17 Pizza Spots in San Francisco for a Legit Slice

The bad news is that while Che Fico is doing pop-ups, it’s still not fully reopened. The good news is that you can now also go to its downstairs sister spot to get the amazing pineapple pizza (with red onion and fermented chili) that ends the “Should pineapple be on pizza?” debate once and for all. There are four of Che Fico’s popular pizzas on the menu—all made using a sourdough yeast starter and whole grains grown and milled on the West Coast, resulting in a lightly charred-on-purpose crust that’s covered with Parmigiano-Reggiano. Just be sure to also order pasta and save room for noteworthy desserts.
How to enjoy: Make a reservation or order takeout.

Flour + Water is currently closed for a remodel, but that’s okay because you can feast on a slightly different version of Chef Thomas McNaughton’s popular pies at this spot that’s less than a mile away. What’s so different? Well, the dough is still fermented over three days, but the recipe has been modified, and it’s baked in a deck oven to give it the char of a Neapolitan pizza, but with a crunch and chew that can stand up to delivery. Though pizza (red and white) is the reason you’re likely going to this pizzeria, there are other tasty things on the menu, including mozzarella sticks that are well-seasoned and gooey and just crispy enough on the outside, a couple of salads, and soft serve for which you definitely need to save room.
How to enjoy: Make a reservation or order for pickup or delivery online.

Sunset Squares popped up as an Instagram-based restaurant with a super-secret chef during COVID (you had to DM to place your order), but now the truth has been revealed: the chef behind the Detroit-style (ish) pies is Dennis Lee, co-owner of the Namu Stonepot mini-franchise, which makes a lot of sense when you consider the creative options, like the General Mapo (house-made Mapo Tofu, Tokyo turnips, Sichuan peppercorn) and the Bulldog (grass-fed bulgogi beef, kimchee, kewpie mayo, bulldog sauce, bonito flakes). Not into Asian-Detroit-fusion pizza? The classics are also available.
How to enjoy: From the Divisadero location: Order for pickup or delivery (DoorDash, Uber Eats). From the Mid-Market location: Order for pickup or delivery (DoorDash or Uber Eats).

Now over a decade old, this spot is popular for serving thin-crust pies and creative cocktails in a buzzy space. Now, there’s a second pop-up location on Divisadero that we hope is here to stay. All ten dinnertime pizzas are worth ordering (especially the hot salami), but we can’t resist the carbonara with bacon, two eggs, mozzarella, pecorino, and cracked black pepper that’s only available at brunch, which means, yes, we just gave you a reason to start your Sunday with pizza and cocktails.
How to enjoy: Both locations are open for indoor and outdoor dining. Reservations are only available for brunch in the Mission and brunch and happy hour at the Divisadero location. You can also get pickup or delivery online.

There are two Delarosa’s about three miles from each other, which means wherever you are in this 7x7 town, you won’t have to trek too far to get your Roman-style pizza fix. We love this pizzeria because the cocktails are on point, and the thin, crispy wood-fired pizza never fails to satisfy our late-night pizza cravings (although it’s worth noting that “late night” is not quite as late as it used to be). You can go with a classic flavor like margherita, but the more elaborate options, like a Bartender Pizza that’s decorated with marinara, burrata, olives, spicy fennel sausage, and calabrian chilies are hard to resist. And there’s even vegan cheese and sausage if that’s your thing. Right now, both spots are open for al fresco and indoor drinking and dining.
How to enjoy: Reservations are available at the Yerba Buena location and the Marina location. You can also put yourself on a waitlist via Yelp or get takeout or delivery online.

If you want to experience almost all of 13-time World Pizza Champion Tony Gemignani’s styles of pizza, you can do so at Tony’s Pizza Napoletana, where there are 12 different styles of pizza on the menu. But if you want authentic, Chicago-style pizza served on five types of crusts (deep dish, eight-inch deep dish, cast iron pan, cracker-thin, and stuffed), you’ll have to trek two blocks to Capo’s, a neighborhood joint that caters to tourists and locals alike and feels like it was always meant to be a part of the North Beach food landscape. Each style is made with Ceresota Flour from one of the oldest mills in Chicago, and our favorite is the Italian Stallion (mozzarella, fontina, Italian beef, Chicago Italian sausage, horseradish cream sauce, chives, sweet peppers, and Romano). And while the pizza is enough to keep us coming back, it’s worth mentioning that there are over 100 whiskies on the menu. (Capo’s also recently added Detroit-style pizza, but as tempting as it may be, that’s not why you’re there, so stay focused.)
How to enjoy: Capo’s is open for indoor and outdoor dining Wednesday-Sunday. Walk-ins only. You can also get takeout or delivery online.

