Tony’s Pizza Napoletana

$$PizzaTelegraph Hill, North Beach
Medium 5b839b7b 0c9b 43d4 a1d8 138fe21b645b
Mon noon - 11:00 pm
Tue closed
Wed noon - 11:00 pm
Thu noon - 11:00 pm
Fri noon - 11:00 pm
Sat noon - 11:00 pm
Sun noon - 9:30 pm
1570 Stockton St
San Francisco, CA94133
Call: 415.835.9888
Visit Website


Reviews & Posts

Chef Chris Beerman reviews Margherita pizza at
"I really like this pizza. It's very traditional. But a lot of it has to do with hospitality, too. Everyone at Tony's just makes you feel really good to be there."
Chef Tony Gemignani reviews New Jersey Trenton tomato pie with sausage at
"New Jersey Trenton Tomato Pie 🍅 DeLorenzo Style w/Sausage @tonyspizza415 #tonyspizza #delish #sausage #italiansausage #tonygemignani #tomatopie #trenton #jersey #newjersey #onthemenueversinceweopened"
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Chef Adam Keough reviews Cal Italia at
"The crust on this pizza is top-notch. I like the combination of sweet and salty, and it is texturally great as well. The Cal Italia comes with asiago, mozzarella, imported Italian gorgonzola, Croatian sweet fig preserve, prosciutto di parma, Parmigiano, a balsamic reduction, and lastly, no sauce."
Chef Christopher Thompson reviews Pizza Romana II at
"Thin, crackery crust with great topping combinations. Large rectangle, served on a wood plank, Roman-style. There are three different pizzas to choose from and each pizza is divided into three different sections of toppings. Simply referred as Romana I, II and III, I opt for the II, which has tomato, mozzarella, sausage, and pepperoni, then ricotta, pepper jelly, and basil, and lastly, pesto, tomatoes honey, and goat cheese. I highly recommend it with a Peroni."
Chef Tony Gemignani reviews Meatball gigantes with burrata at
"Meatball Gigantes with Burrata at @tonyspizza415 #angelofranco #tonygemignani #delish #meatballs #giantmeatballs #tonyspizza #burrata"
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Chef Mitchell Rosenthal reviews The Jersey at
"This is what partially inspired my restaurant, Jersey. I love it because I don't like pizza that is too cheesy. This pizza has sauce on top of the cheese, along with some garlic oregano oil. It tastes like home... but better. Thanks, Tony."