Perfectly Sliced – Slice House in SOMA
By Kathryn Besser
Neapolitan, Sicilian or New York style? Old School Grandma or Hip Grandma? Whichever side of the Atlantic your pizza preferences reside, Slice House has you covered. Tony Gemignani’s newest venture, located in at Second and Townsend, is another winner by the 2007 World Champion Pizza Maker. Showcasing house-made ingredients atop a one-of-a-kind crust, Naples’ official U.S. ambassador of Neapolitan pizza delivers a knockout entry to the city’s crowded pizza scene.
Inventive combinations like the Cal Italia (a Gold medal winner at the Food Network “Pizza Champions Challenge” – a no-sauce, white pizza topped with Asiago, Mozzarella, imported Gorgonzola, Sweet Fig preserve, Prosciutto di Parma, Parmigiano-Reggiano, and a Balsamic reduction) and the Killing Zoe (piled high with Santa Rosa-based Zoe’s Meats Ghost Pepper Salami, chorizo, Serrano peppers, Ninja Squirrel Sriracha Sauce, onions, tomato Sauce, Calabrese peppers, Mozzarella, Daphne’s Alpine Cheese, and Mache) are clear cut victors in taste and execution. Other notable combinations include The Wiseguy (house-made Italian sausage and Calabrese sausage, Ricotta, hot pepper oil, natural case pepperoni, Mozzarella and green onion), Popeye (no-sauce, white pizza with spinach, garlic, Ricotta, Mozzarella and red pepper) and the aforementioned Old School and Hip Grandmas. Grandma-style refers to a square-cut, thicker crust; Hip Grandma adds Sweetie Drops and Goat Cheese to Old School Grandma’s Mozzarella, tomato sauce, whole basil leaves and garlic oil.
High quality toppings aside, the real star at Slice House is the ancient grains pizza dough. Made with Tony’s signature doppio-zero flour, spelt, semolina, sprouted grains (Khorasan, Red) and whole wheat, Slice House crusts are not only sweet, nutty and malty, they pack a serious nutritional punch. Khorasan wheat contains up to 40% more protein than regular whole wheat and is also richer in magnesium, zinc, selenium, and essential fatty acids. Red wheat is typically 13-16 percent protein whereas traditional whole wheat is usually less than 13 percent. Both ancient grains feature a high moisture content with the greater concentration of lipids providing more energy than carbohydrates.
In addition to pizzas, the menu offers antipasti – house-made Calabrese sausage sautéed in local honey, meatballs, salads, Panini sandwiches, house-made pasta – Gemelli with pesto, garlic, sun-bathed tomatoes and goat cheese and desserts – Tony’s Tiramisu. Beverage options include specialty beers (21st Amendment and Speakeasy Big Daddy), Peroni, and house wines by the glass (Chianti, Pinot Grigio and Prosecco). Breakfast is served daily; brunch is available on Saturdays and Sundays.
Author of the Pizza Bible, proprietor Tony Gemignani boasts an impressive resume as a pizzaiolo: Master credentials from the Scuola Italiana Pizzaioli, President of the World Pizza Champions; the first and only Triple Crown winner for baking at the International Pizza Championships in Lecce, Italy; the 2007 World Champion Pizza Maker at the World Pizza Cup in Naples, Italy, where he was the first American and non-Neapolitan victor. Topping this list was being named the official U.S. ambassador of Neapolitan pizza by the city of Naples, a prestigious title only given to three people in the entire world. In 2011 and 2012, Tony won two additional world titles in cooking, making him an 11-time world champion.
Tony now owns 8 pizzerias across the country (with more coming soon); Slice House is open seven days a week, with weekend hours subject to change based upon the SF Giants schedule.
680 2nd St. San Francisco, CA 94107
(between Brannan and Townsend)
Monday – Friday 8am – 10pm
Saturday & Sunday* 10am – 4pm
Check out Tony Gemignani freestylin’ pizza for the audience with 49’ers Vernon Davis, Oakland Raiders Charles Woodson and KCBS Foodie Chap Liam Mayclem at the Williams Sonoma Culinary Stage in the recently concluded Bottelrock Napa Valley.
Images by Rey Del Fierro