Can we call it SF Pizza?

Una Pizza Napoletana

I heard that Anthony Mangieri was so annoyed at being rated the second best pie in NYC that he moved out to San Francisco. Whatever the reason, I'm glad he came. His vibe is so NY. He seems like he is no nonsense, and his pizza place follows suite. With just a few pizza options to go with, I had to do the Bianca: a regular (Cheese) pizza made with Buffalo Mozarella. Why Buffalo Mozarella? Its the kind of cheese that started it all. So...what do I think of this place? Well, it put my mouth on a celestial ride from the fields of buffalo cheese and fresh basil, through the forest of slightly charred crust and back to the salty sea salt used to balance the beauty out. Ok, in other words, it was amazing. The real kicker for me was the salt he used. I'm a huge fan of using different kinds of salt, and there was a great taste to the salt that also brought out the other flavors at work on his pizza. Oh, can't forget the nice tasting olive oil, but that's pretty standard from a New York Gourmet Neopolitan Syle kinda pizza, from what I've had.

As a side note, I Yelped this place and found it had pretty low ratings for how good it was. This is why finding good food is all about the searching, hunting and seeking...and knowing your sources. I always take advice from Yelp or Google with a grain of salt (yuck yuck), and its good to cross check with other sources like foodie friends, reliable guides, and now TV or other media. Zagats is usually pretty reliable. Food network does a pretty good job too. I've been to a few tourist traps in San Francisco since I've been out here that had top Google or Yelp ratings, and greatly disappointed, on all accounts. Know your sources.

Here is a real close Pic of the pie. Lower right hand corner is the crust. Behold the basil, chessy goodness.

And on another tangent, now that Una Pizza Napoletana is in San Francisco, can we call it SF pizza?

May San Francisco only be so lucky...