Where from?
Oops! From Outta Sight on Larkin.
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.
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.
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.
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
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.
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.