Flour + Water Pizzeria opened yesterday in the North Beach section of San Francisco. The new concept from the hospitality group behind Flour + Water the restaurant, the pasta shop, and now the dried pasta brand is a big bet on pizza culture, with a full-service restaurant, a glassed-in dough room, and a pizza shop for quick-service takeout and delivery.
Co-chefs Thomas McNaughton and Ryan Pollnow continue to innovate with their Flour + Water brands—we’re big fans of their new commercial pasta line here at Appetito—and their pizza moves are worth watching.
They’re hardly new to the world of pizza making. In fact, their pies from the Flour + Water flagship in the Mission District earned a spot in the 2022 50 Top Pizza USA list.
The company says in a release, “From the meticulous craftsmanship of the hot pies to the sly nods to iconic pizzeria culture, every element showcases the [chefs’] passion for pizza.” Besides the design of the 4,000-square-foot space, which features the dough-making room and pizza boxes, other design elements draw on pizza culture as well as the location’s predecessor, a pizzeria that closed after 21 years in North Beach.
But the food is the main draw, with “pizzas, antipasti and salads...composed with ingredients that highlight the chefs’ long-standing relationships with Northern California producers and farmers,” according to the release. Menu highlights include hand-rolled mozzarella sticks, Double8 Dairy buffalo gelato soft serve, head-on shrimp scampi, and of course a range of creative pies. These include a Hawaiian pizza with chili crisp, and dine-in exclusive bone marrow pie.
Following its open-for-dinner debut this week, Flour + Water Pizzeria will be open daily from 11:30 a.m. to 10 p.m. The release also teases a rollout of more Flour + Water Pizzerias around the Bay Area, coming soon.
