A Neapolitan newcomer to San Francisco’s pizza scene, Doppio Zero, opens tomorrow, August 29, for lunch and dinner in a primo Hayes Valley Location. At 395 Hayes Street (in the former Cafe Delle Stelle space), the pizzeria is the third location of Doppio Zero, a partnership between owners Gianni Chiloiro and Angelo Sannino, who both hail from Southern Italy. The duo’s first restaurant opened in Mountain View in 2014 and their second arrived in Cupertino in 2016. Meanwhile, they’ve also found their footing in San Francisco proper with two location of The Meatball Bar, fast-casual restaurants serving a variety of meatballs (one in Hayes Valley; the other downtown).
Doppio Zero is one of just 18 California pizzerias to serve certified Vera Pizza Napoletana. A16 and Mozzeria are the only others in SF to follow this Neapolitan trade assosciation’s rigorous rules, which some chefs criticize as procrustean.
Yes, most of Doppio Zero’s pizzas are textbook Neapolitan: Baked in a traditional Stefano Ferrara wood-fired oven with dough made from prized Doppio Zero, or double zero, flour — for which the restaurant (and others like SoMa’s Zero Zero) is named.
But Doppio Zero doesn’t stop there: On top of classics like margherita (with the requisite marzano tomato sauce), they’ve got variations like a jalapeño (tomato, homemade mozzarella, salami, spicy sausage, leeks, and basil) and popular pizza variations like Pizza Napule (fried stuffed pizzas similar to calzones).
Doppio Zero also serves small plates like croquettes, grilled octopus, and polpettine (Neapolitan meatballs), a full menu of pastas, and larger entrees like fish soup. On Tuesdays, as in Mountain View and Cupertino, in-the-know customers with substantial appetites order an off-menu Pizza Stelle. That’s a giant starfish shaped pizza with different toppings at each of its five points. To go with it all is plenty of Italian wine, local beer, and a full cocktail menu.
Doppio Zero’s owners tapped their Neapolitan paisan Alex Miramare to design the 2,100 square foot space. It’s got 68 seats inside, with chairs and leather cushioned booths, plus 12 bar seats offering front row views of the 5,500 pound pizza oven in action. Outdoor seating on Gough is in the works, with take-out and delivery coming in September.
Starting August 29, Doppio Zero Hayes Valley is open from Monday through Thursday, 11:30 a.m. to 2:30 p.m. and 4:30 p.m. to 10 p.m., Fridays from 11:30 a.m. to 2:30 p.m. and 4:30 p.m. to 11 p.m., Saturdays from 11:30 a.m. to 11 p.m., and Sundays from 11:30 a.m. to 9:30 p.m.