Entries tagged with 'Oakland'
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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...'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...'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...'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...Slice is part of the Foodblog Ad Network. To advertise on this site or across a network of food-related weblogs, click here.
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