'Dopo' on Serious Eats

'The Chronicle' on Dopo

Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Dopo in Oakland, which makes an thin-crust Neapolitan-style pizza: Bauer says: The well seasoned dough is hand formed on a marble surface to create a rustic crisp chewy base, with a rim that has a ciabatta-like taste and texture. Most are meatless, so we tried the version with gypsy peppers and red onions, which nicely balances the tomato sauce that makes Dopo's efforts stand out. It has a clean, bright flavor with a pleasant acidity. We also... More

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