Tony’s Pizza Napoletana
The Verdict
"Try the Margherita from the Napoletana menu and one from the New York coal-fired oven to compare. Walk-ins only for bar seats starting at 5 PM. The Cal Italia with seasonal toppings is worth ordering too."
What you need to know
Tony Gemignani is a thirteen-time World Pizza Champion and the first American to win the World Pizza Cup in Naples. Tony’s Pizza Napoletana opened in 2009 and is where he proves it every day.
The Food
Seven distinct regional styles of pizza, each with its own approach. A custom-built oven dominates the open kitchen with different sections running at different temperatures.
Neapolitan: Follows strict VPN certification rules. Imported Italian flour, San Marzano tomatoes, fresh mozzarella, blistered crust.
New York Style: Foldable, crispy-bottomed.
Detroit Pan: Thick and cheesy with caramelized edges.
Roman Style: Thin and crackery.
Coal Fired: Old-school New Haven style.
Cal Italia: Local ingredients meeting Italian traditions.
Try at least two styles in one visit.
The Space
Prime corner on Stockton Street just off Washington Square Park. Loud when full. Families, first dates, and pizza fans watching the makers work through the open kitchen.
Practical Info
Price: Pizzas $18 to $35
Reservations: Recommended for the main dining room via Resy. Bar seats are walk-in.
Hours: Daily, lunch through dinner. Confirm via tonyspizzanapoletana.com.
Address: 1570 Stockton Street
📍 Location: This restaurant is in North Beach. Explore the neighborhood →
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What to get
Neapolitan Margherita (the benchmark), New York style, Detroit pan, Cal Italia with seasonal toppings