#Pizza slice back bay full#

do well … but it's great for San Francisco to finally say, ‘Hey, we’re No. “You always want to see pizzerias in the U.S. pizzerias on a top list, especially in the Bay Area, it’s pretty awesome,” Gemignani said.

#Pizza slice back bay full#

He points to a shelf above the kitchen entrance where his 50 Top Pizza honors are on full display among a collection of other accolades he’s won over the years.

10 in the world from an Italian best-of-pizza list last month. Gemignani is still riding high after Tony’s Pizza Napoletana ranked No. (Douglas Zimmerman/SFGATE) A world champ in the heart of North Beach (Douglas Zimmerman/SFGATE) Tony's Pizza Napoletana, on the corner of Stockton and Union streets in San Francisco's North Beach neighborhood, serves up a wide variety of pizza styles, including classic New York style pizza with sausage and pepperoni, upper left, and Burrata Queen Sicilian, lower right. Tony's Pizza Napoletana, on the corner of Stockton and Union streets in San Francisco's North Beach neighborhood, serves up a wide variety of pizza styles, including classic New York style pizza with sausage and pepperoni, upper left, and Burrata Queen Sicilian, lower right. After a 60- to 90-second bake at 900 degrees, the raw dough transforms into one of the restaurant's top sellers: a pillowy, classic Margherita pizza. Next comes pinched basil, fresh mozzarella, a dash of salt and a drizzle of olive oil. He carefully scoops a spoonful of sweet marinara sauce onto the blank canvas and smoothes it evenly in a circular motion. Gemignani takes a plump dough round and kneads it into a flat disk. His left hand displays a pizza cutter tattoo with an arched red handle - a subtle nod to his craft. When he returns to a prep table, his short sleeves reveal arms decorated in colorful ink. The owner of the famous North Beach pizzeria at the corner of Union and Stockton streets is dressed in a chef’s white shirt with a green and red stripe that he pairs with a long white apron. Amid the babble and laughter of customers dining at Tony’s Pizza Napoletana, Tony Gemignani whirls past the dining room and chats briefly with a staff member before he heads back to the kitchen.