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Golden Boy Pizza
Golden Boy Pizza opened on Green Street in North Beach in 1978, founded by Peter Sodini around a style genuinely distinctive to San Francisco: thick, focaccia-style squares topped and baked more like a Sicilian pan pizza than a conventional thin round pie. The format caught on fast — Golden Boy became, in short order, "the place to be" in North Beach, eventually expanding to as many as seven locations across San Francisco and Berkeley along with a wholesale business supplying delis and schools. The pizza itself is built on a thick, chewy, olive-oil-brushed crust with a genuinely bready structure under the sauce and cheese — a meaningfully different eating experience from the thin, foldable slices most San Francisco pizzerias serve, closer to a proper focaccia than to a typical New York or Neapolitan pie. It's sold by the thick square slice, cash-friendly and fast, built for late-night North Beach foot traffic as much as for a sit-down meal. Sodini eventually scaled the business back from its multi-location peak, but he kept the original Green Street flagship running, and it's since passed to his sons, who've kept the format essentially unchanged while recently expanding again with a new Sunset District location — evidence the format still has real demand outside its original North Beach neighborhood. Close to fifty years in the same Green Street storefront, run across two generations of the same family, serving a thick focaccia-style square that's stayed genuinely distinct from the thin-crust and Neapolitan pizza dominating much of the rest of San Francisco's scene, makes Golden Boy a real North Beach institution rather than just a late-night novelty. For a San Francisco pizza list, Golden Boy Pizza is the essential "thick, focaccia-style square" entry — a dive-y, cash-fast North Beach counter that's been serving the same distinctive format since 1978.
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Little Star Pizza
Little Star Pizza built its reputation in San Francisco on a style the city otherwise has little of: proper Chicago-style deep-dish, with a thick, cornmeal-flecked crust holding up a hefty layer of cheese and chunky tomato sauce spooned over the top rather than tucked underneath. In a pizza scene dominated by thin crusts and Neapolitan-leaning kitchens, Little Star carved out a specific, durable niche as one of the only places locals reliably point to for genuine deep-dish. The build follows deep-dish convention closely — a pan-baked, high-edged crust, a generous cheese layer, and the reverse-order sauce placement that separates true deep-dish from a merely thick pizza — served as a substantial, fork-and-knife order rather than a quick handheld slice. That commitment to getting the format right, rather than offering deep-dish as a novelty option on a broader thin-crust menu, is what's kept the concept credible with people who've actually had the real thing in Chicago. The company has since grown into a small regional group operating under both the Little Star and The Star Pizza names, with locations spread across the Bay Area and into Portland, Oregon, while keeping the San Francisco outpost on Valencia Street as one of its most established addresses. That expansion, built entirely on a style genuinely uncommon to Northern California, speaks to how well the format has traveled beyond its Chicago origins. For a city with no shortage of thin-crust specialists, having a kitchen fully committed to the opposite extreme gives San Francisco's pizza scene real range rather than just variations on the same thin, blistered format. For a San Francisco pizza list, Little Star Pizza is the essential "the deep-dish outlier" entry — a thick, cornmeal-crusted, reverse-layered pie that's stayed the city's most reliable answer to genuine Chicago-style pizza.
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