Good Pizza

Friendly staff and close walking distance to a number of hotels.
Good choices for toppings but a little pricy overall.

It’s CLOSED. The owners are gonna do a wine bar. Probably inspired by the popularity of nearby Heaven’s Dog bar.
I swear that when it first opened the made-​to-​order pizza was excellent (when chef Jennifer Cox was still there). Just ask Ed U. he’ll confirm that. BUT then it went downhill. The pre-​made and reheated slices were disappointing, and overall quality declined. The freshly made whole pizzas were decent. Although relatively high prices kept people away. In my opinion, none of the pizza workers could match or replicate chef Cox’s skills.

You know, it is pretty good pizza. I shared a couple of pieces with my friend when I was hungry, but not super hungry, but I knew I would heading to a watering hole for a birthday party and I would regret it if I didn’t eat a proper meal.
So I had some wine, ate some pizza, and carried on with my night. The staff was pretty nice, and the table next to me informed me my jacket/​skirt/​shirt were all mangled when I stood up. That was nice! I appreciate the honestly when avoiding awkward moments.

Well it’s aptly named. It is a good thin pizza, nothing spectacular but pretty good. I had the cheese slice. It was a bit more expensive ($ 3.29 for cheese) than most other SOMA slice places it’s also a nicer place than many of its contemporaries too.
Be advised though that they only serve slices at lunch. I found out the hard way…

I’m not a pizza snob (CPK is ok w/​me) and really appreciate this option in the neighborhood.
It’s a rugged neighborhood, and the bullet holes in the windows are a reminder. However Good Pizza is spacious, clean, and the food is good. To eat there.
A couple things to have in mind is to eat it there, and watch your order. I recommended this place for a work meeting, and after they cooled off a bit in the delivery and passing around, they got pretty stale fast. Order a cap? They’ll make you a nonfat cap. Or realize after they put the pizza on your table they’re out of a main ingredient.
I’m always happy with a mushroom slice, with oyster mushrooms. Or even split an individual and side salad with someone else. But it is too steep for me to do that too often. Good Pizza, like many places in this neighborhood is over priced.
The best deal is to order a slice and eat is there.

The first thing I noticed when I entered Good Pizza was how dead it was. Not only was there not even a fly around, the employees also looked like zombies.
My boyfriend is a pizza enthusiast. He has been wanting to try Good Pizza for long while since it’s only a block from where we live. But he said it’s always closed. We found out they’re open:
Monday-​Friday: 7:30am to 2pm, 5:30 to 10pm
Saturday-​Sunday: 7:30am to 11am, 5:30 to 10pm
We gazed at the boards/​menus above the counter then my boyfriend ordered a slice of the classic pepperoni. As the female employee took our money, the male employee scooped up a slice of COLD, DRY, thin-​crust cheese pizza from a platter right in front of us; it looked like it had been chillin’ there all day (maybe even all night) long. He took it to the other side of counter and sprinkled on some mozzarella cheese and few slices of pepperoni then slipped it into the giant oven.
We sat down on the couch and skimmed around as we wait for our order. Contempory, simple décor. Bright orange walls. Lime green accents. Lime green chairs. White tables. Gloomy vibe. Very clean. Very quiet. Maybe good for studying but I don’t think there’s wifi.
We got our pizza after about 2 minutes. The right side of the counter was well-​stocked with parmesan cheese, red pepper flakes, herbs, stirring sticks, napkins, etc.
The pizza was not greasy unlike most reviews said but instead very, very dry and SMOKY. The crust was thin (and double-​baked) so it was reeeally crunchy and the edges were charred. Cheese was barely melted. My boyfriend took a bite. I took a bite. Mr. Trash finished the rest. Really bad (and expensive) slice of pizza.

Slightly charred thin crusts. Fresh ingredients. 9″, 12″ and 16″ portions. Apple, Walnut & Fromage Blanc Pizza is almost a dessert.
Salad is exceptionally fresh for a take-​out type restaurant.
Tasty, but a little pricey. Would not go out of my way to eat here, but it’s good, fast food if you’re in the neighborhood.

Rating a pizza for an italian can turn into a risky business: the temptation to stick to your (generally quite high) standards can easily lead you to be excessively peaky. I’m quite open minded, I must say, and I do like some variations on the basic «theme» (no pineapple, though, that’s too much for me …).
What about good pizza? I find it a good thin crust New York style pizza.
The ingredients for the toppings are also of good quality. I have tried both the mushroom/​caramelized onion and the sun dried tomatoes/​goat cheese/​artichoke.
I really loved and highly recommend the mushroom pizza (we were three at the table and all shared this same feeling), while the latter was not so overwhelming as it sounded like. Going into details:
1-​the goat cheese, I think, doesn’t fit with the rest; a buffalo mozzarella would have done a much better job there;
2– the artichokes tasted too much of vinegar;
3– both olives and artichokes hadn’t been put in the oven with the rest;
4-​the biggest and final remark I have is that the pizza was a bit too oil-​ish.
I would anyway give a half star more, if possible.

