'Michael Bauer's Pizza Fridays' on Serious Eats

Best Pizza in San Francisco, According to Michael Bauer

Michael Bauer, food critic for the San Francisco Chronicle, recently named his six favorite pizzerias in the Bay Area. Bauer has been writing a weekly blog post about San Francisco pizza for nearly a year now, usually with accompanying videos, and I guess he feels he has surveyed the field thoroughly enough to weigh in with a definitive list. Or maybe he's finally sick of pizza. There are some surprising names on the list, along with a few sure-to-be-controversial omissions. The omissions are sure to bring out a hornet's nest of protesters. They include Chicago-style Zachary's, the most popular... More

The Chronicle on Zuni Cafe's Pizza

I usually try to link to Michael Bauer's Pizza Friday series each week, but I neglected to last week, which is when he took a trip to Zuni Cafe in San Francisco. (Yesterday he went to Piatti, but it's a chainish place and I'd rather highlight a cool place like Zuni in this space.) Anyway, Zuni Cafe makes a "thin-crust Italian-style" pizza, according to Bauer. After the jump, a tasty video from the Chronicle.... More

The Chronicle on A16 in San Francisco

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.... More

The Chronicle on Local Kitchen & Wine Merchant

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]... More

'The Chronicle' on Pizzeria Delfina

Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Pizzeria Delfina in San Francisco. Delfina makes a thin-crust Neapolitan-style pie, "with a nod to New York," Bauer says. Link: Pizza Friday: Pizzeria Delfina... More

'The Chronicle' on Pizzeria Picco

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: Bauer says: 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. Pizzeria Picco Address: 320... More

'The Chronicle' on Pauline's

Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Pauline's in San Francisco. Pauline's makes California-style pizza: Bauer says: The dough is made with whole milk, olive oil and sea salt, producing a crust that is miraculously both chewy and crisp. The pesto pizza is the must-order topping; for many, it's better than tomato. Garlic lovers swear by the garlic pizza with fontina cheese, and I love the more traditional Italian combination with salami, Italian sausage, mushrooms and green onions. Pauline's Address: 260 Valencia Street, San... More

'The Chronicle' on Frankie, Johnny, and Luigi Too

Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Frankie, Johnny, and Luigi Too in Mountain View, California. The joint makes New York–style pizza: Bauer says: No crust outside of cardboard could hold the weight of the toppings applied; it's got a little crispness at the edges, but the hand-tossed dough bakes to a breadlike texture. With our waiters' help, we chose the Tina's Too Too Much, with too much salami, pepperoni, sausage, linguica, mushrooms, onions and bell peppers. We also tried the New York Style:... More

'The Chronicle' on Zachary's

Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Zachary's in Oakland. Zachary's is wildly popular in the Bay Area for its Chicago-style stuffed pies. Bauer says: Crust: The stuffed pizza had a thick crust, almost like dried toasted bread with raw floury underpinning, at least on my visit. The stuffed also has a second crust that's laid on top of the cheese, then covered with a thick layer of chunky tomato sauce. As it bakes, the crust melts into the cheese. The thin crust was... More

'The Chronicle' on Piccino

Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Piccino. Piccino makes an ultra-thin-crust Roman-style pizza: Bauer says: Pizza tried: The Margherita is slathered with a sauce as thick as tomato paste, puddles of mozzarella and a few shards of basil. The waiter recommended the house-made sausage pizza, with restrained dollops of mozzarella on a background of thin slices of roasted gypsy peppers and delicate whisps of chives that added fresh depth to the other ingredients. Hmm. I can't tell if he liked it or not... More

'The Chronicle' on Pizzaiolo

Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Pizzaiolo in Oakland, California. Pizzaiolo makes a Neapolitan-style pizza and is owned and helmed by Charlie Hallowell, a longtime pizza-maker at Alice Waters's famed Chez Panisse: Bauer says: Crust: The thin crust has well-formed blisters that shatter into a dozen pieces on contact, and a chewiness that gives the jaw a good workout.Pizza tried: The classic Margherita has a restrained swipe of savory tomato sauce, pools of buttery mozzarella and shards of intensely flavored basil. We also... More

'The Chronicle' on Pazzia Caffe & Trattoria

Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Pazzia Caffe & Trattoria in San Francisco. Pazzia makes thin-crusted pizza in a "Roman Tuscan" style: Bauer says: Crust: The thin crust has blisters that crumble like crackers; the light color often belies the crispness. What we had: The Margherita had a great sauce made in-house from fresh tomatoes, a slick of Polly-O mozzarella cheese and basil, which was missing from the blend on my visit. Still, it was a satisfying combination. The flavor of the mushroom... More

'The Chronicle' on Pizza Azzurro

Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Pizza Azzurro in Napa, California. Azzurro makes thin-crust Roman-style pizza: Bauer says: Crust: One of the thinnest crusts I've encountered, with a chewiness at the center and a blackened edge whose rim shatters into a half dozen bites. It takes about five minutes to achieve this texture.Pizza tried: The Margherita has a judicious slather of acidic tomato sauce, with seeds, stringy mozzarella and thick shards of fresh basil. It was a perfect complement that didn't overpower the... More

'The Chronicle' on Little Star

Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to the Little Star location in the Mission. Little Star is known for its deep dish–style pies. Bauer says: Crust: The deep dish offers a crisp crust (about 3/8 inch at its widest point) made with butter and oil with the taste of cornmeal. It takes about 20 minutes to bake. The thin crust, which takes about 10 minutes, stays vertical when picked up, even with the generous toppings.Pizza tried: The Little Star thick-crust pizza offers spinach, cheese... More

'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

'The Chronicle' on Gialina

Awesome. I just remembered to check back on the San Francisco Chronicle's Michael Bauer and his blog, Between Meals. Bauer is, of course, the food critic there, and he pledged last week to begin a "Pizza Friday" series. He did indeed drop the first one. Here's a video from it: It's from Gialina in the Glen Park section of San Francisco. And I'm so upset I missed this place when I was out there in the summer of 2006. Actually, it didn't even exist at that point. See, I stayed very close to Gialina's future location and caught the BART... More

Michael Bauer's Pizza Fridays

"It hurts me, because they act as if I'm trying to get something over on them. I wish I had the nerve to charge $50, because that's what it's worth." —Anthony Mangieri Michael Bauer, the food critic of the San Francisco Chronicle, has apparently gone pizza mad after eating at Pizzeria Mozza in Los Angeles. The pies there inspired him to talk to some of the acknowledged masters of pizza: Anthony Mangieri (Una Pizza Napoletana, New York), Chris Bianco (Pizzeria Bianco, Phoenix), and Nancy Silverton (Mozza). Not only that, but readers hungry for San Francisco pies will be pleased to... More

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