Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to A16 in San Francisco. A16 makes a Neapolitan-style pizza that's been verfied as authentically Neapolitan by the "pizza police," aka the Associazione Verace Pizza Napoletana. Bauer reports that the pizza went downhill after the original pizzaiolo, Christophe Hille, left two years ago. But, he says, the staff there, led by chef and co-owner Nate Appleman, has once again brought the product up to snuff.
Link: Pizza Friday: A16 [SFGate.com]
Crust: This classic crust uses double zero (00) flour and takes two days to proof. It has a soft bread-like texture, with blackened bubbles around the edges and sometimes on the bottom.
Pizza tried: The Bianca, an enticing blend of mozzarella, nutty grana padano, green olives, basil, olive oil and the back-of-the throat zing of chiles. The salsiccia is fennel sausage, red onions, chiles, mozzarella, grana padano and rapini nicely charred in the hot wood oven.