As childhood slumber parties and divorced parents will tell you, pizza is a great takeout food. So it’s no surprise that in the midst of a raging pandemic, it’s a lot of people’s go-to orders. And even though you’ve probably been loyal to your pizza place for longer than your last successful romantic relationship, there’s nothing wrong with breaking out of your shell a little bit. Over the past year, we’ve seen a few new pizza spots pop up around the city - read all about them below.
Sunset Squares is a new pizza spot that operates out of the old Perennial space in SoMa. When they launched last summer, they gained local attention thanks to the unconventional toppings on their thick, square pies, like mapo tofu and black truffles and an entire beef short rib - but if you’d rather stick with more classic options like pepperoni (our go-to) or mushrooms, they’ve got those, too. Toppings aside, what really makes Sunset Square pies special is the chewy sourdough crust that’s perfectly crispy on the bottom, and their excellent tomato sauce. They also have a few thin-crust pizzas, as well as salads, desserts, and focaccia for takeout.
Above Ground technically opened last April, but time is a real flat circle these days so we’re gonna go ahead and call it “new.” The vegan brewpub in the Mission is from the same team behind Millennium, the upscale vegetarian restaurant in Oakland, and they churn out thin-crust, oval-shaped pies topped with things like tempeh sausage, maitake mushrooms, celery root, braised leeks, and artichoke hearts. The menu has a ton of gluten-free and nut-free options, too. Their pizzas are on the smaller side, so maybe get two if you’re sharing with a friend. Whatever you do, you’ll want to also order a side of the battered, deep-fried oyster mushrooms with sweet chili jam.
If you want great wood-fired pizza, put Damnfine on speed dial right now. Done? Glad that’s out of the way. This new spot in the Sunset has eight different pizzas on the menu, with toppings that range from purple potatoes and pesto to mushrooms and baby clams, all atop a chewy, bubbly, wood-fired crust. Be sure to add on an order of their sweet, spicy hot honey - it’s great with any of their pies, but we especially love it drizzled on top of the pepperoni.