My mom gives me lots of figs…which pair well with prosciutto, Parmesan and a drizzle of balsamic glaze. Here’s before…
…then after 15 min on the pizza stone.
I thought the Soave was a bit too round/ripe though.
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is Delorenzo’s BYO? I’ve lived 15+mins away for more than 20 years and have never been. heading there tomorrow for my intro
It looks that way. Call the restaurant.
Yeah both locations are!
Thanks!
Yes for the NJ location is byob, really some of the best thin crust pizza around.
Looks like a fine effort to me!
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Pizzaleah in Windsor, CA. Mushroom side is on point.
Rabaja was double decanted, dark heavy raspberry, cherry, tobacco, rose, crushed rock, roasted black peppercorns, lots of herbs on the back end. Solid pairing tonight.
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The Riserva! Huge fan.
I have yet to make a pizza that approaches my idea of what a good pizza is. There are a lot of pictures in this thread that look like good pizza. I struggle to make it…
But, nothing wrong with store-bought
You can go to the originals Tony’s in North beach
Went to his Castro place a couple times, before he went back to NY. Haven’t been to the new north beach place yet. I see Slice House in castro valley (not SF), and san mateo.
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Gotcha, if I wasn’t clear, slice house is the franchise concept of Tony’s in North Beach. Tony’s makes pizza in almost 10 different styles. The slice house restaurants only three or four. And there is a slice house right next to Tony’s in North Beach.
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North beach is a long way to go for pizza lol. I’ve got a few places that do a pretty good job in Palo Alto, much closer to me.
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