'Northern California' on Serious Eats

Bear Silber Goes from Pizza Eater to Pizzeria Owner

Bear Silber, from pizza eater to pizzeria owner. In December 2006, we blogged about Bear Silber winning a pizza challenge at what was then called Pizza and Pipes. Well, Mr. Silber has gone from downing a 20-inch five-pound pie in less than an hour to owning the restaurant where he pulled off that feat. Now called Pizza Party, the restaurant still offers the pizza challenge deal. You eat the giant pizza, you get a pizza a month for a year. Interestingly enough, Pizza Party's former name, Pizza and Pipes, comes from the fact that it was part of a... More

The 'Chronicle' on SF's Pizzeria Delfina (Pacific Heights)

A Margherita pie from the original Pizzeria Delfina location in the Mission District of San Francisco. Michael Bauer just dropped a review of the new Pacific Heights location. The San Francisco Chronicle's food critic, Michael Bauer, visits the Pacific Heights offshoot of Pizzeria Delfina. (The original Pizzeria Delfina is in the Mission District, where it opened three years ago next door to its progenitor, Delfina.) I had some great pizza at the Mission Pizzeria Delfina not too long ago, but Bauer's criticism—that it's inconsistent—echoes that of many of my pizza spies. Bauer says: After my first visit, when I... More

Openings: GoodPizza in San Francisco

"This pizzeria in the former SoMa Pizza spot is now open. The crust is thin, artisan style, and pizza pies are sold whole or by the slice. Calzones and fresh baked goods are also available for breakfast." 104 Seventh Street, San Francisco CA 94103 (at Mission Street; map); 415-626-8381 [San Francisco Chronicle]... More

U.S. Pizzaiolos Training Under Italian Master in California

NPR NPR had a nice little story this weekend about U.S. pizza champion Tony Gemignani and the pizza school he opened in Manteca, California. Last time I heard about Gemignani and his school, it had yet to open and he was looking to get a variance to install a wood-burning oven. Now he's brought in an Italian master—Graziano Bertuzzo: "He has the hands of a surgeon," [student Benito] Giordani said. "He takes his hand and puts it on top of yours, and he demonstrates how you push the dough out, how you roll it, how you ball it." The... More

Dear Slice: Check Out My Birthday Pizza Cake!

Clicking in to the Slice inbox today, we've got ... Hi Adam, Avid pizza eater, and Slice reader here. I stumbled upon this secret birthday cake that my girlfriend was trying to hide above the refrigerator last night. Yes, today's my birthday (and, no, this isn't a shameless self-promotion). Instead of angel food or chocolate cake, I'll be eating pizza. Possibly for dinner, too. We're familiar with local pizza spots in San Francisco, but do you have a "must go" for a birthday celebration? Thanks for your help, and long live pepperoni. --Chris C.... More

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

San Francisco to Ban Pizza?

A proposal seeks to make the late-night streets safer by forcing a pizzeria to close at 2 a.m.: "Closing the parlors at 2 a.m. or earlier could curb violence and public drunkenness and reduce litter from pizza boxes and plates, Central Station police Capt. James Dudley told commissioners at the meeting." [via Eater S.F.]... 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

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