January 12, 2010

The Limited Edition Margherita at Tony’s (SF)

by Kayoko Akabori

Tony's Pizza Napoletana (SF): Limited Edition Margherita

Look at this magnifiscent Margherita pizza. The crust is alive, bubbling with hot molton charcoal flecks. This here, is true love.

Tony opened his namesake pizzeria last year in North Beach. He uses flour imported from IT, and only makes 73 Margheritas a day. It’s a complicated formula that got him to this number– the addition of the numbers of the date when he won the highly coveted World Pizza Cup competition in Napoli in 2007– which is totally unheard of for an American to win. AMAZING!

Love the pizza. Love the meatballs. Love the cocktail list. Love the panna cotta. Love LARDO.

Love Tony’s.

Don’t love when I show up and they’ve run out of the 73 Margheritas. They’ll still make one for you, but using Caputo flour, not the special San Felice flour. Noticeable difference? Eh, my amateur pizza palate says no (I’ve had both). But still, I’m Japanese, so I’m all about the limited edition.

Moral of the story: Get to Tony’s early. Dare I say that this might be the best pizza I’ve had since Di Fara in Brooklyn??

More pics of Tony’s fattassery on the UM Flickr page.

1570 Stockton Street
San Francisco, CA
T: 415.835.9888

One Comment

  • Paystyle
    Posted January 13, 2010 at 9:37 am

    Tony's sounds great if it compares to Di Fara. This post makes me feel proud that I live 4 subway stops from Di Fara. I love et!

2 Trackbacks

  • […] in the heart of North Beach, Liguria is right down the street from Tony’s Pizzeria, and is in a heavily touristy area of the neighborhood. I showed up at 1pm, finally found a parking […]

  • […] have to say that the desserts were forgettable, as they also are at Tony’s in San Francisco. We got the cannoli and panna cotta. At this point, I’m not really expecting great desserts […]

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