Our Story
The Salvatore Pizza story began in 1985 when Giancarlo Salvatore, a master pizzaiolo from Naples, brought his family recipes and techniques to California. After years of working in some of Italy's most revered pizzerias, Giancarlo dreamed of introducing authentic Neapolitan pizza to American diners.
With little more than a wood-fired oven and an unwavering commitment to quality, Giancarlo opened the first Salvatore Pizza in San Francisco. The small restaurant quickly gained a reputation for serving the most authentic Italian pizza in the city, with lines often stretching around the block.
What made Salvatore Pizza special was Giancarlo's insistence on using traditional methods—72-hour fermented dough, imported Italian ingredients, and cooking in a genuine wood-fired oven at 900°F for just 90 seconds. These techniques created a pizza that transported diners straight to Naples with every bite.
Today, Salvatore Pizza has grown to multiple locations across California, but we remain family-owned and dedicated to the same artisanal standards established by Giancarlo. His children and grandchildren now help run the business, ensuring that the family traditions and recipes continue for generations to come.
