Tony's Pizza Napoletana
Tony Gemignani, a 13-time world pizza champion, built a single North Beach room around seven separate ovens, each dedicated to a different national tradition rather than one house style. Its own account and local press both name the Neapolitan margherita and a coal-fired "New Yorker" as the two most-ordered pies, and Gemignani says he was the first in San Francisco to serve Detroit-style pizza. The record is filed as neapolitan because that is the name over the door and the top-selling pizza, but the venue is genuinely multi-discipline and an editor should weigh whether that is the right call.
Why it is here
Tony Gemignani, a 13-time world pizza champion, built a single North Beach room around seven separate ovens, each dedicated to a different national tradition rather than one house style. Its own account and local press both name the Neapolitan margherita and a coal-fired "New Yorker" as the two most-ordered pies, and Gemignani says he was the first in San Francisco to serve Detroit-style pizza. The record is filed as neapolitan because that is the name over the door and the top-selling pizza, but the venue is genuinely multi-discipline and an editor should weigh whether that is the right call.
What to order
Neapolitan-style margherita; the coal-fired "New Yorker"; Detroit-style pizza