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Tony's Pizza Napoletana Pours Beer Into Pizza

What happens when an award-winning pizzaiolo puts Guinness into his dough? Read on to find out.
June 3, 2014
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by Virginia Miller

Sausage and stout pizza ($28) is the latest thing you've got to try on the menu at Tony's Pizza Napoletana in North Beach. The oven only churns out 23 of these flatbread-esque beatus per day. And since owner Tony Gemignani is an award-winning pizza tosser who has beat out Italians in Naples' World Pizza Championships, his limited edition pies are normally well worth the wait. 

For this new rectangular-shaped pie, honey malted Guinness stout beer is worked into the dough, imparting a subtle sweetness, to the puffy, chewy and crispy crust. Upping the beer ante, the kitchen also creates its own juicy mozzarella beer sausage in house. It's sliced up and tossed across the pizza, along with caramelized onions, crushed red peppers, green onions and rectangles of fontina cheese that slowly melt as the pie arrives. The whole shebang is drizzled in a beer salt and sweet a Guinness reduction. Salty, sweet, savory, cheesy...oh my. It's beer pizza and it's unlike anything you've ever tried before1570 Stockton St., 415-835-9888

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