In a city that prides itself on culinary innovation, food trends, and artisanal everything, you’d think pizza would be universally understood. But even in San Francisco, where oat milk lattes and organic dishes reign supreme, pizza is still the victim of some half-baked myths.
At Amici’s, we’ve seen it all. From crust debates to questionable topping takes, San Franciscans love pizza, but sometimes get it wrong. So, we’re setting the record straight. Here are the top five pizza myths that still float around the Bay, and why it’s time to rethink what you thought you knew.
#1 Real Pizza Must Be Neapolitan
The wood-fired, charred-crust craze hit San Francisco hard, and with it came the belief that authentic pizza must be Neapolitan. You know the kind: doughy center, puffy edges, finished in 90 seconds.
That style certainly has its place, but it’s far from the only version of “real” pizza. Great pizza exists in many forms, from crisp New York slices to thick Detroit squares. Limiting pizza to one style is like saying jazz is the only real music.
At Amici’s, we’ve embraced the East Coast tradition, hand-stretched East Coast dough, a little bite in the crust, and enough structure to hold your favorite toppings without flopping. Neapolitan purists might scoff, but one bite of our Pepperoni Amici or Manhattan Red and the crust debate quickly becomes irrelevant.
#2 Thin Crust Means Less Filling
Here’s a myth that persists even among the health-conscious that thin-crust pizza is somehow less satisfying. While it might look lighter, the truth is that a well-made thin crust delivers intense flavor without overwhelming your palate.
In fact, thin crust pizza allows the toppings to shine. It’s crispy, balanced, and built for those who like a clean bite without extra dough. It doesn’t rely on weight to feel filling; it relies on quality.
Amici’s thin crust is hand-tossed and baked to crisp perfection. Paired with our signature sauces and premium ingredients, it holds its own as a full, hearty meal. San Franciscans love efficiency; why not apply that same logic to pizza?
#3 The More Toppings, the Better
In the age of “build your own” everything, it’s easy to assume that piling on toppings makes a better pizza. But just like over-accessorizing an outfit or mixing too many flavors in a smoothie, more isn’t always more.
Overloading a pizza can throw off the bake, overwhelm the sauce, and turn every slice into a soggy, flavor-confused mess. Great pizza is all about balance, where the cheese, sauce, crust, and toppings each play their part.
At Amici’s, we curate our topping combinations with care. Each pie is designed with balance in mind, so you get harmony in every bite. Our Spicy Pepperoni or Veggie Combo doesn’t need a dozen toppings to taste complete; they just need the right ones, done well.
#4 Leftover Pizza Is Never As Good
We’ve all experienced the sadness of limp microwave pizza, which explains why some people write off leftovers altogether. But a well-crafted pizza actually thrives the next day, if you treat it right.
High-quality ingredients, a well-baked crust, and thoughtful topping ratios all make for pizza that reheats like a dream. Skip the microwave and try a skillet, air fryer, or oven instead for a crisp crust and gooey cheese.
At Amici’s, our pies are made to last beyond the first round. Whether you’re packing lunch, fueling a late-night study session, or reaching for breakfast pizza (no judgment), leftovers should never feel like a downgrade. In fact, many of our customers order extra so they can enjoy it again the next day.
Here is our guide on how you can store and bake a half-baked pizza.
#5 You Can’t Get Great Pizza in San Francisco
This one’s especially persistent and wildly outdated. Yes, New York and Chicago are pizza giants, but San Francisco has carved out its own space in the pizza world, with chefs and pizzerias putting serious passion into their pies.
Amici’s was born from the desire to bring East Coast pizza sensibility to the West Coast palate. Brick ovens, handmade dough, top-shelf toppings, we believe that great pizza starts with great ingredients and ends with no shortcuts.
From Mid-Market to Pier 39, there are now countless places to get excellent pizza. But if you’re still skeptical, swing by one of our Bay Area locations and let the food do the talking. San Francisco isn’t just a city for salads and seafood. It’s a pizza city, too. You just need to know where to look.
Beliefs We Do Support
Let’s be clear, there are some pizza “rules” we stand by:
Pineapple on pizza? When balanced with sweet and savory, it works.
Cold pizza at breakfast? It’s a vibe, especially when the crust still holds.
Crust is not just a handle. It’s the grand finale.
Sauce matters. Always has, always will.
A proper bake takes time. Good things are worth the wait.
Pizza doesn’t need to be complicated, but it should be done right.
Time to Rethink the Slice
San Franciscans are known for questioning the norm, pushing boundaries, and appreciating quality above all. So why let outdated pizza myths shape your next order?
It’s time to challenge what you think you know about crusts, toppings, and leftovers. Pizza is personal, but it’s also a craft. And at Amici’s, we’re dedicated to keeping that craft alive with every pie we make.
Come try a slice that proves the myths wrong. Whether you’re ordering in, dining out, or saving a slice for tomorrow’s lunch, Amici’s has got the flavor, the crunch, and the crust you didn’t know you were missing. Still not convinced? Order now and taste the flavor.