surprised to see this here, but it doesn't have style sheets, so maybe not too surprised ;)
jeff varasano's website is a great resource for pizza hackers and lays a lot of myths to rest (like proofing). my own process (which I cook in a blackstone pizza oven at ~800°) has a bit more in common with tony gemignani's basic neopolitan (described in his pizza bible), with the addition of the earlier and longer autolysing period used by jeff. the difference is night and day and I wish I'd learned about it a lot sooner!
if you're in the bay area and this kind of pizza is your thing, be sure to check out the following places --
SF: pizzetta 211, una pizza napoletana, tony's, firetrail, a16
oakland: boot & shoe, pizzaiolo, also a16
berkeley: lucia's, emilia's
on that list, emilia's is far and away my favorite. it's a one man operation, dirt cheap ($21 tax included for an 18" pie), and just impossibly good. he gave me some of his sourdough starter once, and killing it rather quickly is one of my greatest regrets.
jeff varasano's website is a great resource for pizza hackers and lays a lot of myths to rest (like proofing). my own process (which I cook in a blackstone pizza oven at ~800°) has a bit more in common with tony gemignani's basic neopolitan (described in his pizza bible), with the addition of the earlier and longer autolysing period used by jeff. the difference is night and day and I wish I'd learned about it a lot sooner!
if you're in the bay area and this kind of pizza is your thing, be sure to check out the following places --
SF: pizzetta 211, una pizza napoletana, tony's, firetrail, a16
oakland: boot & shoe, pizzaiolo, also a16
berkeley: lucia's, emilia's
on that list, emilia's is far and away my favorite. it's a one man operation, dirt cheap ($21 tax included for an 18" pie), and just impossibly good. he gave me some of his sourdough starter once, and killing it rather quickly is one of my greatest regrets.