I don’t know what all this negative review business about «soggy» & «greasy» pizza is because I’ve had pizza from this place 3+ times & have never gotten a gross pizza from them. In fact, we call GoodPizza the «healthy» alternative to Extreme Pizza! (Ok, Extreme is probably not a difficult opponent to face in the «healthy» battle, but you get the point.)
They have a creative menu of pizzas & ingredients. I like the thin crust a lot — good crispiness with a good «cell wall definition» AKA chew factor. I’ve only been in the actual restaurant once (they deliver to residents in the SOMA Grand for free!), but when I was in there, the staff was really friendly & offered to give me a free cookie. :)
ALSO, I came home from work today & my boyfriend had bought us two «slices» of pizza as a «snack» before dinner… but when we opened the box, the «slices» were actually each the size of ¼th of a pizza! For only $ 4 or so! NICE. He chose bacon, sundried tomatoes & fromage blanc as toppings, mmmmmm. This place is good, I like it!

Whenever I post anything related to Pizza on Facebook I invariably get the longest most fevered responses of any topics. I was raised on pizza in NY and have a snob’s approach. Pizza should never be described as «deep dish» or «Chicago style» or «stuffed crust». Pizza should have a very thin crust… not soft but firm, almost crisp. Oil dripping is a requirement. National pizza chains have done nothing to make pizza better but rather have lowered the standards. This brings me to Good Pizza.
On my way to a show at the Warfield, I stopped in for a quick dinner. A large pepperoni pie and a bottle of Peroni. The beer was cold and served in the bottle. The pizza arrived… good size… slices were too narrow. There must have been a dozen slices where there should have been eight. Minor nit. The pizza itself was one of the better pies I’ve had in SF. The crust was appropriately thin. The oil dripped from the slice. All good. The sauce, while tasty, was a bit off. The pepperoni was good but a bit salty. All in all a pretty good pizza. Not NY quality but not an embarrassment as is usually the case in SF. Recommended.
3.5 stars.

Good Pizza.
You knead (haha) to be careful here. Don’t get a slice. The best way to go is ordering one of the more adventurous pies made with local ingredients (cowgirl creamery cheese, etc) and split it with some friends. When the pizza’s hot it’s thin crust crisps and crunches in all the right places.
I recommend the apple-​walnut (and I usually hate fru-​fru pizzas like these). So yeah, Good Pizza… not bad.

Named appropriately, Good Pizza delivers (ha ha).
The location is attached to the Good Hotel, right on the corner. While it has more of a daytime atmosphere (leaning towards cafeteria), it’s fun to hang out on the couches and pretend you are in your own retro-​modern living room.
We ordered the Pesto Chicken and Margherita pies — both tasty and fresh, and not too heavy. It’s not super-​thin crust as the photos indicate, but it’s decent. I especially liked the Margherita and would order that again. They grow their own basil and oregano on the premises, and you can really taste the difference.
Futhering their «good“ness, they use local NoCal suppliers, as noted on their website: Cowgirl Creamery, Point Reyes (blue cheese), Molinari & Sons (Italian sausage), Hobbs’ Apple-​Smoked Meats (pepperoni), Equator Coffee, Pacific Baking Company (cookies), Ciao Bella (gelato).
Service was as nice as could be.
They also have sandwiches and salads, and are open for breakfast.
If you find yourself in the hood, order a pie or two, then go check out the hotel lobby and have fun with the photo booth!

Good Pizza — yeah, I’ll be the judge of that.
But there’s no pressure here since these guys couldn’t do any worse than the previous pizza place: the infamous SOMA Pizza
Or could they?
Initially, my lunch bunch was thinking of ordering a whole pizza or two and sharing, but since we couldn’t get a consensus on which ones to get, we got individual slices.
I had the basic cheese and washed it down with a root beer.
The first bite was okay: crispy thin crust and nice balance of cheese and sauce. I continued to be satisfied until it started to cool. Then I noticed the crust begin to harden and grease started to pool on top.
Ugh. Sorry stomach.
All of a sudden I’m not feeling. .. Good luck to you Good Pizza.

Change the name to Not-​That-​Good Pizza — here are the reasons:
–overpriced
–mediocre service
–few toppings
–NO CHEESE ON MY PIZZA!!!
I will say that I liked the crust — it was just the right amount of crunchy crust on the outside and soft and tasty inside. I also have a lot of respect for using locally produced ingredients. Overall, the taste was okay, but again, it’s hard to have a good pizza when there’s no cheese included. Was mine just a rogue pizza that, for whatever reason, didn’t include cheese? Other reviewers mention some good cheese on their pizzas — why wasn’t it included on mine? Sorry if it seems like I’m whining about a cheeseless pizza, but, honestly — is it really a pizza with no cheese?
Okay, two stars for now, but I’ll try it out again…

Overpriced, greasy pizza. Absolute ghost town on Sunday afternoon. The $ 8 salad: the server pulled out the lettuce, in a bin, looked carefully at in, disappeared for 10 minutes into another room, returned with a bowl of shellac-​ed lettuce. The salad had a chemical taste that made my mouth numb and lingered on for the walk home, after spitting a few times.
It literally and figuratively tasted like it was slathered in Vicks Vapor Rub. UG!
When asked for a refund, there was a long wait for the hotel manager, who without any questions on their chemical salad, took over 10 minutes to refund. No apology either. I thought they would have wanted to know what was wrong with the salad which may have been linked to the reason why their Vicks Vapor Rub Pizza Place was empty.

