The Gambaccini family had moved to San Francisco in 2005 and bought caffè BaoNecci at the time called Danilo Bakery. They had with time made improvements so to become a Pizzeria/Restaurant that is called Baonecci today. The pizza has become popular in the last five years for the diversity of its style so diverse from the others pizza around the city. Its a pie not for hungry people but for whoever wants to try an hand-made delicacy. The dough is elastic and thin that becomes so crispy after being cooked in our stone electric oven. The tomato sauce is made with 100% San Marzano pomodori without any additional. They choose all the best quality ingredients that they can find from Italian importers. They don't exaggerate on topping the pizzas with too much cheese or sauce, because they believe that each ingredients has to be tasted singularly to make a distinguishable job at the end. These are some of the reasons why patrons have nominated the pizza one of its kind. Now is your turn to step inside this little gem in North Beach and taste it yourself. Enjoy!