©2009 frankenyimages.com

San Francisco: Flour + Water

11 of 13

In a city where slow food and seasonal ingredients are revered, this Italian eatery has only four different pies, all baked in a wood-fired 900 degree Valoriani oven. There is a classic Margherita, but toppings are far from traditional on the Verzada (braised savoy cabbage), Topinambur (sunchokes), and Baccala (salt cod).

Best Toppings: Wild arugula.

America's Best Pizza

San Francisco: Flour + Water

In a city where slow food and seasonal ingredients are revered, this Italian eatery has only four different pies, all baked in a wood-fired 900 degree Valoriani oven. There is a classic Margherita, but toppings are far from traditional on the Verzada (braised savoy cabbage), Topinambur (sunchokes), and Baccala (salt cod).

Best Toppings: Wild arugula.

©2009 frankenyimages.com

America's Best Pizza

Explore More