Tony Gemignani seems to have the pizza buzz in San Francisco. Tony’s is a veritable pizza museum offering all different styles of pizza (but you are saved by the limited choices of each kind). The claim is the Pizza Margherita is world famous, so that is what I ate. He says in the menu they only serve 73/day…good idea I think. Pizza popped out of the oven pronto. The crust (San Felice flour, proofed in Neapolitan wooden boxes..whatever that means) was super thin and chewy, burnt just right around the edges. The sauce was Napoletana – seemed to be just tomatoes (San Marzano D.O.P.) and salt – didn’t taste any garlic, oregano or anything else. The Mozarella was Fior di Latte and not di Buffala (which I think Pizza Napoletana/Anthony Mangieri uses). Finally topped with fresh basil and bit of olive oil. Glass of Negoamaro (Cantele) from Puglia, a first. Since nearly all wine tastes good to me…it was!