The window for the Wild Nettle and Pecorino pie is limited, but the combination of grassy nettles with salty Pecorino and creamy, buttery, almost-nutty mozzarella is killer when it's in season. Read more.
Officially listed as Panna with Sausage, we prefer the nickname "Magic Pie", which sums up what is going on here. Read more.
The pizza focaccia here is a beautiful thing because it captures San Francisco's northern Italian roots and the city's present love affair with pizza in one soft, airy, sauce-topped slab. Read more.
On the Filetti, crust and cheese are dotted with cherry tomatoes that pop with sweetness—particularly in summer, when just about nothing could be better than a tomato. Except one on pizza this good. Read more.
When all the pies are killer, as they are here, it means that the kitchen's working from a really solid base. That's why the Margherita is our pick at Pizzeria Picco. Read more.
Don't miss the Margherita with sausage, made with San Felice flour proofed in Neapolitan wood boxes, bright, pleasantly salty San Marzano tomatoes, fior di latte, fresh basil, sea salt, and EVOO. Read more.
The bone marrow and rapini pizza seems odd, but it works. Chin-dripping fattiness with sweet, nutty brassica and a sprinkle of grated horseradish root. This pie assaults all your senses at once. Read more.
For all those San Fanciscans or transplants in need of a legit East Coast pie, there is Emilia's. While the plain pie is fantastic, it's the sausage and onions that haunts our dreams. Read more.
