Way back in the pizza dark ages of 2004 (no, seriously), A16 was one of the first places to serve true Neapolitan pies, gorgeous wood-fired char and all. They're still churning them out a decade later, where they pair quite nicely with Shelley Lindgren's always on-point Italian wine selection. Newish sibling A16 Rockridge has some more inventive takes, including a fried pizza and a rachetta, which comes with its own little handle of dough.

The undisputed master of the slice game, Arinell is the place to be at 12 pm (for a quick lunch before heading to the park), 12 am (for drunk pizza), and everything in between. No frills, foldable, crisp, accompanied by fruit punch. Little else is required in this life.

Arizmendi's one-vegetarian-pie-per-day scheme leads to some awesome (if untraditional) pizza experiences, with the seasonal toppings like mushroom-red onion-goat cheese and artichoke-spinach-lemon-rosemary earning their fans. Check the calendar before you go in, and mark yours for the Super Bowl, the only day of the year they serve two different pies.

This roving pie vendor is unmistakable thanks to its gorgeous glass-encased truck, which offers a full view of the wood-fired Stefano Ferrara oven within. The limited space means Flour + Water alum Jon Darsky can only put out 3-4 pie variations, but they're all seasonal and delicious (and a relative steal).

Emilia's is a bit of a tough ticket (it's only open at certain hours, and a strict pre-ordering system means you could wait five hours or more for a pie), but Keith Freilich definitely has something special for those willing to put in the legwork. His New York-style pies aren't really about seasonality, but they're carefully made and completely delicious.

For those looking to rekindle some memories of the old-school pizzerias they'd hit after sports practice growing up, Gaspare's is it. The Richmond favorite (which cameoed in Blue Jasmine is a time warp when it comes to atmosphere, pies, and prices, and wine from a straw flask and tiramisu await alongside the cracker-crusted Bruce's Special, heaped with mushrooms, sausage, salami, and garlic.

Sharon Ardiana's Glen Park favorite is the quintessential neighborhood pizzeria, dressed up for the modern era. The super-spicy, super-tasty Amatriciana (with pancetta, chilies, pecorino, and an egg) and Atomica (tomato, mushrooms, chili, mozzarella, red onion) are perennial contenders for its crown, and Divisadero sibling Ragazza has nailed Gialina's vibe across town.

Now straddling both sides of the Bay, Berkeley-born Gioia is a reliable option for a pie or a slice, boasting inventive topping combos like radicchio and gorgonzola; spinach, ricotta, brown butter, and hazelnuts; or salami, Castelvetrano olives, and provolone.

Little Star's signature deep-dish is so good that they've licensed the recipe-- to a pizzeria in St. Louis that President Obama calls his all-time favorite. Winning the deep-dish devotion of a Chicagoan is no mean feat, but Little Star's signature cornmeal crusts, super-fresh tomatoes, and delicious fillings (the Brass Monkey is a must) are up to the task.

The Castro's favorite slice joint, Marcello's also earns snaps for being one of the few decent pizza places that delivers. They offer a gazillion toppings, not all of which are good, but the pesto, pepperoni, and meatball pies are reliable. And they're open until 1 am on weekdays and 2 am on weekends for your drunk-pizza needs.

One of the original artisan pizzerias (it turned 25 last year), Pauline's still gets top marks for growing much of its own produce, which gets incorporated into popular pies like the housemade pesto pie sprinkled with parmesan and pine nuts. They even sell their own house brand of wine.

While his brick-and-mortar may be new, Jeff Krupman earns iconic status for having toted his Frankenweber all over the Bay for five years before scoring his own location, making great pizzas without anything even approaching a real kitchen. If you haven't tried his permanent home yet, you'll be thrilled to know that the pies are even better than you remember, from the margherita to the delicious brussels sprout pie with bacon and chili paste.

Charlie Hallowell made his name putting out masterful California pies at this Temescal favorite, with a wood-burning oven that produces a beautifully spotted crust and excellent local produce on top (try the white potato pie with pancetta and fontina or the tomato pie with housemade sausage and cream). Sister joint Boot & Shoe Service is also a winner.

Adorably petite Pizzetta 211 exemplifies the seasonality trend, with pizzas that change by the nanosecond to incorporate the best of what's growing. The lines are omnipresent and it's cash-only, but the cute 12-inch pies, like the white pie with rosemary and fiore sardo, are great. Be sure to get anything with a farm egg cracked on it.

Tommaso's deserves credit for being one of the city's first (and easily its most influential) wood-fired pizzerias, and while its pies are more solid than life-changing, its old-school North Beach atmosphere is still a charmer. Order a mushroom with Molinari's Italian sausage, drink some cheap house red, and you'll get why Francis Ford Coppola loves this place.

Tony's (and sister spot Capo's) is commendable not only for its quality, but for its breadth. Though he's taken home umpteen Neapolitan pie-making prizes, Tony Gemignani is no purist: he's equally interested in Sicilian, Detroit-style, Chicago deep-dish, and coal-fired pies, and in wild toppings like the Honey Pie. The man is a pizza polymath, and his combinations are delicious.

Now that Little Star has made inroads in its 'hood, this longtime East Bay favorite gets its share of comparisons, but we see no need to choose sides. Zachary's is more of a stuffed pie, with an extra layer of dough, but the buttery crust, sweet tomatoes, and filling are every bit as fabulous. Can't we all just get along?

It's about as far from DOP Neapolitan pizza as you can get, but any iconic SF pizza list without Zante's Indian pizza (topped with lamb, tandoori chicken, ginger, cauliflower, spinach, cilantro, onions, and about 30 other things) is a sham. Their regular pizza and their Indian food aren't all that great, but somehow, the two put together add up to more than the sum of their parts.

Bruce Hill's Pizzeria Picco (which is outside of our coverage area) was one of the original artisan pizzerias, and thanks to Zero Zero, locals are now able to enjoy his mastery cityside. The Fillmore, loaded with mushrooms and fontina, is a favorite, as is the zippy Geary, with clams and Calabrian chile. The pastas, cocktails, and soft-serve are also great, for those who don't feel like a pie.