Since it opened in 2009, Flour + Water has considered one of SF’s best destinations for handmade pasta and Neapolitan pizza. Over the years, its pasta program (including a pasta-only tasting menu) grew to outshine the restaurant’s very good pies. Now chef Thomas McNaughton is turning his self-described obsession with pizza into a dedicated pizzeria on Valencia Street (at 18th).
The menu will have five 13” red-sauce pizzas, and five white pizzas, salads, and veggie antipasti, plus shareable items like mozzarella sticks and prosciutto meatballs, plus local beer and wine of course. Very importantly, there’ll be soft serve: vanilla, chocolate, or swirl, with toppings like sprinkles and Amarena cherries.
Fans of McNaughton’s carbs who are looking for a slice in a hurry will be relieved to know that there will be an entrance solely dedicated to takeout and delivery (Caviar delivery only) that will sell “THE BIG SLICE,” a huge slice of pizza that is equal to a quarter of a pizza, served on a paper plate alongside soft serve. The slice’s toppings will change each day, and can only be obtained at the takeout window — the perfect, portable Dolores Park snack.
When it opens in late May (date TBD), the pizzeria will be open daily from 11 a.m.- 11 p.m. There will not, for better or worse, be reservations, but there will at least be a waitlist with text message notifications.