Pizza Paradiso

the tablehopper | 2:10 pm | July 10, 2009 | Foodie 411, North Beach

Neapolitan pizza | credit internationalschoolofpizza.com

Tony Gemignani’s Tony’s Pizza Napoletana opened in the former La Felce/Lou’s space on Washington Square. Here are some details on the margherita ($18), which was the 2007 World Pizza Cup winner in Naples, Italy: the dough is mixed by hand using San Felice flour and then proofed in Neapolitan wood boxes, topped with San Marzano tomatoes DOP, sea salt, fior di latte mozzarella, fresh basil, and extra virgin olive oil from Campania; limited to 73 per day. There are a variety of pizzas, including calzone, stromboli, Sicilian pizza a teglia, and pastas, plus there is a kid’s menu.

The space has about 75 seats inside, sporting a New York/Milano classic pizza place look, a bit 1950s in style. The dining room is definitely family friendly, but there is also a full bar for those who want to hang out at the bar instead. And very soon, there will be 26 seats available outside. Line for a table too long? You can also do takeout and eat it in Washington Square Park. To read past tablehopper details about the project, including the four pizza ovens in use, Tony’s unique team-building classes, and his pizza school (which has classes for the home chef or pro—and students are then able to buy the special ingredients Tony uses directly from him), click here and scroll down. Hours are Wed–Sun 12pm–10pm, with later hours Fri–Sun (it’s a little TBD at the moment since it’s the opening month).

• 1570 Stockton St. at Union, 415-835-9888.

Marcia Gagliardi writes a popular weekly e-column about the SF dining scene, “the tablehopper.” Subscribe for free at www.tablehopper.com and get it in your inbox every Tuesday. Got news? Email Marcia at taste@sanfrancisco.travel.