Tony's Pizza Napoletana

Not bad, not good. Just kinda… pizza. Pretty bland and nothing really stood out. If you’re hungry, it’ll do, but I’m nowhere near the 8.2.

SO GOOD!!! Cheese slice was huge and perfect not too much cheese. Sauce was great. The grandma pizza was super crispy and a little sweet which was good. LOVE

Really good new york style pizza. (HUGE SLICES)

This review is only in the plain but we got half New Yorker and honestly which we got a full plain pie. The cheese and sauce were honestly great. Coming from a NJ resident, I am impressed

Il Padrino pizza.

Very soft all the way around… should have a lil crunch on crust: should be “soft and crunchy”. Good pizza

Margarita pizza. Light crust. Doughy. Sauce is fresh. Great pizza!

Undercooked as you can see. Crust was burned yet a floppy mess. Ingredients good, not NY quality but probably great for its local competition

Coal fired Tomato pie w/ cheese 🤌🏻🤌🏻

Best Pizza in SF!

Good pizza, not great. Over-hyped. Tasted like a copycat NY style pizza made with dough meant for the neapolitan style. Sauce and cheese were tasty at least.

Revised my score. Keep coming back for the whole cheese pizza. Best in SF.

top tier pizza. solid all round. highly recommend.

$13 lunch special is an amazing value! So good, especially for a heated up slice. We also got a Sweet Grandma - it does not get much better than that. Pricey though at $39.50, but we will get a snack and breakfast out of it.

Beautiful pie. Overhyped. I don’t care how many awards you got or about the fact that you’re in a big city. Prices are CRAZY. Wait is also insane, make sure you get a reservation or lineup on Yelp. Onto the pizza itself: flop city, toppings have low structural integrity. Cheese is falling off left right center. But, points for decent flavor, decent crisp and undercarriage was cool. Points for not being super greasy.

The best margherita slice I’ve ever had in my life. Won a contest in the town that created pizza for a reason.

This is the royal margherita one of the traditional Italian pies on the menu served with a fresh basil plant dried oregano stems and a carafe of olive oil, fluffier and lighter than most of the pies in the great American pizzerias, its fresh delicious and tangy, my favourite is still a coal fired margherita like Grimaldi’s next to the Brooklyn Bridge