may be named for the superlative flour used in its blistered pies, but it is so much more than a pizzeria. While the Castro topped with oozing mozzarella and spicy soppressata is delicious, this casual spot offers far more than just a good slice. Absolute knockouts include a beautifully composed panzanella accompanied by basil pesto, as well as gnocchi tossed in a hearty pork belly ragù, decked with dollops of ricotta making it light and bright, despite the indulgent ingredients. A mix of families, hipsters and business folk from the Moscone Center fills the warm, bi-level space. Group dining is ideal for sampling more of the menu, and the sizable bar will ensure that everyone's furnished with a terrific cocktail or pint of local draft root beer."

Pazzo

Designation: The Plate

What Our Inspectors Say: "New Haven transplants longing for the region’s signature chewy, charred apizza will find a taste of home at this San Carlos jewel, which churns out authentically blistered pies. Keep it traditional with red sauce topped with house-made fennel sausage and cremini mushrooms. Or go slightly Californian with the garlicky asparagus pie, draped with creamy crescenza cheese. Pazzo (Italian for "crazy") is anything but, thanks to a relaxed, family-friendly vibe. Kids of all ages will delight in the back counter, with a great view of the chef slipping pizzas into the cherry-red, wood-fired oven. And don't sleep through the house-made pastas: pillowy ricotta gnocchi, tucked into a lemony mascarpone and artichoke sauce, is good enough to steal the show."

Pizzetta 211

Designation: The Plate

What Our Inspectors Say: "This shoebox-sized pizzeria may reside in the far reaches of the Outer Richmond, but it’s easily identifiable by the crowds hovering on the sidewalk to score a table. Once inside, you’ll be greeted by pizzaiolos throwing pies in the tiny exhibition kitchen—ask for a counter seat to get a better view. The thin, chewy, blistered pizzettas each serve one, making it easy to share several varieties. Weekly specials utilize ingredients like seasonal produce, house-made sausage and fresh farm eggs, while standbys include a pie topped with wild arugula, creamy mascarpone and San Marzano tomato sauce. Whatever you do, arrive early: once the kitchen's out of dough they close for the day, and the omnipresent lines mean the goods never last too long."
(Photo courtesy of Casey's Pizza.)
(Photo courtesy of Casey's Pizza.)

Casey's Pizza

Designation: The Plate

What Our Inspectors Say: "After making its name as a food truck, Casey Crynes’ pizza party has come indoors in fast-developing Mission Bay, where it’s caught on hard with the condo-dwelling millennials who’ve swept into the neighborhood. This industrial space has all the of-the-moment markers, including cement walls, subway tiles, pendant lights and a roaring clientele. The menu is simple and appealing, starring a handful of pizzas, seasonal salads and plenty of craft beers. Spice things up with the "Hot Pie," a combo of sizzling pepperoni, hot cherry peppers and feta; or go full Californian with a kale pie composed with bacon and red onion. At the end, opt for a hot fudge sundae, made adult-friendly with the addition of dark fudge sauce, sea salt and Luxardo cherries."

Hero image courtesy of Joseph Schell/Del Popolo.

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