That’s amazing! Now, I want to eat Neapolitan pizza again! 
nomnomnom
And for the love of god, don’t ask for Ranch dressing for the crusts…
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We have a local brewery that also has a casual restaurant with really good food. They always have six or so pizzas on the menu. They use the grains from the beer making in their pizza dough. It’s brown and super good. One of the servers suggested that we eat that part with their blue cheese dressing. Oh yeah. But, yeah, overall I agree with you.
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islice has opened on lower Solano. Inexpensive but not very good. Doughy crust. Decent sauce. No worse than Whole Foods’, but when I want to walk for pizza I’ll stick to Little Star. I especially like Little Star’s individually sized pizzas on the lunch menu (served until 4PM).
Cross-posting my Tony’s rec:
Una Pizza Napoletana is closing? has closed? and Mangiani’s opening a place in New York.
Some seriously sad news 
Was there last night as we thought it might be the last night in SF. Just as amazing as it has always been. Anthony said they should be open for another few weeks although they’ll be closed the week of thanksgiving. Very sad to be losing this gem back to NY as it is my favorite pizza.
Since I was dropping my knives off at Columbus Cutlery, my plan was to have a slice at Tony’s, but everyplace had a long line of drunk Santas. So I jumped on the first bus heading through the Stockton tunnel and it had a stop near Montesacro Pinseria, which I guessed correctly would be Santa-free.
It’s an eccentric place, there’s a huge, beautiful old bread oven at the back but they don’t use it. The pinsa’s made in a modern Italian electric pizza oven. There are no other cooking facilities, to the rest of the menu is cold antipasti, cold cuts, cheese, and (lunch only) panini.
I just wanted a snack so I ordered the Montesacro ($19), since the toppings seemed relatively light: Stracciatella, Lacinato kale, Calabrian chiles, and garum. Crust was soft with a little crunch and scorch, lots of flavor from long fermentation. The kale looks raw but it’s actually blanched, nice combination with the creamy cheese and lots of pickled peppers. I couldn’t taste the fish sauce.
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How different from pizza did it taste?
It tasted like pizza. I could taste that it had fermented for a long time, but if I hadn’t read otherwise, I’m not sure I would have realized it wasn’t 100% wheat.
If I may revive this… We love thin, crispy crust. Pretty basic ingredients, fewer rather than more. In the city. Preferably on a Muni line but that’s not totally necessary. Your advice please. Thanks.
Baonecci, Pizzetta 211, Cotogna, Pauline’s
Oh wow! Having looked at menus I’m liking them in the order listed. You’re the best, bud.\
ETA: Not Tony’s?
Tony’s is too ambitious. They make something like 20 different styles of pizza with close to that many different doughs in eight different ovens. They can’t execute them all consistently. Despite that the wait can be two hours at peak times. Might be safe at off hours when there’s no wait.
Reservations are essential at Baonecci (it’s a North Beach locals’ fave) and for dinner at Cotogna.
I had wondered about all the pizzas and all the ovens.
Thanks for the res recs. C
A alternative is to hit up liguria bakery on Stockton st . Get a focaccia from a bakery over 100 yrs old . Wrapped in paper tied with cotton string . Get there early before they sell out . Last time I was there a year ago .5 dollars for a super slab. I think they open at 7am
Next to Washington square.
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Oh yum. Sounds like a great thing to take away. Thanks, E.
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Officially they close at 2:00, but they usually sell out and close early. It’s soft for my taste. The Golden Boy slice place was inspired by Liguria.