San Francisco Artisan Pizza

        It's a new generation in pizza and, San Francisco may be leading the way. In the past couple of years we have seen a handful of these "new generation" pizza restaurants open. Pizzetta 211 on 23rd ave is probably the first that comes to mind. Pizzetta 211 has only a few tables in it's small space in the outer Richmond district, and there is always a wait to get in. Pizetta 211's repeat business sure thinks the wait is well worth it. They make pizza using organic flour and high quality toppings. Everybody's favorite is the pizza topped with a egg sunny side up. They also offer cheeses from local artisan dairy's, but it is not the ingredient that make their pizza so good. It's the care, the craft, the fighting for a cause! It's a pizza revolution after all.

       Club Deluxe Artisan Pizza at 1509 Haight street is now home to Pizza chef Jason . The pizza at Club Deluxe is an artisan pizzetta style pie. The atmosphere at Club Deluxe is reminiscent of an old time New York City jazz house. Red lights glow, the sounds of jazz and people talking waft through the air. The Club Deluxe is also proud of it's staff's expertise in mixology. The bartender's specialties are old time cocktails served up in chilled martini glasses. Club Deluxe offering an artisan pie that is as good for you as it tastes. Leading the way in the San Francisco pizza revolution Jason's pizza is made with Organic unbleached flour, wild San Francisco yeast and without trans fats.
More on pizza chef Jason Pearce

        Another Pizzeria to open is Little star pizza on Divisidero The place has the "mod" look and is designed for the young hip crowd that has moved into the western addition over the last couple of years. They offer thin crust and deep dish pizza. Deep dish is a bit of a rarity to find in San Francisco. Most SF deep dish fans travel the bay bridge to Zachary's in Berkeley. Word on the street has it that Little star Pizza owner Bryan worked as a pizza cook for Zachary's for some time.

       From the old country there is also the Neapolitan pizza. A16 in the Marina is producing an authentic Pizza of Naples Italy. They take Neapolitan pizza so serious their chef traveled to Naples to become a certified Pizziolo. In Italy the Pizziolo is the pizza chef and in Naples they have gone as far as to train and certify chefs in their style of pizza. The true Neapolitan pizza is made with low Gluten 00 flour, San Marezono Tomatoes and buffalo mozzarella.

        There is more than a little excitement in the streets of San Francisco about it's upcoming pizza restaurants. Many wait for Delfina chef Craig Stoll to open his pizza house next door to his block buster restaurant on 18th street.

 

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