Tony's (as well as sister spot Capo's and several Slice Houses around the Bay) is commendable not only for its quality but also for its breadth. Though he's taken home umpteen Neapolitan pie-making prizes, Tony Gemignani is no purist: he's equally interested in Sicilian, Detroit-style, grandma-inspired, and coal-fired pies, and not afraid to dive into wild toppings. If you want to get a taste of all those many styles in one swoop, the chef recently rolled out a one-of-a-kind pizza tasting menu.

After a big move from the Mission to North Beach, Flour + Water Pizzeria is back and bigger than ever. The doughy spinoff of the pasta destination reopened in late June, taking over the former Rose Pistola space with a menu that offers both classic topping combos and ones that take things up a notch — for example, the Smoky Eggplant; the Cacio e Pepe; and the OG Osso starring bone marrow and horseradish. For takeout, hit the attached Pizza Shop located off Stockton.

Way back in the pizza dark ages of 2004, A16 was one of the first places to serve true Neapolitan pies, gorgeous wood-fired char and all. They're still churning them out two decades later, often pairing the pies with A16’s on-point Italian wine selection. Pro-tip: snag a seat either at the bar for a front-row view of the oven or on the back patio.

This Neapolitan-style pizza shop started as a roving pie vendor with an unmistakable glass-encased truck, before going permanent with a Nob Hill location. Del Popolo’s wood-fired pizzas are courtesy of Flour + Water alum Jon Darsky, and they're all beautifully blistered, seasonal, and delicious.

Craig and Annie Stoll’s Delfina spinoff, Pizzeria Delfina, is an empire, with multiple locations across San Francisco, Burlingame, and Palo Alto. That’s probably because it’s one of the best pizza options the city has to offer, with nicely charred and puffy crusts plus delicious seasonal toppings. Classics like a margherita will always win hearts and minds, while the salsiccia with housemade fennel sausage, tomato, bell peppers, onions, and mozzarella is also a popular order.

Adorably petite Pizzetta 211 embraces true seasonality, with pizzas that change by the nanosecond to incorporate the best of what's growing. The wait times can be long, but the cute 12-inch pies, like the white pie with rosemary and fiore sardo, are great. Stop by any day but Tuesday to pick up a pie or dine outdoors.

The Tenderloin can call itself a pizzaiolo destination now thanks to Eric Ehler’s shop at 422 Larkin Street. The pesto pie features fresh and aged mozzarella, basil, and a nut-free pesto. Swing by for single slices or whole pies, or time things just right for a delivery order to your door. Be sure to keep an eye on the business's Instagram for limited-run specials such as a char siu pizza and cheesy beef sandwiches.

There’s a second Montesacro outpost in the Marina, but the original SoMa location sports a rustic-chic atmosphere that can’t be beaten. Here, the pies are round and the dough is fluffy because these are Roman-style pinsas prized for their light-as-air texture. The menu offers more than a dozen topping options including vegetarian and more meaty combos like the Casa Bertone, which comes crowned with mozzarella, guanciale, pecorino, and chestnut honey.

You’ve got a handful of solid pizza options in Hayes Valley including Doppio Zero’s floppy Neapolitan-style pies and Paxti’s deep-dish specimens. But Gioia Pizzeria does New York-style pizza with California fresh ingredients, which makes it perhaps your best option for takeout, popping in for a slice, or splitting a pie for a casual dinner. Fans appreciate the not-too-thick, not-too-thin crust with just the right amount of chew. Plus, there are salads and sandwiches to round out the meal.   

Angie’s Pizza is the new Mission pizza spot from Pizza Hacker and Pizzetta 211 alum John McCloskey. It’s a tight pizza menu of six options, but even standards like pepperoni get an upgrade with a dousing of garlic chili honey and some basil. Don’t skip out on the rotating sides or the ice cream, which is made in-house.

Indian pizza is a Bay Area staple (and perhaps, a local invention) so it makes sense there are a handful of wonderful examples to be enjoyed, including at Zante Pizza in the Mission District and Golden Gate in the Outer Sunset. But newcomer Mr. Singh’s takes a sport bar-esque approach, which makes this a smart place to explore the menu of more than two dozen Indian pizzas with a cup of $2 chai. Try the flavorful chicken tikka masala and butter chicken pies, both of which can be ordered on a gluten-free cauliflower crust.

This Mission District pizzeria crashed onto the scene in spring 2022 and has been drawing attention not only for its very specific aesthetic but also for its commitment to using irregular or surplus produce and food production byproducts. You can categorize the pizzas as Grandma-style, meaning they’re thin-crusted squares topped with an unexpected mishmash of ingredients like ground beef and Takis or salt cod and potato. Don’t worry, there’s also the Bobo, a more classic combo of pepperoni, honey, and chile. 

Perhaps the most quintessentially Bay Area pizza place on this list, worker-owned cooperative Arizmendi serves a different pizza every day. Its sourdough crust, whole-milk mozzarella, and fresh seasonal, organic vegetables sell by the half or whole pie. The Ninth Avenue location is temporarily closed until the end of March 2024, but the Valencia location (as well as Arizmendi’s sister coops in the East Bay) will keep the pies going.

Gialina is a family-friendly Glen Park restaurant with an excellent menu of starters and roasts, but it’s the pizza that inspires a daily line there and at its NoPa sister spot Ragazza. Expect a thin crust with the right amount of chew, and a selection of composed pies like the Yukon Gold with potatoes, bacon, red onions, thyme, and gorgonzola.