Where from?
Oops! From Outta Sight on Larkin.
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State Flour Pizza, Berkeley
Pizza Hacker alum opened this place, but not really similar in style. Thin and floppy, good ingredients, slight chew to the crust - very good pie. With Rose, State Flour, Pizzeria da Laura, Goia, Zachary’s, etc., Berkeley has a lot of great pizza options these days.
4 Likes
June Pizzeria reopens in a permanent space in West Oakland.
I ate at their pop up before it was shut down and had an excellent pie. I’ll wait for the hype/lines to die down, but looking forward to having it again.
https://www.sfgate.com/food/article/junes-pizza-reopens-line-down-block-19779948.php
Bezerkeley ALWAYS has had great pizza joints.
1 Like
I had a NYC Style Pepperoni Pie ($25) from the newish location of Fiorella in Noe Valley, where a Paxti’s used to be. It has Ezzo pepperoni, ‘NYC Slice’ style sauce, mozzarella, and Grana Padano.
There was a wait for dine-in so I got it to go and had it at the Valley Tavern a few doors down with a beer. The crust was Neapolitan like (so not really NY style), tender with a nice leoparding. They use a cup pepperoni and it was a bit salty but I guess that’s to be expected. It was very good.
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A slice of clam and garlic from Golden Boy at their new location on Taraval where Marco Polo used to be. Tastes the same as North Beach 
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OMG! Looks like Albatross’!
DamnFine Pizza, outer Sunset SF
Alotta Burrata - garlic, mozzarella, prosciutto, arugula, burrata, red pepper flake, black pepper.
They make a damn fine pizza - thin, chewy crust with a crispy bottom. The arugula and burrata go great together.
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Went to June’s last night for the first time and really liked it. They have a margarita and a special — last night the special was persimmon, guanciale & greens (white pie). My son and I got one of each.
They serve large NY-style pies with (I think) sourdough crust. The special was a great combination, definitely the best non-margarita pie I’ve had in a long time. For east bay, Rose is still my top margarita (I can’t order anything else at Rose because I like the margarita so much), but this margarita was a worthy challenger. It was also one of the best-tasting next-day reheats I can remember.
They make a show of grinding a ton of cheese on top of each pie just before serving it. Unfortunately I could barely taste it. If it’s real parmesan, I’d be surprised.
They also sold a roasted garlic dipping sauce (roasted garlic in oil, with some vinegar, I think) as a side for dipping crusts in. Nice way to finish off crusts.
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I had a grandma pie from Shuggie’s recently:
Damnfine Pizza - Alotta Buratta and Acapulco.
Damnfine makes excellent pizzas, but the Chicory-Citrus salad was outstanding, with varied chicory lettuce, blood and cara cara oranges, pistachios, olives, goat cheese and herb with a shallot vinagrette.
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