Craig Stoll elevated the pizza scene in San Francisco when he opened his first to-die-for pizzeria in 2005. Lines formed out
the door for his thin-crust pies baked at 770° in a gas-fired brick oven. He opened a second location in 2008, with a third
on its way in Hayes Valley. Pie to try: The broccoli rabe—a thing of blistered beauty topped with the leafy green from Star
Route Farms, plus black olives, fresh mozz, caciocavallo cheese straight from Campania, and just enough red chile flakes.
Insider tip: If the wait is unbearable, grab a ball of dough for $3.50 and re-create the magic at home.
Last Reviewed February 2012