The Best Pizza in San Francisco

Jon Darsky at Del Popolo is a super pizza geek and makes a fucking good pizza.This guy makes a fucking good pizza. Jon Darsky at Del Popolo is a super pizza geek. He’s so passionate about it and he makes something fantastic. Already in 2012 he had this idea of building a pizza oven into a food truck, when he started serving his Neapolitan-inspired pizza.

Try the pepperonis, pepperoncinis and provolone pizza! This is the Ohio—my favorite pie ft pepperonis, pepperoncinis and provolone at Pizzahacker, one of the best pizzerias out there nqa. They’re closed on Mondays in San Francisco, so a buddy delivered from their Mill Valley location last night, that’s how much I love it. Wrote about their intermezzo salade for the health a while ago, but that was really just an excuse to write about pizza tbh. pfg

Former laundromat turned Detroit-style pizza, vermouth, natural wine, bagel gem in the sleepy Avenues near the oceanOpen November 2022, The Laundromat is, at first glance, “just” a bagel shop by day and limited 4–5 pizzas and a couple salads menu at night. But it’s so much more. From the convivial vibe, old movies on flat screens, extensive records playing, smart natural wine, vermouth and local beers list, delicious pizzas, salad (and insider tip from a Sicilian: I delight in their unadorned but spot-on cannoli) and welcoming service, it’s the kind of neighborhood hangout every neighborhood wishes it had — and a prime example of the kind of excellent SF has hidden in sleepy neighborhood corners.

Focaccia di recco at Cotogna — bite for bite one of my favorite things to eat in San Francisco. It’s cmc™—crispy melty cheesy—all the hallmarks for a trend dish if you think about it (detroit style pizza? cmc. patty melts a couple years ago? cmc. quesabirria and smashburgs? cmcaf)It’s less what you’d think of as fluffy focaccia and more like a thin flatbread stuffed with salty stracchino cheese—kinda reminds me of a melty stretchy halloumi. You might recognize this dish if you’re from Liguria where it originated or more likely from chi spacca if you’re an angeleno. Fun fact: Nancy Silverton actually brought this dish to a popup at Cotogna a few years ago, and Michael Tusk kept it on the menu since (he tells me Nancy borrowed his ravioli du uovo so it was a fair trade).I love this dish so much — ate this outside their beautiful heated outdoor parklet underneath the olive trees a couple weeks ago. hadn’t been in years but was reminded why I need to get there sooner—pfg all around.

Simplicity, flavor and local produce focused. A San Francisco long time establishment that always deliveres. A place that works as a learning place for alot of chefs that’s new in the city. Don’t miss the Caesar salad - it’s to die for. A menu that is very produce and season focused. I’m not a sweet tooth at all, but this is a paradise even for me!