Located on 1570 Stockton St, across from Washington square, Tony’s Pizzeria Napoletana is located in Little Italy, serves a plethora of pies; ranging from Sicilian slices to the classic American slices. Since we ordered their large Sicilian La Regina and coal oven New Yorker, we opted against appetizers this trip, but we heard the favorites are their pile high calamari’s and their dough balls(which are fried pizza dough with sauces).
Their La Regina is the gold cup winner of the world pizza championships, in Parma Italy. It’s baked in a 535 degree oven, and is topped with soppressata picante, prosciutto Di Parma, mozzarella, parmigiana, provolone and arugula.
Their fan favorite coal oven pizza, the New Yorker, has mozzarella, classic Italian sausage, crispy pepperoni and fresh ricotta.
If we had to pick one, we preferred the New Yorker, but the La Regina is very solid and its meats on the fluffy bread makes it a great choice.
We also ordered their ball tiramisu, which is decent for an after pizza dessert.
Overall, taking into account the smoke blowing into our face, the food quality and customer service, we give Tony’s pizzeria Napoletana a:
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