We first fell in love with Del Popolo’s 20-foot, glass-enclosed shipping container truck that houses a wood-fired oven. And though that love will never fade, we’re pretty elated that we can also get the beloved Neapolitan-inspired pizza at the brick and mortar location without going on a treasure hunt to find the truck. The wood-fired oven still takes center stage, and the pies—with their blistered crusts and creative toppings—might even be better than the originals. Our favorites? We'd have to say the anchovy, margherita, and the salami piccante. A few good things that came out of the disaster that was the last year+ is that Del Popolo now accepts reservations, opened an outdoor patio that allows well-behaved dogs, and is now available for takeout and delivery anywhere in the United States (frozen, but still!).
How to enjoy: Make a reservation online; order takeout; or shop frozen pizzas (locally and via delivery).

This Italian restaurant, which now has THREE locations, has a lot going for it, but we’d be lying if we said our favorite things weren’t the following: 1) The wallpaper, called “Bay Area toile,” that features local landmarks and legends, like Too Short, Joe Montana, Alice Waters, and E-40. 2) The pizza, which is wood-fired in gorgeous pizza ovens from Italy. 3) The pasta—OMG the bolognese and 4) The cocktails. Okay, so that’s basically everything; what can we say? We love Fiorella! All of the locations have indoor and outdoor dining options, but our favorite right now is the partially-covered rooftop deck at the new Inner Sunset location. Need inspiration to visit all three? There are certain dishes you can only get at each location. Go on a Fiorella treasure hunt to discover them all.
How to enjoy: Reservations and a limited number of walk-in tables are available for the Inner Sunset restaurant, the Outer Richmond restaurant, and the Polk Street (Russian Hill) restaurant. Takeout and delivery options for all three can be found online.

If you really love pizza, then you definitely won’t mind the trip “all the way” to Glen Park to pick up Gialina’s pies that some (ahem, Michael Bauer) say are the best in the Bay Area. We don’t know if we’d take it that far, but the handmade, thin-crust Neapolitan-style pizzas (baked in —gasp!—a gas oven, not a wood-fired one) are phenomenal. There are over ten rotating pizzas to choose from with ingredients based on seasonality, but if the Wild Nettles with pancetta, mushrooms, red onions, and aged Italian provolone is on the menu, get it. You can also add a farm egg to any pizza, and they’re all available with a gluten-free crust.
How to enjoy: Make a reservation for indoor dining online or order for pickup.

Goat Hill Pizza sometimes gets overlooked because it’s such a neighborhood spot, but if you haven’t had it recently, change that immediately because it has some of our favorite crust out of any pizza on this list. It’s not Neapolitan (how much Neapolitan pizza can one person eat?). It’s not deep-dish. It’s pizza like what you loved when you were a kid, only so much better because now you’re old enough to appreciate the sourdough crust that is somehow crunchy and chewy all at the same time. Not sure which one to order? Hilda’s Favorite (goat cheese, pesto, tomato) named after the mama goat who used to roam the lot behind the original Potrero location with her two kids) is our go-to. The Saltimbocca (chicken, bacon, garlic sauce, sage, lemon) added last year has also become a favorite with diners.
How to order: Right now, Goat Hill Pizza is sticking with takeout and delivery. Order for the Potrero Hill location here, the SoMa location here, and the West Portal location here.

Little Star’s cornmeal crust is just so satisfying, there was no way we could omit this Bay Area favorite. Our go-to pie is the Little Star (spinach blended with ricotta and feta, mushrooms, onion, and garlic), but there’s also an option to build-your-own, which can be hard to resist (though can also get a little out of hand and not just because this pizza is easier to eat with a knife and fork). FYI: Gluten-free options are only available in thin crust.
How to enjoy: Little Star is open for walk-ins, takeout, and delivery online via Uber Eats.

There’s almost always a crowd waiting for a table at both of Pizzeria Delfina’s locations, a concept “inspired by the best pizzas of New York City and Naples, Italy'' from the team behind popular Italian restaurant Delfina. While the wait is worth it, you also don’t have to since delivery and takeout are now options. We’re obsessed with the Clam Pie, so we like to get that and a Napoletana (tomato, anchovies, capers, hot peppers, olives, oregano) to share.
How to enjoy: Indoor and outdoor dining are available at the Lower Pac Height location, as well as delivery and takeout. Pickup and delivery only (for now) at the Mission spot. Frozen pizzas are available to be shipped nationwide.

