In recent years, San Francisco's pizza scene has been all over the place. Old school spot Pauline's Pizza & Wine Bar has closed after more than 30 years; we lost Una Pizza Napoletana to NYC; and Pizza Orgasmica and Escape from New York are now pizza joints of the past.
And while newcomer Che Fico slings a mean pie, the hype around the place means reservations weeks in advance. In other words, the timing feels right for the arrival of Flour + Water Pizzeria.
Sit at the bar for a view into the open kitchen.(Sarah Chorey)
For 10 years now, Flour + Water has been defining our expectations for high-caliber homemade pastas while also turning out delicious but oft-overlooked pizzas. Now, chef Thomas McNaughton is ready to let his bubbly, charred, and chewy Neapolitan pies shine.
Flour + Water Pizzeria takes over the bustling corner of 18th and Valencia streets where Farina Pizza used to be; with a redesign by Studio KDA, they've opened up the space with large, wall-sized windows perfect for alfresco-ish dining. There are walnut wood tables and accents of emerald-green Heath tiles.
On the menu, expect some veggie antipasti, to-die-for mozzarella sticks, meatballs, fritto misto, a burrata dish, and a few salads. There's also soft serve for dessert with a few choose-your-own toppings.
But, you're obviously here for one thing. The pizza dough takes three days to ferment to get ready for baking. The pies are stretched and worked and then baked in a triple-deck oven. Take a look at the offering.
(Photography by Sarah Chorey)
// Flour + Water Pizzeria, 702 Valencia St. (Mission), flourandwaterpizzeria.com
