flour + water

Website Flour + Water
Categories Food

Although this San Francisco restaurant claims to specialize in house-made pastas, their pizza is formidable. Baked in a wood-fired oven, the thin-crust pizza at Flour + Water blends Old World tradition with modern refinement, according to chef and co-owner Thomas McNaughton. Pizza toppings vary depending on what’s in season, making each dining experience unique, but Flour + Water’s textbook Margherita is amazing. Heirloom tomatoes, basil, fior di latte, and extra-virgin olive oil… if only the simplicity implied by the restaurant’s name could be duplicated in pizzerias across the country.

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The Daily Meal Editors and Community Say
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Arthur Bovino, Editor

Pizza That Proves It Can't All Be About the Water in Naples. As if you needed more evidence that the Neapolitan pizza trend has taken over America, there's Flour + Water, a great neighborhood spot on the corner of Harrison and 20th, halfway to Potrero. But it's not just that owners David White and... Read More

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Best Dishes Our Community's Favorite Dishes
""pizza, chocolate budino""
Reviewed By:
  1. tdmstaff

Foursquare Tips
Paulette Bleam
Always ask (very nicely) for the half order of pasta. No matter how busy they are, the chef tends to allow it. That way, you can get a wider variety of amazing pasta.
Adam Friedman
Pasta. Pasta. Pasta. This place is unreal. Trust your waiter, get pasta.
David Birdsong
fresh pasta, but rotates too frequently for a specific recco, super good. lost by the italian wine list? ask and specify a price range, they're super helpful and gracious
7x7's Big Eat 2012 says the whole wheat pasta with hen and liver is delicious. Yum!
Veronica Belmont
Good pizza, but the pasta dishes are also excellent.
Slice Pizza Blog
The bone marrow and rapini pizza seems odd, but it works. Chin-dripping fattiness with sweet, nutty brassica and a sprinkle of grated horseradish root. This pie assaults all your senses at once.
Michelin Travel & Lifestyle
Artisan Neapolitan pizzas here are the headliner to some, but intellectuals know the antipasti, pastas and secondi here are the real brain food. - Inspector
The Bold Italic
flour + water prides itself on making traditional Neapolitan pie, meaning baked in a wood-fired oven at 800 degrees Fahrenheit which turns out a solid Margherita pie for $13 a pop.
Showtime Network
Well, I’m sure it takes more than flour and water to make the Borgias-worthy meals they make here!
SF Weekly
SF Weekly's Best of Winner 2010 - Reader's Poll - BEST NEW RESTAURANT
Always get a fresh egg on your pizza. It doesn’t matter which pizza, the egg makes the pizza experience. - Seth
Since it opened, F+W has been making waves with its sophisticated pizzas and pasta, but even more impressive is that it's lived up to the hype. [Eater 38 Member]
Approach Guides
Great wine list. Opt for Le Terrazze's big, fruity Rosso Conero (based on montepulciano grape); if you want a lighter wine, with brighter acidity, try Enfer d’Arvier (based on the petit rouge grape).
An herbed fettuccine swirled with brothy chanterelles was the most stunning, though a two-pocketed ravioli (half corn purée, half braised oxtail) was a conceptual rival.
Benjamin Roodman
Line up outside the door like a schmuck before 5:30pm in an attempt to get a table.
Authentic and beautiful Neapolitan pies are made with the freshest ingredients in a young, modern space. The pizza man is a former law student, and good friend of mine, who left it all to concentrate
Doug Chavez
While it may sound odd, put an egg on your pizza. I'm a convert
Laura P
u can't miss the chocolate dessert!
sadia harper
all you need is the margherita pizza (jon is making history)
Star St.Germain
get the chocolate budino. srsly.
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