Pizzeria Delfina – two locations
3611 18th St, San Francisco, CA. (415) 437-6800
2406 California St, San Francisco, CA. (415) 440-1189
[Note: Foodosopher's previous post on Pizzeria Delfina here]
The San Francisco Bay Area is usually considered one of the top cities in the country to eat pizza. Of the many well-regarded pizza places (A16, Piccolo, Pizzaiolo, Tony’s, Pizzetta 211, Dopo, et al.) Pizzeria Delfina is considered amongst the best, with a style that is typically described as Napoletana-inspired.
Pizzeria Delfina normally has eight to ten pizzas on offer and my dining partner and I chose two on this day: the Napoletana (tomato, anchovies, capers, hot peppers, olives and oregano – note: no cheese) and the Salsiccia (housemade fennel sausage, tomato, red bell peppers, onions, mozzarella).
Enough babbling: all you really want to know is how good the pizza is. Easy. It’s great. Really, really great. Probably the best I’ve had in California, and in my enthusiastic but admittedly not comprehensive experience, bested only by the venerable Pizzieria Bianco in Phoenix. The crust was both beautifully crispy and chewy. Thin but enough strength to hold the toppings together. Perfect amount of char. To be honest, I wasn’t so crazy about the toppings on the Napoletana. Without cheese, the flavors didn’t quite harmonize properly for my taste (although my dining companion enjoyed this pie very much).
The sausage pizza, though, was topping perfection. The tomato sauce had a wonderful sweetness without any of that metallic taste that often comes with tomatoes. Housemade sausage was flavorful, rich and had a presence much larger than its physical quantity. The peppers also lent a nice sweetness, and the mozzarella was creamy and delicious. The menu has more than just pizza and I’ve heard good things about the appetizers but that will have to await another day. Hopefully very soon!
N.B. Adding to the SF pizza landscape, the move of the much-beloved Una Pizza Napoletana from NYC to SF sounds like it will soon be complete with an early September opening.