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12 inches. Arrives frozen. The beloved pizzeria that was once a food truck that roved the streets of San Francisco, Del Popolo dishes out charred and chewy Neapolitan pies that are some of the best outside Italy. Each Del Popolo pizza is built upon naturally leavened dough that has been fermented for 1-2 days. Every pizza is hand-stretched and par-baked in their handmade wood-fired oven and then cooled and blast frozen to retain its fresh look and taste. They then top it with mozzarella, fontina, yukon gold potatoes, fried rosemary, and red onion for their popular Potato Pizza. Ingredients: Organic wheat flour, water, fresh mozzarella, organic yukon gold potatoes, fontina d.o.p., red onion, rosemary, sea salt

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Potato and Rosemary Pizza

Better than the margarita

Delicious Potato Pie

Always solid 

Pretty good 

Good white pizza

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Del Popolo is a wood-fired pizzeria well known for serving up some of the best Neapolitan-inspired, wood-fired pizza in The Bay Area. Founded by Flour + Water alum Jon Darsky in May of 2012, Del Popolo began as a unique mobile operation comprised of an eye-catching, glass enclosed shipping container mounted on a Freightliner truck. & swiftly gained a strong following among foodies across San Francisco.

In November 2015, Del Popolo opened its brick-and-mortar restaurant, featuring the same naturally-leavened, wood-fired pizza that it has been known for since 2012 plus market-driven antipasti, curated wine, and beer. 

Del Popolo's unparalleled Neopolitan-inspired, wood-fired pizza has garnered a Michelin Guide recommendation and acclaim from Condé Nast Traveler as a “food truck gone upscale brick and mortar [that] serves up some of the best Neapolitan pie outside Italy”.