Gialina Pizza; Photo: z.about.com

Vespas versus Harleys. Cake versus pie. Yankees vs. Red Sox. All serious debates, but none perhaps as talked about as the thin versus thick crust pizza debate. Thin-crust or Neapolitan style pizza (traditionally made with San Marzano tomatoes, buffalo milk mozzarella, and a simple crust consisting of yeast, flour, and water)--once a preference reserved for Italians and New Yorkers--has made its way to San Francisco with a vengeance. Thin crust pizza allows you to actually taste and appreciate the elegance of the sauce and ingredients without being weighed down by heavy, intrusive crust or gloppy cheeses. Exhaust your friends with your theories on the Yankees versus the Sox (Sox, clearly), but waste no time in sampling some of our city's very best pizza (check out my slideshow for a visual tour):

Gialina: This is the kind of small neighborhood pizzeria that makes you want to move to Glen Park just so you can be a regular. It’s at the top of this list for a reason. Sharon Ardiana's quaint eatery specializes in thin-crust Neapolitan-style pizzas using locally sourced ingredients. Gialinia offers twelve pizza choices, plus at least one daily special. Ardiana also does seasonal antipasti, a select entree, and memorable desserts (the Nutella pizza with warm mascarpone and crushed hazelnuts is one of my favorite desserts of all time). If you like a little heat, the Atomica pizza (mushroom, mozzarella, spicy chilies, and onion) is a must. Other standouts include the potato, Applewood smoked bacon, red onion, rosemary and gorgonzola. Don’t go if you’re in a hurry—plan on lingering in Gialina’s cozy yet airy space with a glass of wine, some good conversation, and numerous slices.
 
Flour + Water: I recently reviewed Flour + Water and discussed their unbelievable pizza. This stand-out Mission eatery doesn’t offer a long list of creative options or wacky toppings (there are four pizzas to choose from). It’s simple—like really good Neapolitan pizza should be. The crust is thin and chewy, the sauce is summery red. Remarkably attentive service, lively atmosphere, authentic pastas, and thoughtful desserts—peek at the wood-fired pizza oven through the semi-open kitchen. Flour + Water has, in a few short months, reached perfection. Not an easy feat for a fledgling Italian eatery in the city these days. Try the Margarita pizza, the true test of Neapolitan success.

Pizzetta 211: On a tip from Chef Glen Miwa, I tried Pizzetta 211 on a late afternoon a few days ago. In an unassuming location in the Richmond district, Pizzetta 211 is a shoebox…in a good way. There is very little seating indoors, and four tables outdoors. In the evenings there can be quite a wait, so bring your patience. From the large tree with a strand of lights and rustic bells, to the shelves of cookbooks lining the walls inside and the jars of garlic and biscotti by the register, Pizzetta 211 has successfully created an inviting ambiance more reminiscent of a friend’s kitchen than an established restaurant. You’d never know the pizza is not baked in a wood-fired oven; their 600-degree gas stove pumps out deliciously thin pies such as the Arugula Pesto, White Corn, Early Girl tomato, and Ricotta. Or try the Rosie’s Farm Egg Pizza with Shitake Mushrooms and Pancetta. Their menu changes weekly to reflect what’s in season. Order at the counter and proceed to find a table. Try to ignore the odd, standoffish service. They try to be laid-back, but instead come off as disorganized and even rude at times. But the pizza’s good. Really, really good.
 
Pizzeria Delfina
This Mission hot-spot (or try the newer location in Pacific Heights) gets crowded, so prepare yourself for a bit of a wait. I like to sit at the counter to observe the controlled chaos and to admire the beautiful antipasti that’s displayed there (warm olives, tripe, fresh stretched mozzarella—oh my). Craig and Anne Stoll have replicated the thin crust pizzas that Craig remembers from his childhood in New York. The menu is refreshingly simple, with 6-8 pizza choices and daily specials. Standouts include the Salsiccia: housemade fennel sausage, tomato, bell peppers, onions, mozzarella. Or try the Prosciutto Pie: Prosciutto di Parma, caciocavallo, mozzarella, panna, arugula. This is not a spot to linger into the evening. It’s loud, it’s bustling, people are waiting for your table—but that’s because Pizzeria Delfina has mastered flavorful, blistered crust that would make Italians smile. And that’s worth the wait.
 
Arizmendhi
This bakery cooperative on 9th Avenue specializes in fresh baked bread, simple pastries, scones…and thin crust pizza. For the Arizmendi newbie, your first visit can be a bit overwhelming. This is one of those neighborhood places where the regulars have adopted it and claimed it as their own. Walk in aimlessly and you may get trampled. A few things to know to avoid unnecessary trampling: it’s a casual lunch spot—best to grab a slice and go as there are very few seating options. You order and hang out by the counter waiting for them to call your name, it’s cash only, and the daily pizza specials are online. The mixed heirloom tomato, lemon, rosemary oil and parmesan pizza is divine. Arizmendhi has mastered flavorful sourdough crust, and they use whole-milk mozzarella and organic produce whenever possible. Slices comes piping hot out of the oven and Arizmendi makes a concerted effort to keep costs down, so your piece of pie won’t break the bank ($2.25/slice). Also pick up a"light baked" pie to bring home for dinner later that evening (you finish baking it at home).

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For More Information

Gialina: 2842 Diamond St. (corner of Diamond St. and Kern Alley in Glen Park); (415) 239-8500. Does not accept reservations. Dinner only.

Flour + Water: 2401 Harrison (@ 20th St.); (415) 826-7000; Dinner only. Accepts advance reservations.

Pizzetta 211: 211 23rd St. (in between California and Clement); (415) 379-9880. Mon. & Tues. dinner only. Wed.-Sunday open at 12 for lunch. Does not accept reservations. Difficult to accomodate large groups. Cash only.

Pizzeria Delfina: 3611 18th St.; (415) 437-6800. Mondays are dinner only. Tues-Sun open at 11:30. Also located at 2306 California St. in Pacific Heights. Their number is (415) 440 -1189. 

Arizmendhi: 1331 9th Ave. (between Irving and Judah); (415) 566-3117. No reservations--very casual breakfast and lunch spot only. Hot pizza starts coming out of the oven at 11:30 p.m. each day. Also locations in Oakland, Emeryville, and San Rafael (coming soon).  Cash only.