Meanwhile: so much of pizza quality is in how it's cooked --- you absolutely need ridiculous heat to turn out a decent crust --- I can't imagine how anything shipped cross-country could ever hope to rate.
As good as San Francisco's baking culture is, surely there's NY-style (real! :)) pizza to be had?
Is this where I'm supposed to jump in and name some place in a town you've never heard of in Italy as having the actual best pizza in the world? (Unfortunately it doesn't have a sign and it's down an alleyway, you'll never find it, and the owner won't serve you if you don't speak correctly-accented Italian and have a large enough moustache. And it's only open twice a year and they don't take reservations.)
edit: Seriously though, if you're in San Francisco and looking for a good thin-crust pizza, the first thing you need to do is get on the BART. Then go to Cheeseboard in Berkeley. Try to do it on a day when they have a particularly delicious pizza, eg one of the ones with potato or anything with pine nuts. It's not "authentically" anything, it's just tasty.
The best pizza I've ever had was at pizzeria bianco in Phoenix. The dude went to Naples Italy for a few years to learn to make pizza. Homeboy doesn't even use a mixer for the dough, he does it with his hands.
Totally worth the 2-3 hour wait to get in.
There isn't. Also, you won't find a good bagel anywhere in the bay area. I spent most of last summer looking.
This is total blasphemy as a Chicago native, but I think Paxti's is the best deep dish I've ever had.
Although this test should be taken with a grain of salt, there is no comparison between Lou's fresh out of their oven and the shipped, frozen variety.
I love all pizza though, the italian styles from naples to sicilian to the U.S. branches from wood fired california style to thin crust new york to chicago deep dish. they all have a fair place in my book and i have a favorite for each category but to compare one against another is a little awkward.
awesome read!
However, overall, I would rate Lou's my favorite. I'd heard about the "frozen-shipping" method, good to know it doesn't end up with the best results before I try it.
That said, if you haven't had pizza from Burt's out in Morton Grove you're not allowed to enter the judging. Outside of that, my favorites are Pequod's, The Art of Pizza (on Ashland) and Nancy's (specifically from the one just north of Diversey on Broadway)
For inspiration, read http://slice.seriouseats.com/tags/California or whatever state you happen to live in, eh.