Goodpizza is more like A-​OK pizza.
My co-​worker and I were excited to try this new place, and were thrilled to see there was no line.
That’s about where the excitement stops.
The pizza slices were well proportioned, but were pricey, and well nothing extraordinary. The ingredients weren’t even that creative. I have to echo the sentiments of Nicole — and concur that the pizza did in fact resemble California Pizza Kitchen’s.
And though I love CPK, if you’re touting yourself as a gourmet goodpizza spot, you probably want to avoid the CPK references.
Just sayin’.

We headed over to goodpizza the first day it opened, a couple of weeks ago. It was very cute from the outside — nice, modern and clean place with a delicious smell wafting from its doors and windows. Plus, when we got in line, who was standing there in front of us? Elizabeth Falkner of Citizen Cake /​Orson fame. This HAD to be a good sign.
Unfortunately my co-​worker and I both found their thin crust pizza to be rather boring. And pizza is never boring! The veggie pizza was unremarkable, and the oven roasted mushroom and carmelized onion pizza was greasy, sort of like pizza from CPK.
The wine bottles lined up on the counter are tempting though, and beg me to come back after work sometime and give it a second chance. So far not goodpizza, just okpizza.

I’m with Ed U, this place is a tremendous improvement over SOMA pizza which was perhaps the worst pizza I had ever had. I was always amazed that they stayed open so long but I guess the tourists staying in the three hotels nearby kept them alive.
Anyhow, I went to goodpizza with my friend Kara and we got the potato and bacon pizza with crème fraîche. Those three ingredients are some of my faves so I was feeling good about it and when the pizza came out the thin crust was delightfully crunchy and the toppings weren’t overbearing although the blue cheese was a bit strong for my own palette.
Either way gp is a welcome addition and an alternative to Extreme Pizza although I still love my Railroad Grade!

I know pizza. I KNOW NY pizza. This place is the closest thing to NY style pizza in SF.
They get it — they get how to do the crust.
Finito.

No, Mr. Smarty Pants… I didn’t misspell the business name — goodpizza, not Good Pizza — because I was in a hurry to be «First to Review» before racing to the bathroom. That’s the way they spell it… one word, no caps. Very hip, very swank… because it is kinda hip and kinda swank, at least for a pizzeria, and oh-​so-​very orange… the walls, the T-​shirts on the staff, the spray tan on the European tourist in front of me.
But the best news of all is that goodpizza is a monumental improvement over the previous place, the infamously mediocre SoMa Pizza. May their chewy dough and burnt cheese rest in peace. All that remains of the old checkerboard place are the ovens and the seating set-​up. Everything is so brand spanking new. Tonight was their soft opening, and the manager Paul is a good guy making sure everything was done right. As McCain would observe in typically condescending fashion, the staff appears «green behind the ears», but they seem determined to find their swing. In the meantime, he’ll just call them «that one» and «that one». Gosh darn it, he’s so mavericky.
The menu is made up of primarily gourmet pizzas in two sizes –12″ and 16″. Oven-​roasted mushrooms and caramelized onions. Organic apples, Cowgirl Creamery fromage blanc, toasted walnuts and scallions. Yukon gold potatoes, bacon, blue cheese, chives and crème fraîche (…sounds like a baked potato at House of Prime Rib!). Kalamata olives, artichoke hearts, sun-​dried tomatoes and crumbled feta. There are the classics — margherita, sausage, pepperoni.
I went simple tonight ordered a 12″ Bianco — three cheeses, slices of fresh garlic and oregano. It’s a good size for $ 15 (…or should I say goodsize?) It was a thin-​crust pizza, almost like flatbread cooked on a grill. Very flavorful considering it was probably one of the first Bianco pizzas they ever made. I will definitely try others on the menu, especially when it comes with a «good salad» (…wait, shouldn’t that be goodsalad?)
Interestingly, they are open for breakfasts when they offer calzones with eggs and all sorts of goodies inside, as well as granola and baked goods. Like Custom Burger across the street, this is owned by Joie de Vivre, the hospitality chain that owns the adjoining Good Hotel. So why isn’t that goodhotel? I’m so confused…
FOOD — 4 stars… gourmet pizzas that don’t overload ya
AMBIANCE — 4 stars… orange is the new black
SERVICE — 4 stars… so new, so young, so eager
TOTAL — 4 stars… goodpizza (not Good Pizza) is a welcome addition to the ‘hood…we deserve it here!