Bruce Hill at Zero Zero. [Photograph: SFoodie] From an item on SF Weekly's SFoodie blog: I'll probably do about 10 different varieties. Basically they fall into white and red pizzas. Some veggie. The seafood choices are pretty limited. Typically, seafood pizza is clam right now. We've done shrimp in the past. There's so many things you can put on pizza, so we really try to be disciplined. I think the most intelligent pizza chef is the most restrained. And we really try to have not too many things on a pizza, and hold back on the chicken and ranch... More

SFoodie's John Birdsall mentioned Slice's "United States of Pizza: Northern California" post earlier this week, saying, "...we like the fact that Kuban shared his obsession with us, even if they reveal an outsider's peccadillos." So I emailed Mr. Birdsall to ask if he'd mind sharing an insider's peccadillos. Yesterday, he and Jonathan Kauffman posted their thoughtful take on some unique pizzas in the area.... More