Flour + Water co-chefs Thomas McNaughton and Ryan Pollnow are known for their commitment to meticulously crafted, Italian-influenced dishes. Here they bring that same sensibility to all things pizza.
532 Columbus Ave,
San Francisco, CA
Open daily from 11:30 -10 pm
OUR PIZZA
We love creating contrasts in food, like a bone marrow pizza living next to a classic pepperoni on the menu. It’s where our Bay Area food sensibilities meet a deep nostalgia for the pizza of our childhoods.
Science + heart
Our naturally-leavened pizza dough is made from local organic wheat and fermented for at least 3 days. Its distinct texture is an ideal canvas for classic and non-traditional toppings, sourced from our trusted Northern California producers and farmers.
Dough is a canvas
We’re a sauce-in-the-middle joint. We sandwich our sauce between fresh, hand-pulled mozzarella on top, and a base layer of aged mozzarella directly on the dough that helps retain heat, prevent sogginess, and enhance seasoning.