Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Pazzia Caffe & Trattoria in San Francisco. Pazzia makes thin-crusted pizza in a "Roman Tuscan" style:
Crust: The thin crust has blisters that crumble like crackers; the light color often belies the crispness. What we had: The Margherita had a great sauce made in-house from fresh tomatoes, a slick of Polly-O mozzarella cheese and basil, which was missing from the blend on my visit. Still, it was a satisfying combination. The flavor of the mushroom and sausage, with a thick blanket of tomato sauce and cheese, was bold, but the crust sagged and couldn't support the weight of the additions, especially in the center where the majority were scattered.