While the menu has an amazing array of authentic pizzas cooked in half a dozen different ovens, we had to go for the one and only margherita. After all, the margherita pizza is the World Pizza Cup winner, and Tony's makes only 73 of them in their 900 degree wood fire oven each day. I couldn't pass up the chance to have this rustic pizza made with a combination of imported Italian ingredients and local farmers products. San Felice flour cooks into a crisp crust. The real San Marzano plum tomatoes spread into the slightly sweet sauce. The mozarella fior di latte derived from cows, not the more common buffalo version that we all know, makes for a milky melt. And the fresh basil, extra virgin olive oil, and sea salt top off the traditional taste.
Jonas and I also ordered the meatball gigante. I mean, how could we not? Only 25 are made per day, and the veal, pork, and beef meatball comes served with a choice of one of four sauces. We picked the creamy wild mushroom sauce with pancetta, and robiola cheese. The server pours the sauce on tableside, and it makes for quite a show as it swirls together with the red tomato sauce. For those of you who don't think two people can finish eating a giant meatball the size of a very large grapefruit or small pomelo, think again. We can eat up a storm. But some words of wisdom... perhaps you should order the regulation sized Italian style meatballs instead of the gigante...
... unless you are Jonas and me of course... because we can still close lunch off with some egg tarts from Golden Gate Bakery. Follow Jonas' blog or Instagram, especially if you are a big fan of all sorts of Asian cuisine. Jonas, like myself, collects the various flavors of Japanese Kit Kats as well. He also visits the Los Angeles area frequently. Until next time, let's all get S.O.F.A.T.
Tony's Pizza Napoletana
1570 Stockton St.
San Francisco, CA 94133
ML - 20130905