Here is a terrific video showing how A16 in San Francisco makes their Neapolitan pizza:
It’s just after 8am and now I just want to skip breakfast and go get some lunch. The only thing that’s stopping me, the trip from CT to CA. I could go to Pepe’s or Sally’s I guess. That’s only about 20 minutes away.
Came across that video, via this review. Interesting comments from people who still feel that people are overly excited about the A16 Pizza’s saying that it still doesn’t match the best in NYC.
There are so many different kinds of pies out there and it’s very subjective. Once you find the style that you prefer, nothing else compares. Some point out that San Francisco doesn’t have much of a pizza legacy so getting rave reviews in San Francisco isn’t a hard thing to do, even if it doesn’t quite live up to the NY or New Haven styles, which are close, but not exactly the same as true Naples-style pizza.
Still the A16 pies look great, and I would not miss A16 if I get to San Francisco.
Interesting notes:
- Before they take the pizza out, they hold it up near the top of the oven, closer to the flame. Why? To give the topping just a little bit of a push at the end? I little more smoky flavor?
- Three days to get the right flavor in the crust. Interesting.
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The 3 days needed for the dough strongly implies a wild yeast starter.