Pizzetta 211’s outdoor tables are just about as hard to get as their four indoor tables used to be, so we still suggest you try going there for lunch or at off-peak hours to get your crispy thin-crust pizza fix (or, if you prefer, order it to-go). The tomato, mozzarella, basil, and pepperoni pizza is consistently delicious, but we’re really crazy about the rotating specials, especially any pie with a farm egg. Really everything that comes out of the kitchen is drool-worthy, so you’re in for a treat no matter what.
How to enjoy: Pizzetta 211 is open for outdoor dining (walk-ins only) and takeout.

We’re pretty obsessed with the pan-baked deep-dish Detroit-style pizza at Square Pie Guys. The dough on these crave-worthy pizzas is somehow crispy, crunchy, and chewy, and when it comes to toppings, you can choose from more playful options like a buffalo chicken pie, a vegan carbonara, and more. We will say though: Our favorite is the classic pepperoni. You’re also going to want to order the house Szechuan dry-fried wings and, even though you’re really at Square Pie Guys for the pizza, it’s important to us that you know that the burger (grass-fed patty, American cheese, grilled white onion, pickles, shredded romaine, special sauce, and mayo on a brioche bun) is not to be overlooked. FYI: All of the pies can be made with gluten-free dough and/or vegan cheese.
How to enjoy: The SF location is only open for pickup and delivery. If you want to dine outdoors, check out the Oakland location.

Tony’s is the home of the 13-time World Pizza Champion, Tony Gemignani, which is probably all you really need to know, but since you made it this far, we’ll also let you in on the fact that many of the ingredients are imported from Napoli. They also have seven different ovens to accommodate 12 styles of pizzas: Napoletana, Californian, classic American, classic Italian, coal-fired, New York, Sicilian, Pizza Romana, Detroit, St. Louis, grandma, and gluten-free, all of which easily compete for some of the best pizza you’ll eat in SF. Obviously, you need to make it your mission to eat every single type, but we suggest starting with the Margherita Napoletana, the World Pizza Cup winner in Naples, Italy (only 73 are made each day), and the Don Giovanni, which is coal-fired in a 1,000-degree oven, and topped with vodka tomato cream sauce. There are also some excellent appetizers—like the meatball gigante, which is probably a pound of veal, pork, and beef (get the one topped with a farm egg and calabrese). Of course, there are great cocktails and a fantastic selection of wine. Tony’s recently received Wine Spectator’s Award of Excellence for its outstanding wine program for the fifth year in a row.
How to enjoy: Tony’s is offering indoor seating and outdoor dining (walk-ins only). Delivery and takeout are also available online.

Zero Zero is less of a “pizza spot” and more of a slightly fancy restaurant that serves really good pizza, making it a perfect option when you want to dine with a group of friends or enjoy dinner with a date. No, seriously, even if your date doesn’t go well, you’ll still enjoy the (more or less) Neapolitan-style pizza, which always comes out of the oven with a crust that has a few blackened blisters, and the perfect ratio of crunch to chew. There are a bunch of pizzas on the menu, many of which are named after SF streets and neighborhoods, but the margherita is the one that wins our hearts again and again. Lately, we’ve also been adding a pasta dish to our order, plus the soft serve, and fine: also an order of cannolis. Zero Zero also has a great cocktail list, a couple of which you can get to-go, as well as flash-frozen pizzas, the perfect addition to your order so you can take comfort in knowing there’s always one waiting for you in the freezer. (Until you eat it, anyway.)
How to order: Make a reservation for indoor or outdoor dining, or order online for takeout or delivery.

The Pizza Place on Noriega is the place to go when you just want good pizza in a super friendly and laid back environment without an ounce of pretense. After working up your hunger with a walk on Ocean Beach, grab a seat inside, in the parklet, or on the back patio (heated when necessary) where you can sit at a picnic table and drink a cold beer while waiting for your enormous 20” pizza to be hand-tossed to order and then baked in a traditional oven (i.e., arrive thirsty, but not on the verge of hangry, ‘cause you’re gonna have to wait about 30 minutes before your pie is ready). Oh, and since it’s SF, every pie can also be made with a homemade gluten-free, vegan dough.
How to order: Make a reservation online. You can also order curbside pickup and delivery online.