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:
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.
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