Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Local Kitchen & Wine Merchant in San Francisco. Local Kitchen & Wine Merchant makes a Neapolitan-style pizza:
Link: Pizza Friday: Local Kitchen & Wine Merchant [SFGate.com]
Crust: The dough is made the day before and allowed to rise twice. When baked the thin crust has the tender, chewy and crisp qualities that distinguish the Neapolitan style.
Pizza tried: My favorite was the pepperoni and coppa where the meat totally wallpapers the tomato sauce and mozzarella; Parmesan is shaved over the top before serving. The roasted mushroom and green olives is finished with roasted garlic and arugula, though the crust was a little underbaked and a tad limp. The traditional tomato/mozzarella/basil pie is given a twist with both oven-dried tomatoes and Humboldt Fog goat cheese.