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Our menu is designed for sharing. At its heart are five red and five white pies, big salads, meatballs in marinara, colorful bowls of seasonal, marinated vegetable antipasti and soft serve ice cream. Watch Valencia Street go by while dining on our heated patio, grab a table inside, cozy up to the bar, or dine at the pizza counter and watch our pies being made by hand. Or if you’re on-the-go, our entire menu is available for takeout and delivery from our dedicated entrance, along with the daily-changing BIG SLICE.


Our mantra is “respect the dough.” This means we are dedicated to the precise art of making the very best dough for our pizza. It slowly matures over three days, lending it that ideal combination of crunch and chew with a blistered crust that tastes just as good eaten in our pizzeria as it does sitting on your couch.


“Pizza has been part of my life for as long as I can remember. I grew up in South Jersey, outside of Philly, where family-run pizza joints have cult-like followings and everyone thinks they’re a pizza connoisseur. I love that about pizza. It’s truly for all!

-Chef Thomas McNaughton


Thomas McNaughton is a graduate of the Culinary Institute of America and over the past 15 years has gained valuable experience working for some of the best restaurants in the Bay Area - La Folie, Gary Danko and Quince, in addition to stints at Michelin-starred restaurants in France, Germany and Italy. Thomas opened flour + water in 2009, followed by central kitchen and salumeria three years later, all within a two block radius on 20th Street in San Francisco’s Mission District. It has always been important for Thomas to cultivate and maintain relationships with local farmers and artisanal producers. He really likes pizza too.