What is this all about?I've been making pizza in SF since I moved here from Ohio 15 years ago and couldn't find a decent pizza. SF is abundant w/good pizza now of course, but instead of hanging up my pizza peel I'm trying to see if I can, as the man from N.O. would say, "take it up another notch."
I use sauce made from organic, heirloom tomatoes- in particular I favor dry farmed early girls from Mariquita Farms, but I also use Green Zebras, Beefsteaks, Cherokee Purples, Persimmon, Marvel Stripes, Daniellas and from other farms such as Fully Belly, Happy Boy and Dirty Girl.
In addition, I season the cornicione w/salt, typically alderwood smoked salt.
My dough is hand kneaded and naturally leavened, inspired by the method used by Tartine Bakery for their legendary "Country White" loaf.
I use only the highest quality ingredients I can find.
Although I can be a bit of a "Pazi" (pizza Nazi) I do try to remind myself that 'it's just F'ing pizza.' That said, I encourage first-timers to stick w/the classics, Margherita or Marinara in order to best appreciate the core pizza elements, the perfection of which is an endless pursuit:
Sauce- Rich, bright, sweet, earthy, smokey
Crust- Leopard-spotted, crispy outside, chewy inside with open, shiny crumb and character
Olive Oil- pungent, grassy, spicy, bitter
Herbs- Fresh and fragrant
Cheese- Clean, fresh milky Cow or extra creamy Buffalo Mozzarella coupled with freshly grated, sharp, crystalline Parmigiano
Chilies- Complex, multi-layered heat of Calabrian Chilies
What's the story w/that Oven?
When/Where do I make these mythical pies?
You can find us at 3299 Mission St. wed-sat 5-10, sun 1-9
Yes, we are available for hire.
-Jeff aka PizzaHacker