Mr. PizzaHacker, Jeff Krupman, is something of a familiar face here on Slice: Adam Kuban interviewed him back in 2010 about his mobile Frankenweber operation, and David Kover reviewed that popup circa 2011. For a low-key weeknight, the newly opened PizzaHacker brick and mortar on Mission Street has swiftly become my go-to.
Tourists, rejoice! If you're planning to visit San Francisco's Fisherman's Wharf, it turns out that you're not stuck with lousy food. Carmel Pizza Company has you covered with quality Neapolitan-inspired pizzas out of a wood-fired oven.
"I've always had strange ideas for pizza, but the rule is to always make the pizza make sense. Any a*****e can take a dish and basically just slap it on dough and call it pizza. But it's not that easy. It's texture, it's balance, and it should always be fun. If pizza isn't fun, it's lost its way."
Hello, Slice'rs, allow us to introduce you to Slicer. This just-opened pie shop in Oakland creates low-key New York-style pies, but splurges on its toppings. We got a look behind the scenes at the pies they're creating in the this new joint.
When Amici's East Coast Pizzeria opened up in 1987, some Bay Area residents felt like they had been rescued from pizza purgatory. We went to one of the thirteen locations of this mini-chain to see if the pies still play that well.
At Hot Italian, each pizza has been named for, well, a hot Italian. Do the actual pizzas live up to the pretty faces that have been attached to them on the menu?
In the end, the need for an extra bedroom won out over proximity to good pizza. But that doesn't mean our San Francisco contributor, David Kover, won't miss the hell out of living across the street from Pizzeria Delfina.
We'd like to argue that, along with sourdough bread, cioppino, Dungeness crab, and Rice-a-Roni*, pizza is one of the things you should be eating if you choose to visit San Francisco. Click through our slideshow to discover the best places to grab a pie as you wind your way through the streets of San Francisco.
Tony Gemignani of pizza award-winning fame and the always-packed Tony's Pizza Napoletana is opening a deep dish place in North Beach, this Friday night. Nestled tidily on Vallejo off Columbus, a glowing neon sign reads "Capo's," subtly staking its claim in a neighborhood where authenticity, and quality, are prized about as highly as a good whiskey cocktail and a solid slice. Here's your first peek inside!
Per the topping-centric rule, the crust is serviceable, but nothing to write home about. And this is a topping choice we can certainly get on board with—the sprouts and onions are joined by a salty, satisfying feta fonduta, and a melty pile of mozzarella.
Billed as individual-sized and made with a 'special beer mash crust,' topping combinations were clearly veering on the heavy side, with a Mexicali option featuring ground beef and avocado, and a Buffalo chicken version.
A riff on a Green Goddess salad and Starbelly's excellent bacon and jalapeno studded spaghetti in pizza form was an ordering no-brainer.
It began as a hobby, with a musical nickname bestowed upon him by satisfied diners. Informed by years on the road that involved making pizza for musicians from Naples, music manager Greg DiGiovine was slowly consumed by his alter ego, Tony Tutto.
Newly re-developed Jack London Square will be home to a wood-fired pizzeria called The Forge come 2013, and they're bringing The PizzaHacker on board for pizza R&D.
Airport eating tends to fall into two categories: on-the-fly meals that you stuff into your carryon as you race through the terminal—Yes, Chex Mix and Chips Ahoy totally count as a balanced lunch if you're flying—and those airport meals meant to kill a little more time, because you got there too early, or, god forbid, your flight is delayed. The pizzas at Live Fire in the Napa Farms Market at San Francisco International Airport take a few minutes, so they won't work in the first case, but as far as airport pizza goes, you could do much, much worse.
A bonafide tomato/tomato sauce enthusiast, I'm certainly guilty of dismissing white pies as 'boring.' That's until I tried the Bianca at San Francisco's Ragazza. Chef Sharon Ardiana blends sharp, aged provolone, preserved Meyer lemon, and a straight-up dangerous onion crema to form the Bianca's base. This is topped with a sprinkling of snappy fresh arugula, and a pour of extra virgin olive oil.
Though Pizza My Heart is known locally for serving up some crazy topping combinations, when it competed at the International Pizza Competition, it claimed victory for best "traditional" pizza using just pepperoni and mushroom. We paid one location of this California chain a visit to try its award-winning pies.
Holy hell, the Del Popolo pizza truck is cool! A mammoth shipping container with a wall of windows so you can watch the pizzaiolo, Jon Darsky, fire pies in the 5000-pound, wood-fired oven inside. We've teased you with pictures of this beast before, but now we have the full report!
Gioia Pizzeria and its New York-style slices with ingredient-driven toppings have always been out of reach for San Franciscans. North Berkeley is just too far to travel on a regular basis when you know a shoe box of a restaurant with only five seats awaits you. But Will and Karen Gioia recently opened a new outpost of their slice shop in San Francisco, and this time it's a full-service restaurant, with a menu that goes well beyond pizza. We visited with Will Gioia to check out the new space and get a look at him making pizzas.
It's pretty surprising to come across a restaurant that offers beef carpaccio—on top of a pizza. Well, it's on the menu at Dobbs Ferry in San Francisco, though the raw meat isn't the ingredient that dominates this pie.