{"id":25026,"date":"2026-02-09T02:37:07","date_gmt":"2026-02-09T10:37:07","guid":{"rendered":"https:\/\/crawlsf.com\/?p=25026"},"modified":"2026-02-15T18:23:26","modified_gmt":"2026-02-16T02:23:26","slug":"best-pizza-in-san-francisco","status":"publish","type":"post","link":"https:\/\/crawlsf.com\/best-pizza-in-san-francisco\/","title":{"rendered":"Best Pizza in San Francisco"},"content":{"rendered":"\n

It’s National Pizza Day<\/a>!<\/p>\n\n\n\n

Pizza is one of those things that is just kind of universally loved. I can’t really say that I have come across anyone who has actually said they hate pizza. People might hate a particular type of pizza or pizza from a particular restaurant, but there are too many options to just not like it at all.<\/p>\n\n\n\n

I also think that the pizza that you think is the best can differ greatly from other people depending on where you grew up. Growing up in Pennsylvania, our local pizza spots were closer to New York pizza. Large slices loaded up with Mozzarella that had delicious little almost-burned spots on top that gave it amazing flavor. Folding it in half was a necessity in order to eat it with one hand. When I moved to San Francisco, the pizza was different. There were a lot more fancy toppings, the crust was crispier and the cheese blends were not the same. So, when I was trying all of the pizza places in the city, I was on a constant search for something that reminded me of home. I did find some that fit the bill, but also found a lot of other great options that were different, but still delicious.<\/p>\n\n\n\n

Because there are a lot of differences when it comes to the best tasting pizza, no list can be perfect. Dave Portnoy, probably the most famous pizza reviewer currently, doesn’t like parmesan cheese on his pizza. I think parmesan cheese is a great addition to almost any pizza. Some people like no toppings, some people like all the toppings. Some choose a soft crust and other like a crisp crust. <\/p>\n\n\n\n

No matter what kind of pizza you like, San Francisco is loaded with options from Chicago style to New York style to Classic Italian with lots of unique combinations of ingredients. <\/p>\n\n\n\n

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