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Written by Godfrey Daniels
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Though a relative newbie to the Northbeach neighborhood Tony’s Pizza Napoletana (1570 Stockton St.) is already well known for its old-school hospitality.
Tony Gemignani’s pizza and people skills are both world-class. His hefty menu offers three categories of top-notch pies. The Neopolitan style is baked in a 900 degree oven, the Italian style in a domed brick oven, and the American style in a flat- bottomed New York style pizza oven. Favorite selections include the Cal-Italia ($18) a sweet savory combination of gorgonzola, prosciutto di parma, fig jam, balsamic vinegar and parmesan. Sustainable seafood lovers can ask Tony to work up a white anchovy pizza with arugala. |
