Tony's Pizza Napoletana
San Francisco, CA
The best pizzeria in America
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The 2007 World Champion Pizza Maker at the World Pizza Cup in Naples, Italy, he is the first American and non-Neapolitan victor. He is also the only Triple Crown Winner for Baking at the International Pizza Championships in Lecce, Italy, and holder of 12 World Pizza Championship titles

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$94.95
$79.95
$94.95
$79.95
$94.95
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Introduction

With pizza and pasta offered at every storefront, it’s hard to stand out in San Francisco’s Italian quarter, North Beach. But Tony’s has not only made a name for itself in America’s top food city; it’s known worldwide for making some of the most exceptional Neapolitan pizza on the planet. The recipe for success is owner Tony Gemignani, who spent years learning the art of replicating the glorious, thin-crust, rustic pies of Naples, Italy before carefully curating the very best ingredients, garnering authentic Italian wood-burning pizza ovens, and learning to toss dough with the best of them. Since then, his pizza has won first place at the World Pizza Cup in Naples, Italy and been deemed the best in America by Forbes and USA Today. But most important, it delivers on the impossibly satisfying experience of sinking your teeth into bubbly-crusted, perfectly dressed, thin-crust pies of the Old Country.

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About The Food

Within the bustling restaurant with a forever waitlist, Tony Gemignani does everything the old fashioned way. He hand-selects every ingredient for his prized pizzas, importing authentic Neapolitan and Italian products each week, selecting from local organic farmers and artisan cheese makers. He and his team use the correct type of flour, proofing, and even tomato for each type of sauce to keep each pie authentic. Then they handcraft and hand-toss the dough (Tony holds the Guinness World Record for throwing the largest pizza by hand), and cook their pizzas in seven different ovens to turn out the most authentic versions of eleven distinctly different styles of pizza. (One of the ovens is the same wood-burning oven that helped him become the first American and non-Neapolitan to win the Championship of Pizza Makers in Naples, Italy.) To ensure everyone has the best pizza experience, he even bakes his gluten-free pizzas in a dedicated-GF oven. If Tony went the distance any more than he already does, he’d actually be located in Naples, Italy, where he’d still be deemed among the best.

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Meet The Owner

Growing up, owner Tony Gemignani worked by his mother’s side in the kitchen, where he learned the importance of using only the finest ingredients and the creativity and passion required to create outstanding handcrafted dishes. But it was a simple visit to a small pizzeria in Naples, Italy that inspired him to put his mother’s lessons into practice and sent him on an insatiable quest to learn how to replicate the exceptional flavor and texture of Neapolitan-style pizzas. He began working with pizza in 1991 at his brother’s acclaimed pizzeria in Castro Valley. He opened his first restaurant in 2009 and since has been relentless in his pursuit to elevate his craft to a new level. The 2007 World Champion Pizza Maker at the World Pizza Cup in Naples, Italy, he is the first American and non-Neapolitan victor. He is also the only Triple Crown Winner for Baking at the International Pizza Championships in Lecce, Italy, and holder of 10 other World Pizza Championship titles. At his original restaurant he has 7 different types of pizza ovens and makes 11 different styles of pizza. The author of The Pizza Bible, he’s also the founder of the International School of Pizza, located in San Francisco. Tony knows pizza!

Accolades
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The 2007 World Champion Pizza Maker at the World Pizza Cup in Naples, Italy, he is the first American and non-Neapolitan victor. He is also the only Triple Crown Winner for Baking at the International Pizza Championships in Lecce, Italy, and holder of 12 World Pizza Championship titles

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Tony’s Pizza Napoletana was recommended in the MICHELIN Guide San Francisco 2016.

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Featured in Huffington Post's "America’s 10 Best Cities For Pizza"

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America does have a best pizzeria, Tony’s in San Francisco, and it is so good I can’t think of a close second – except maybe Tony’s satellite locations.

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Forbes Magazine

Shipping Days
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LOW FLAT-RATE SHIPPING for Tony's Pizza Napoletana

At FoodyDirect we are doing everything we can to drive down shipping costs for our customers, including offering Low Flat-Rate Shipping.


