Look at this magnifiscent Margherita pizza. The crust is alive, bubbling with hot molton charcoal flecks. This here, is true love.
Tony opened his namesake pizzeria last year in North Beach. He uses flour imported from IT, and only makes 73 Margheritas a day. It's a complicated formula that got him to this number-- the addition of the numbers of the date when he won the highly coveted World Pizza Cup competition in Napoli in 2007-- which is totally unheard of for an American to win. AMAZING!
Love the pizza. Love the meatballs. Love the cocktail list. Love the panna cotta. Love LARDO.
Don't love when I show up and they've run out of the 73 Margheritas. They'll still make one for you, but using Caputo flour, not the special San Felice flour. Noticeable difference? Eh, my amateur pizza palate says no (I've had both). But still, I'm Japanese, so I'm all about the limited edition.
Moral of the story: Get to Tony's early. Dare I say that this might be the best pizza I've had since Di Fara in Brooklyn??
More pics of Tony's fattassery on the UM Flickr page.
TONY'S PIZZA NAPOLETANA
1570 Stockton Street
San Francisco, CA