Tony's Pizza Napoletana

Since 2009, Tony’s Pizza Napoletana has been the best all-around pizza restaurant in the U.S. I’d even say world, in terms of the place that perfects all major (and some minor) styles of pizza. Many may consider these fighting words, but other pizza lovers and critics have said the same as I. I’ve yet to see anyone come close to Tony Gemignani’s mastery of multiple styles of pizza, including New York, Neapolitan, Jersey/Trenton tomato pie, Sicilian, St. Louis, Chicago and Detroit styles. I’m no stranger to these categories, consuming literally thousands of pizzas in my adult years, including my many travels in Italy, all over the U.S. and globe — not to mention my years growing up in north New Jersey just outside NYC, both pizza havens. My young years in Kansas City, MO, touched on St. Louis pizza, while half my relatives on one side of the family have lived in Detroit my whole life. And I live in a damn great pizza town itself: San Francisco. Gemignani has won a good 13 world titles in pizza making, including World Champion Pizza Maker at Italy’s World Pizza Cup, the first American and non-Neapolitan to ever do so. Line up a few minutes before opening (no reservations) and face the tough decision of deciding why styles of pizza you're getting as they're huge and you'll have to narrow down. Also don't miss Tony's fabulous Capo's restaurant, focused on all three Chicago styles & Detroit pizza, a couple blocks away.