Quattro Forni

Tony Gemignani is a 12-time World Pizza Champion. In November 2012, he opened Capo's, a Chicago-style pizza and whiskey bar two blocks from Tony's Pizza Napoletana in San Francisco's North Beach neighbourhood. Designed to feel like a prohibition-era speakeasy, the restaurant specializes in Southern Italian dishes and four styles of Chicago-style pizza: deep dish, stuffed, cast iron pan, and cracker thin. His speciality is the world-famous Quattro Forni, a thick, square-cut pizza. The dough is baked, then fried, topped with mozzarella, tomato sauce, chopped garlic, and soppressatapicante; then baked twice more, the finish in a wood-fired oven. Topped with arugula, Calabrian chiles, a drizzle of hot pepper oil, oregano and shaved Parmigiano-Reggiano, this masterpiece is the ultimate crisp and savoury bite.  No wonder orders are limited to 10 per day.

641 Vallejo St, San Francisco, CA 94133, USA
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