Polydish city guide

Best Neapolitan Margherita in San Francisco

“Fresh and really tasty”

Neapolitan Margherita

What the real thing tastes like

Pizza Napoletana is protected by EU law. The dough ferments for 24 to 72 hours. Stretched by hand, never rolled. San Marzano tomatoes from the volcanic soils of Campania. Fior di latte or buffalo mozzarella. A 485°C wood-fired oven. 60 to 90 seconds. The result is a crust with leopard spotting — alternating char and soft dough. The centre is intentionally wet and floppy. This is how it has been made since 1889.

8 voices, one story

Reviewers keep describing the Neapolitan Margherita as a masterclass in simplicity, with fresh and handmade elements standing out. The most repeated praise is for the smokiness imparted by the coal-fired oven, which adds a depth of flavor. However, some reviewers note that the Margherita could use a bit more basil to balance out the flavors. The crust, with its leopard spotting and soft dough, is a highlight for many.

Order it here when it has

  • simple yet flavorful
  • fresh ingredients
  • smoky crust
  • handmade with care
  • great vibe

Walk away when you see

  • needs more basil
  • can be a bit wet
  • cash only

Restaurant-level rankings for San Francisco land as the Polydish review engine processes this city's reviews. Explore the dish itself while you wait —

Neapolitan Margherita on Polydish →

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