Pizzeria Delfina

Row 1

Details
3611 18th St (btwn Guerrero St & Oakwood St)
San Francisco, CA 94110
(415) 437-6800
Pizza, Wine Bar, Italian
$ $
Hours
Mon: 5:00 PM–10:00 PM Tue–Thu: 11:30 AM–10:00 PM Fri: 11:30 AM–11:00 PM Sat: Noon–11:00 PM Sun: Noon–10:00 PM

San Francisco’s Mission has changed over the past decade, but Mission visionaries and Pizzeria Delfina owners Craig and Anne Stoll haven’t lost a step even as they’ve expanded. The menu is inspired by Craig’s memories of the New York-style pies from his youth and pizza from Naples’ best pizzerias. The menu features eight "Neapolitan-inspired" thin-crust pies and two daily-changing specials. You’ll be intrigued by options like the Panna (tomato sauce, cream, basil, and Parmigiano-Reggiano), and look out! A cherrystone clam pie with tomato, oregano, and hot peppers. But your first move should be the Salsiccia: house-made fennel sausage, tomato, bell pepper, onion, and mozzarella.

Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015

 

 

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Foursquare Tips

  • Not a ton of seating, but worth the wait! I love the Salsiccia.
  • This pizza is a hot item. Now is not the time to share. #DontBlowIt
  • Fantastic Italian menu and delicious fresh pizzas. Although Delfina is usually crowded and hard to get in, the pizzeria next door that is smaller and open for lunch tends to have more openings.
  • Try the Pizza Margherita
  • Try the Pizza Margherita
  • Officially listed as Panna with Sausage, we prefer the nickname "Magic Pie", which sums up what is going on here.
  • Delicious thin crust pizza with extremely fresh ingredients and bold flavors. -Preeti Mistry, Top Chef
  • 7x7's Big Eat 2012 says the pizza margherita is delicious. Yum!
  • ate some really good thin-crust pizza (bonus: 2 blocks from my house).
  • One of the only top pizzerias in the city that does to-go orders. Take advantage, never wait in line for a table. The fried stuff here tends to be gross, stick with the salads, antipasti, and pizzas.
  • Get the classic Neapolitan-style Margherita made with minimal but super tasty ingredients, like Berkeley-based Belfiore mozzarella it's packed with flavor! Sometimes simplicity really is perfection.
  • Try La Sibillas piedirosso (medium-bodied red wine). Indigenous to Campania, this rare grape offers balanced fruit-earth flavors & decadent aromas; good complexity results from old vines.
  • The pizza margherita is scrumptious...it's #21 on 7x7's Big Eat SF 2010.
  • if you do not get the prosciutto pie --> do not pass go, do not collect $200.
  • You can make the argument that no restaurant in the last decade has changed the dining landscape quite like Delfina and its pizzeria offshoot next door. And that's a good thing. [Eater 38 Member]
  • Craig Stoll cooks Italian food here through the lens of the Bay Area: hyperseasonal, locally sourced, and as primally satisfying as the home cooking of a Tuscan nonna. The panna cotta is legendary.
  • Ask for the Purgatorio.
  • Best pizza in San Francisco. Thin crust, fresh ingredients, superb mozzarella. The margherita is a sure bet, but the toppings and special pizzas are also delicious. You will want to come back!
  • Try the olives! They were extremely tasty and went well with the Prosciutto Pie pizza.
  • Best margherita pizza I've had. SO GOOD.