Halfway between San Francisco and Sonoma, Boca Pizzeria cooks pizzas in its wood-fired oven and touts its VPN certified status. The pizzas might not live up to preconceptions about blistered Neapolitan crust, but the heroically chewy crust that Boca does serve could work quite well with the right topping combinations.
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Tyler Rodde and Curtis Di Fedde have been named Rising Star Chefs by the San Francisco Chronicle. And though we typically turn towards more traditionally composed dishes when sampling the wares of chefs with this pedigree, don't overlook the pizzas served at their Napa restaurant, Oenotri. Their Neapolitan-inspired pizzas are just as worthy of your attention.
Nizario's Pizza isn't bar pizza, but it is pizza near lots of Inner Richmond bars and is good for a cheap slice. This place has really thick, bread-y pizza dough; an ideal post-drinking slice. The chewiness of the crust overshadows the flavor, but as a hangover preventer it has its advantages. For one, the extra chewing time means more time to sober up, and extra carbs are a key alcohol buffer.
The bone marrow and rapini pizza with fresh horseradish at Flour + Water seemed an odd combination to say the least, but it worked. A Parmesan-esque sprinkle of microplaned fresh horseradish root adds a spicy kick that gets this pie to assault all of your senses at the same time.