Run, don’t walk for the seasonal summer stone fruit starter, where ultra juicy peach and plum slices mingle with an ensemble of fennel, ricotta, and pistachios. (Kristen Locken)īefore the pizzas arrive, the summer chop salad is a master class in simplicity, with just the right proportion of creamy Italian dressing to the various components.

Mozzarella sticks are a gooey, wonderful appetizer at Flour + Water Pizzeria. The Hawaiian pizza, meanwhile, should win over skeptics of the genre with a delightful mix of sweet, salty, and spicy flavors in capicola ham, thinly sliced pineapple, pickled Fresno chilies, and chili crisp. The early leader for most compelling pizza takes a cue from an iconic pasta: a pitch-perfect cacio e pepe that balances a blast of black pepper with fresh mozzarella, pecorino crema, and fontina. The medium-thick crust is a little crunchy and tangy-think sourdough vibes.įlour + Water Pizzeria originally debuted at 18th Street and Valencia in 2019 its menu was pretty similar to what you'll find today, with a concise selection of white and red sauce–based pies, a handful of notable starters and salads, and soft serve for dessert. (Kristen Loken)īut it's a different story across town at the recently opened Flour + Water Pizzeria from co-chefs Thomas McNaughton and Ryan Pollnow, who've traded their usual Neapolitan-style pizzas for more complex 13-inch pies: The 'za here involves a four-day dough production process and is cooked at a lower temperature and for longer. The medium-thick, slightly crunchy pizzas and shrimp scampi at Flour + Water Pizzeria. With most diners laser-focused on the noodles, F+W's pizza has never gotten the attention it deserves. North Beach has just gotten another standout option for pizza, courtesy of one of San Francisco's leading restaurant groups.įor the past 14 years, the Mission Cal-Italian stalwart Flour + Water has been best known for its excellent and often innovative pastas.

Leaning tower of pizza happy hour