The best pizza in the United States is made in a pizzeria in the North Beach neighborhood of San Francisco.
Or at least that is what a writer penned in a travel article in USA Today on Thursday.
The article sings the praises of Tony’s Pizza Napoletana, which is located on Stockton Street near Union Street in North Beach.
From the USA Today article:
“Tony Gemingnani, the first American ever to win the title of World Champion Pizza Maker at the World Pizza Cup in Naples (2007), has built a temple to pizza-making. His restaurant has seven different ovens using every conceivable fuel -- coal, wood, gas and electric -- at varied temperatures from 550 to 1000 degrees in an effort to turn out the best and most authentic versions of nine distinctly different regional styles of pizza. It’s a pizza-tasting trip around the world under one roof.”
To top off the column, the author writes that the pilgrimage to the eatery is worth it for the pizza that is “most unique and comprehensive pizzeria in the nation, if not the world.”
This is not the first time Gemingnani has been lauded in the press. The East Bay Express trumpeted “his dough-tossing acrobatics” in its 2008 Best of the East Bay list for Pyzano’s Pizzeria, a pizzeria in Castro Vally co-owned by Gemingnani.