"Since opening Tony's Pizza Napoletana at 1570 Stockton Street in 2009, chef-owner Tony Gemignani deserves a lot of credit for keeping pride in the neighborhood. He has invested in it with this restaurant as well as three surrounding business: Capo's, which is another pizza and pasta-focused restaurant; Toscano Brothers/Dago Bagels, a bakery featuring Italian breads; and Giovanni Italian Specialties, a store selling items such as fresh focaccia sandwiches, flours, condiments, and dough balls that you can pass off as your own at home."
"A world champion for his creations as well as pizza acrobatics, Gemignani also had his own international pizza school upstairs for years. He has mentored countless pizzaiolos in both culinary and competitive athletic endeavors, and most recently gave billboard spotlights to local artists honoring North Beach. Tony's Pizza Napoletana has an extensive menu of pizza types, including coal-fired, Detroit-style, Grandma, and Sicilian, to name a few. I haven't had one I didn't love from any section,"
"I was recently invited to try five Napoletana and California style pizzas that have just been added to the menu. All are wood-fired at 900 degrees, and the California pizzas are made with Caputo blue pizza flour that's blended with a house stone ground integrale multigrain flour. One of the new Napoletana styles is apt for the moment because it's called Upside Down Anchovy. The dough is fried on both sides before it's topped with tomato sauce, Sorrentina pr"
North Beach is lively and popular with visitors. Tony Gemignani opened Tony's Pizza Napoletana at 1570 Stockton Street in 2009 and invested in neighboring ventures including Capo's, Toscano Brothers/Dago Bagels, and Giovanni Italian Specialties. Gemignani is a world champion in pizza and pizza acrobatics and ran an international pizza school. He has mentored numerous pizzaiolos and promoted local artists with billboard spotlights. Tony's Pizza Napoletana offers many pizza styles—coal-fired, Detroit-style, Grandma, Sicilian—and recently added five wood-fired Napoletana and California pizzas. The California pies use Caputo blue flour blended with a stone-ground integrale multigrain flour.
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