Best SF Pizza

Photo courtesy of SF Chronicle

Last Friday, three members of the NCC team, Sid, Dario, and Santino, went and visited Tony’s Pizza in North Beach. We asked one of their managers, Rebecca, a series of questions, and she was so kind as to give us some slice samples that were more delicious than other pizza places you can find in SF. If you’re interested, you can grab a slice at Tony’s at 1570 Stockton Street in North Beach. 

NCC Team: When did your business start?

Rebecca: Our business started in 2009 in North Beach San Francisco.

NCC Team: What awards have you received(if any)?

Rebecca: We won the Caputo Cup in Naples, Italy, for our world-famous margarita pizza. Tony is also a thirteen-time winner of the World Pizza Cup. 

NCC Team: What’s your favorite pizza that you serve?

Rebecca: My favorite pizza we serve is the Pizza Porto from our California section. 

NCC Team: What is your best-selling pizza?

Rebecca: Our best-selling pizza is the coal-fired New Yorker. The coal-fired oven cooks at over 900 degrees Fahrenheit, which gives the pizza a really nice char and crust. 

NCC Team: Why did you start your business? What were you trying to accomplish?

Rebecca: Tony's vision is to have a place where everyone can try every style of pizza at one single location. But to achieve this feat, we had to install nine different ovens with separate temperatures and sizes. 

NCC Team: What is the process for making your pizzas?

Rebecca: Our process starts at our bakery, just a couple of blocks away, where we make fresh dough every day. Then we push out the dough and dress the pizza with the cooked toppings. Then time for baking. The pizzas can cook anywhere from 60 seconds to 25 minutes. We also put cornmeal on the crust called semolina flour, which gives it its trademark crunch. Then the final step, a finishing chef puts on any final cold ingredients to complete the pizza.