Margherita pizza

"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."

"This is honestly one of my favorite pizzas in San Francisco. The dough is excellent and yeasty with a great amount of salt, and the char from the oven gives it a great flavor. The sauce is simple but the fior di latte mozzarella is excellent, and the dough doesn't get limp or soggy like other pizzas."

"SF has so much pizza and most of it is very good, but if I had to pick one, I would go with Tony’s. It’s crispy, wood-fired, and has a great simple sauce with just the right amount of cheese. There is usually a pretty long wait, so be prepared. The meatballs are really good, too!"

"It's an amazing slice of heaven—just be sure that they haven't run out, as they only make a limited quantity per day. If they run out, they can substitute another dough for the classic Margherita dough, but it's just not the same, so get there early!"