Now open in Hayes Valley in the former Caffe Delle Stelle is DOPPIO ZERO (no relationship to SoMa’s Zero Zero) from Southern Italians Gianni Chiloiro and Angelo Sannino, who are also behind two South Bay locations of Doppio Zero and The Meatball Bar here in SF. They installed a Stefano Ferrara wood-burning pizza oven and are the 18th Californian pizzeria to be VPN-certified (from the Associazione Verace Pizza Napoletana in Naples).
The menu features antipasti, pizza (eight red pies, seven white), housemade pasta, and entrées like zuppa di pesce (seafood soup with clams, calamari, shrimp, fresh fish, in a light and spicy tomato broth), chicken Milanese, and roasted cauliflower. Something special on the menu is the Pizza Napule, which is fried and stuffed like a calzone with smoked mozzarella, ricotta cheese, tomato sauce, Italian salami, and black pepper. And on Tuesdays, you can order their off-menu Pizza Stelle, a pizza shaped like a star, with each of the five points holding different toppings of the chef’s choice.
The 68-seat space was designed by Alex Miramare of Naples, with a 12-seat marble bar where you can watch the pizzaiolo, plus there are leather booths and dark-stained wood tables; outdoor seating is coming soon. And there’s a full bar. Open Mon-Thu 11:30am-2:30pm and 4:30pm-10pm, Fri 11:30am-2:30pm and 4:30pm-11pm, Sat 11:30am-11pm, and Sun 11:30am-9:30pm. 395 Hayes St. at Gough.
The funghi and piccante pizzas at Doppio Zero. Yelp photo by Moe A.