Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Pizzeria Picco in Larkspur, California. Pizzeria Picco makes a Neapolitan-style pie in a wood-burning oven:
Thin with crisp, blistered edges. The Margherita, drizzled with De Padova extra virgin olive oil sets the standards for this ubiquitous combination. The Marin features roasted garlic, young potatoes that crisp at the edges, mozzarella, Parmesan and a slight drizzle of rosemary oil. The Cannondale is my favorite: house-made sausage, roasted peppers, onions, basil, and mozzarella.