Pizza: Difference between revisions

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Wanna skip the intro and jump right to the best? Jump on down!

I moved to San Francisco back in September and thus far, it's been nothing but lovely. The weather's great, the people are friendly, the mountains, oceans, and vineyards are a short drive away, it's the most dog-friendly city I've ever lived in, and the food has been fantastic. Yes, even the pizza. Whether it's one of those wacky California-style things from the Cheese Board in Berkeley, a slice of Focaccia from Liguria Bakery, a world-class Neapolitan pie from Una Pizza Napoletana or Delfina, or a crisp-crusted neo-Neapolitan from Ragazza or PizzaHacker, San Francisco has not left me wanting when it comes to sauce and cheese-topped bread.

=====Sausage and Radicchio Pizza=====

[https://www.seriouseats.com/sausage-radicchio-pizza-recipe by J. Kenji López-Alt 9/4/25 serious eats]

The first time I had radicchio on a pizza was about a decade ago in the old converted barn that my good friend and food writer Deborah Krasner calls home, up in Putney, Vermont. Her gorgeous kitchen is dominated by a wood-fired stone oven that she spent all day heating up to Neapolitan pizza temperatures while we were on the slopes. I still remember her exact words, because I didn't believe them at the time: "The leaves become just wonderfully sweet when they're roasted and charred," she said. In what was, at that point, my very limited experience, charring things always made them more bitter, not less.

Pizza: Difference between revisions

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@@ Line 89: / Line 89: @@
   Wanna skip the intro and jump right to the best? Jump on down!
 I moved to San Francisco back in September and thus far, it's been nothing but lovely. The weather's great, the people are friendly, the mountains, oceans, and vineyards are a short drive away, it's the most dog-friendly city I've ever lived in, and the food has been fantastic. Yes, even the pizza. Whether it's one of those wacky California-style things from the Cheese Board in Berkeley, a slice of Focaccia from Liguria Bakery, a world-class Neapolitan pie from Una Pizza Napoletana or Delfina, or a crisp-crusted neo-Neapolitan from Ragazza or PizzaHacker, San Francisco has not left me wanting when it comes to sauce and cheese-topped bread.
+=====Sausage and Radicchio Pizza=====
+[https://www.seriouseats.com/sausage-radicchio-pizza-recipe by J. Kenji López-Alt 9/4/25 serious eats]
+ The first time I had radicchio on a pizza was about a decade ago in the old converted barn that my good friend and food writer Deborah Krasner calls home, up in Putney, Vermont. Her gorgeous kitchen is dominated by a wood-fired stone oven that she spent all day heating up to Neapolitan pizza temperatures while we were on the slopes. I still remember her exact words, because I didn't believe them at the time: "The leaves become just wonderfully sweet when they're roasted and charred," she said. In what was, at that point, my very limited experience, charring things always made them more bitter, not less.