It might be San Francisco’s foremost slice institution, bringing back vague memories of late North Beach nights with each bite. Founded in 1978 by Peter Sodini, Golden Boy calls its square slice style Sicilian — basically, it’s good focaccia with sauce, cheese, and toppings. Sure, while it might look like school cafeteria pizza, it’s a lot tastier — and open a lot later, with hours until midnight or 2 a.m. nightly.

Big, big, big slices with a nice thin crust and a little dusting of cornmeal on the bottom are the story at Za, a long-running Russian Hill spot where the walls are covered in loving crayon illustrations. No custom slices here, just rotating daily specials like “potesto:” roasted red potatoes, roasted garlic, and fresh pesto.

This one’s a longstanding hit for slices at the edge of Cow Hollow and the Presidio. New ownership has rankled some longtime fans, but slices are still on the generous side, and the price remains $4.

San Francisco pizza teacher Tony Gemignani wrote a book called the Pizza Bible, which basically makes him a pizza deity. At this slice shop and several others across the city, his team serves very big, very high-quality slices of cheese for $5, pepperoni for $5.25., and some fun topping options like a“purple haze,” with mozzarella, purple potato, pancetta, rosemary, pesto, feta, oregano, romano, and garlic oil.

Arinell serves NY-style slices with a side of NY-style attitude: Employees adopt a charmingly grungy demeanor, and can typically be heard debating the merits of various sub-genres of metal music. A regular slice is $3.50, with 50 cents more for toppings, and a square Sicilian style slice is $4. Sure, that might be more expensive than in New York — feel free to bring it up with the death metal pizza guys, they’d love to chat about it. Open until 2 a.m. on weekends.

Does it count as a slice if it’s not cut at an acute angle? Get this giant offering from Cal-Italian stalwart Flour + Water through a window at their new Valencia Street pizzeria: It’s half a pizza, folded in on itself and stuffed with arugula, plus whatever toppings of the day are in season, and it’s $8 — a price that shouldn’t really raise eyebrows, given the quantity and quality involved. $2 extra for ranch or marinara dipping sauce.

David Ashin and Kevin Baryza opened their fun, fresh pizza spot after some serious food experience at places like Acquerello and Blue Plate. Come for the $4 slices (50 cents for your first extra topping 25 cents after, and a dollar for sliced meatballs), stay for the unstuffy, charming atmosphere, patio, and relatively inexpensive wine.

Thomas Jividen, a Jersey Shore slice-shop veteran, opened the Pizza Shop on 24th Street in 2014, and it’s a reliable stop for $3 and $4 slices whose merits are hard to argue against. Pizzas are sitting in a display case — order a few slices and they’ll heat them up for you. “Believe in pizza again” is their slogan — and the product might well convert SF slice skeptics.

How many slice places have Pliny the Elder on tap? Pi Bar does: Basically, its’ a quality beer bar with a kitchen turning out whole pies and slices. Those are $4.50, with 35 cents for extra for toppings — two and a beer is a square meal.