$ 9.95 Flat-Rate Shipping - If your shipping address is reachable from Tony's Pizza Napoletana via UPS Ground service within one day, you will be presented with the incredibly low shipping rate of $ 9.95 upon checkout.
$ 39.95 Flat-Rate Shipping - If your shipping address is beyond 1-day ground reach, you will be presented with a flat rate of just $ 39.95 for Standard Overnight upon checkout.


*Please note that the flat rates above will be applied per shipping box (i.e. for each 3-Pizza pack). You will be presented with the actual shipping rate before making your purchase.

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Service to Alaska is available from Tony's Pizza Napoletana. Service to Hawaii and outside the U.S. currently not available. Saturday delivery is not currently available from Tony's.


Orders are shipped every Thursday (except holidays). Orders placed before Tuesday at 8 PM (ET) can be shipped that Thursday. The max allowable transit time for all products is 1 day. Perishable items cannot be shipped over a weekend and cannot be delivered on Sunday or Monday.


Weather and unforeseen circumstances can delay your shipment. We strongly recommend that you schedule your order to arrive at least 1 business day before your desired usage date to allow for any delays.


Shipping Options

The following shipping options are available depending upon the delivery date selected and reflect the max allowable transit time of one days:


Ground Shipping (1 Day) - If a customer’s shipping address is reachable via UPS Ground service within 1 day, they will be presented with $9.95 Flat-Rate Shipping upon checkout. Orders will be delivered via UPS Ground service on the selected arrival date, between 9:00 AM and 8:00 PM to residences, and between 9:00 AM and 5:00 PM to businesses.


UPS Next Day Air Saver - Your package will be delivered by the end of the next business day after it has been shipped. Delivery time can vary based on area, but can be as late as 8:00 p.m. to residences and 5:00 p.m. to businesses. The flat-rate for Next Day Air Saver is $39.95.


UPS Next Day Air (AM Delivery) - Your package will be delivered the next morning after it has shipped, by 12 Noon to most addresses. The flat rate for Next Day Air is $44.95.


Saturday delivery is not currently available from Tony's.
Once your order has shipped, you will receive a ship notification email with a tracking number for each package in your order. When your order has been delivered, you will also receive a delivery notification email.


For complete shipping details we encourage you to visit our General Shipping and Packaging Information page.

Packaging

All pizzas from Tony's Pizza Napoletana are shipped in recyclable containers with enough coolant to assure they arrive in excellent condition within the max allowable transit time of 1 day.

All orders are shipped signature release. This means FedEx will leave the package at the doorstep, front desk or gate associated with the shipping address without requiring a signature upon delivery. It is the customer's responsibility to ensure that the contents of the package are stored in a freezer or refrigerator promptly after delivery. FoodyDirect cannot be responsible for orders with incomplete or invalid addresses, or that are sent to recipients who are not available to store the contents of the order on the day of arrival. FedEx cannot deliver to a P.O. box.

Prep & Care

STORE: If you are not eating your pie immediately store either in the fridge or freezer, wrapped in plastic wrap. Pies will keep in the fridge up to 3 days, or frozen for one month.

PREP: Preheat oven to 500°F on bake setting. While oven is preheating, place pizza stone or baking sheet in the oven to bring it up to temperature. Remove pizza from the packaging. Place pizza on stone or baking sheet. Bake pizza for about 12-15 minutes or until golden brown. You may need to turn the pizza once if the browning is not uniform. Note: Take special care with Gluten Free pizzas as they are very delicate.

FOR CAL ITALIA: Garnish includes balsamic reduction, shaved parmesan, and fig preserves. Spread the fig preserve onto pizza while it is still hot and uncut. Spread evenly. Drizzle or spread the balsamic reduction as desired on the pizza, then top with shaved parmigiano. Slice, serve, enjoy!

FOR ALL OTHER PIZZAS: Garnish with oregano and parmigiano as desired. Slice, serve, enjoy