Fired in the traditional Neapolitan oven, this pizza features imported San Marzano tomatoes and fresh mozzarella sourced daily. The crust has the characteristic leopard-spotted exterior and soft, airy interior that defines true Neapolitan pizza. Tony's commitment to technique and ingredient sourcing makes this pizza rank among the world's best.
Tips from diners
Try multiple pizza styles in one visit — each oven creates a different final product. The Neapolitan style is softer and airier, while the New York style is crispier.
Dessert featuring honey from the restaurant's rooftop garden.
Tips from diners
No reservation needed — just add yourself to the walk-in waitlist at the host stand. The wait usually moves at a steady clip.
Antipasto of thinly sliced Italian prosciutto.
Tips from diners
Order while waiting for your pizza — the kitchen gets busy and appetizers come out quickly at the start of service.
Fresh handmade pasta prepared daily with seasonal sauces.
Tips from diners
Watch the pasta makers work if you sit at the counter — they hand-roll and fold sheets all day.
Tony's Sicilian pizza showcases a thicker, breadier crust than Neapolitan style, cooked in a dedicated oven. It's square-cut and generous, making it great for sharing or as a single hearty portion.
Tips from diners
Sicilian slices are perfect for lunch — one or two slices with a side salad is a filling meal and lighter on the wallet.
Founded in 2009 by Tony Gemignani, a 13-time World Pizza Champion and one of the world's foremost pizza experts, Tony's Pizza Napoletana brought a new standard to North Beach pizza. The restaurant operates seven different wood-burning ovens, each optimized for specific styles: Neapolitan, New York, Detroit, St. Louis, Sicilian, Romana, and more. The rooftop garden supplies fresh herbs and honey daily. Every ingredient is sourced carefully, with authentic Neapolitan and Italian products imported weekly.
No reservations taken — arrive early or add your name to the daily waitlist. Expect 20-45 minute waits during peak hours (Friday-Saturday 6-9pm).
Lunch (12-2pm) has the shortest waits. Come midweek for maximum seating availability and quicker service.
The bar is a great spot to eat solo or with one companion — you can watch the kitchen and bar staff work while you eat.
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