The team behind San Francisco’s acclaimed Flour + Water Pizzeria has opened the first standalone location of Flour + Water Pizza Shop at Mission Rock, a waterfront neighborhood in the Golden Gate City.
Flour + Water Pizza Shop is a quick-service modern American pizza concept from co-chefs Thomas McNaughton + Ryan Pollnow and Flour + Water Hospitality Group. Born from the team’s full-service Flour + Water Pizzeria in San Francisco’s North Beach, Flour + Water Pizza Shop brings the pizza party culture of the flagship and its craveable pies to Mission Rock, which is a collaboration between the San Francisco Giants and Tishman Speyer.
Since the opening of Flour + Water Pizzeria in June 2023, the restaurant has been an instant hit, earning international and national recognition from The Best Chef Pizza Awards, 50 Top Pizza and Pizza Today’s “PIE Awards.” PMQ Pizza also featured McNaughton and Pollnow on its January-February 2024 cover.
Related: Meet the Self-Styled Dough Nerds Behind Flour + Water Pizzeria
Fueled by the centralized dough production at the pizzeria flagship, Flour + Water Pizza Shop at Mission Rock continues to advance McNaughton and Pollnow’s interpretation of the modern American pizza genre. Their style draws inspiration from elements of Neapolitan and New York pies, while also reframing those influences through their creative approach.
The dough is crafted with organic grains from Central Milling using a poolish preferment and undergoes multiple days of cold fermentation prior to being stretched and topped. Baked in high-powered PizzaMaster electric deck ovens, the pizzas emerge with a lightly charred cornicione and sturdy structure that stands up to their classic and non-traditional toppings.
Compositions feature meticulously sourced ingredients from leading domestic and regional purveyors with an eye toward seasonality—an expression of the restaurant’s Bay Area origin story. In addition to the signature 13” pizzas that range from cacio e pepe to smoky eggplant to pepperoni, a rotating “The Big Slice” square is offered for dine-in and to-go. A gluten-free Sicilian-style square crust is also available upon request for all full-sized pies.
Related: The Chefs at Flour + Water Pizzeria Share What Makes Their Pies So ‘Craveable’
Beyond the hot pies, Flour + Water Pizza Shop’s menu features fan favorite antipasti and salads from Flour + Water Pizzeria, such as hand-rolled mozzarella sticks, Calabrian chicken wings with housemade ranch, ricotta meatballs and The Chop salad.
Garlic fries with cacio e pepe dipping sauce are a new Mission Rock-specific side that nod to the famed ballpark staple at the stadium. Double8 Dairy fior di latte and salted caramel soft-serve is also available with a choice of toppings that include chocolate cookie crumb and brown butter cereal crunch.
Meanwile, Beverage Director Sam Bogue curates a tight selection of wine by the glass and bottle, beer, non-alcoholic options, the restaurant’s signature boozy slushie, and a “Cheers to the Home Team” shot of Don Julio Blanco. A recently released “Dough Boy” house Kölsch beer, a collaboration with Temescal Brewing in Oakland, will be on draft, along with The Flour + Water Spritz, a collaboration with Veso Aperitifs in San Francisco. Wine from predominantly Italian producers, as well as domestic labels, underscore Bogue’s mission to champion small-production, organically farmed family wineries.
Located on the street-level of the commercial building at 1090 Dr. Maya Angelou Lane, the 1,800 square-foot Flour + Water Pizza Shop hugs the corner of Toni Stone Crossing, steps away from China Basin Park and McCovey Cove. While the restaurant space was envisioned to create an easy, streamlined flow for to-go orders and delivery pick-ups, the setting features indoor banquette tables and shaded outdoor seating for those dining in. The Flour + Water team worked closely with Gavin Knowles of Knowles Architect for the design with the goal of translating the warmth and hospitality of the flagship to the more casual setting.
Like Flour + Water Pizzeria, the design ethos is driven by transparency into the craftsmanship of the pizza-making process. Floor-length windows on Dr. Maya Angelou Lane allows those passing by to watch the shop’s pizzamakers stretching and topping dough, while an abstract mural of dough being formed by local artist, Nicole Hayden, echoes those techniques. Playful touches nod to the pizza party culture of the restaurant through custom details such as tilework featuring pizza graphics that hugs the perimeter of the ordering counter and an exterior neon seal sign that greets guests at the entrance. In the open kitchen and restroom, clover green tiles from local B Corp and climate neutral maker Fireclay provide pops of color.
The team’s commitment to collaborating with sustainable artisans is also showcased through the use of Richlite, a recycled-paper composite material, for the service and expo counters, table tops and banquettes.
Beyond the construction of the space, like all restaurants within the Flour + Water Hospitality Group family, Flour + Water Pizza Shop is a member of Zero Foodprint, an organization that funds grants for farmers switching to regenerative practices.
Flour + Water Pizza Shop at Mission Rock is open daily from 11:30 a.m. to 9 p.m., offering quick-service, pick-up and delivery through DoorDash and UberEats. Pre-orders can be picked-up from a dedicated take-out window on Toni Stone Crossing Lane. In-person ordering options include counter service and self-service kiosks inside the restaurant, as well as exterior QR codes for additional efficiency on busy game days. For those dining in, all orders are placed via QR codes affixed to each table.
Here’s a look at the brand’s full roster of talent:
Co-Chefs: Thomas McNaughton, Ryan Pollnow
Co-Founder/Executive Chairman: David Steele
Chief People Officer: Vanya Shekell
CFO: Kara Bratcher
CEO, Flour + Water Foods: Dan Nestojko
Senior Director of Operations: Amanda Flores
Beverage Director: Samuel Bogue
Director of Marketing + Events: Mac Malone
Chef de Cuisine: Elliott Armstrong
General Manager: Paige McNeil
Shop Manager: Mikee Tocus
