Is this the world’s best pizza? Maybe so

Business Jet Traveler » October 2012
Tony Gemignani's award-winning pizza
Tony Gemignani's award-winning pizza
Tuesday, November 13, 2012 - 9:30am

Tony Gemignani–an 11-time winner of the World Pizza Championship competition–is a genius when it comes to the presentation of pizza in its many styles. Located in the heart of North Beach, San Francisco’s old Italian neighborhood, Tony’s Pizza Napoletana serves classic Neapolitan, wafer-thin Roman, Sicilian, New York, Chicago-style pies and more. Gemignani creates all of these pizzas utilizing the freshest authentic ingredients as well as proper gas, electric and wood ovens for each variety. His recently introduced 1,000-degree, coal-fired oven is the first on the West Coast.

The STG Pizza Napoletana Wood-Fired Margherita is a must, with a limit of 73 produced per day. See and taste the harmony of slightly burned crust, bubbled whole-milk mozzarella, fresh sauce and basil leaves. It is perfection in a pie.

The amazing thing about Tony’s is not simply the delicious cuisine but the degree of dedication and love that the chef and his staff bring to the art and science of pizza.

Tony’s Pizza Napoletana, 1570 Stockton St., San Francisco, California (415) 835-9888, www.tonyspizzanapoletana.com

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Tim
on November 15, 2012 - 5:18pm

Live in S.F. and went there last weekend. It is always amazing pizza. I vote 'yes' on best pizza.

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PAT WASSON
on November 23, 2012 - 9:07pm

THIS IS ALWAYS SUBJECTIVE....PERSONALLY, I'M NOT A HUGE FAN OF THE THIN CRUST - BUT THAT'S JUST ME.

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“When you get into the larger aircraft it becomes like a hotel, with dozens of staff supporting the plane based in a galley area down below. You have very comprehensive cooking facilities, and on larger aircraft we have looked at theatres, with spiral staircases and a Steinway grand piano. The limitations for what you can put inside a plane are pretty much the limits of physics, and even money cannot always overcome that. Even so, people are still always trying to push [the limits]. ”

-Howard Guy of Design Q, a UK-based consultancy