There are many delicious San Francisco restaurants located throughout the city that offer numerous and varied cuisines, the foundation of San Francisco’s tremendous dining scene. Many of these San Francisco restaurants have been featured on various list presented by The Daily Meal, including 101 Best Restaurants in America; America’s 50 Best Casual Restaurants; and America’s 40 Best Italian restaurants, just to name a few.
Some of the most popular San Francisco restaurants are pizzerias. The Daily Meal put together a list of the 101 Best Pizzas in America, and several San Francisco restaurants made the cut. More than 700 pizzas were considered by 78 pizza experts to come up with this year’s list for the best pizzas in America.
San Francisco pizza place Zero Zero, named for the type of fine Italian flour especially for pizza-making, is among the best spots for pizza in San Francisco. Visitors here should try a bite of the chewy, black-blistered crust on the Margherita Extra.
Another top spot, Pizza Delfina, offers a menu that features eight "Neapolitan-inspired," thin-crust pies and two daily-changing specials; however, go for the Salsiccia: housemade fennel sausage, tomato, bell pepper, onion, and mozzarella.
Originally set up in the East Village, Una Pizza Napoletana now calls San Francisco home, which makes locals a lucky bunch. The margherita pizza here is easily one of the best pizzas in the country, and it now just gives us an extra reason to add San Francisco to our bucket list.
At Tony’s Pizza Napoletana, the signature pie is Tony’s World Pizza Cup winner in Naples, Italy: dough mixed by hand using San Felice flour then proofed in Napoletana wood boxes, and topped with San Marzano tomatoes, sea salt, mozzarella, fior di latte, fresh basil, and extra virgin olive oil; just 73 of these champion pizzas are made each day, so get there early if you want one for yourself.
Topping the list is Flour + Water. 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.