Industry Pizza

Sourdough pizza fermented 72 hours for thin, crisp crust with beer and wine selection.

Industry Pizza makes the dough itself part of the reason to visit, using sourdough fermented in-house for two to three days. At this South San Francisco pizzeria, the topping choices give that foundation several personalities. The Brooklyn combines pepperoni, jalapeños, ricotta, basil and hot honey, while the mushroom pie takes a gentler direction with roasted-garlic cream, portobello mushrooms and herbs. We like that a mixed group has room to maneuver. The vegetable-focused Cali pie includes olives, peppers and pesto, and pasta choices range from spaghetti with house-made beef meatballs to pesto rigatoni. Wings, salads and an Angus burger broaden the meal beyond pizza, with a children's menu for smaller appetites. On Grand Avenue, Industry is appealing when you want a pizza night with thoughtful dough preparation and enough variation to satisfy both classic and more adventurous topping preferences.