We know dough.
Our Neo-Neapolitan-style pizza dough starts with a high protein type 00 flour. This flour is used to make a poolish (pre-ferment that is 1:1::flour:water with a little bit of yeast) that matures for 18+ hours. The poolish is then incorporated and mixed into the remaining ingredients (additional water and aforementioned flour, yeast, salt, and oil) until the gluten reaches ideal strength. We ball the dough and then let it mature in the refrigerator for approximately 72 hours. It’s a long process but the end result is worth it! Our pizza crust is aromatic and flavorful, airy yet satisfying and easily digestible- you will taste and feel the difference and your stomach will thank you!
High Quality
We marry this dough with equally delicious sauces and toppings. Our red sauce consists primarily of California-based Stanislaus tomatoes. Stanislaus tomatoes are packed from fresh tomatoes, as opposed to re-processed concentrate- resulting in bright and fresh flavor and appearance.
Freshness
We slice our mozzarella cheese loaves the day of service, as opposed to using pre-shredded cheese. Pre-shredded cheeses commonly contain anti-caking agents or blends (cellulose and/or starches, calcium sulfate, etc.) intended to prevent clumping. Convenient- yes; unappetizing- also yes.
Our fresh vegetable toppings are prepped and expertly sliced the day of service as well- we don’t use bagged, pre-sliced vegetables.
Locally Sourced
Along with the tomatoes that make up our sauce, the pepperoni, sopressata, and sausage on our pizzas come locally by way of San Francisco’s Molinari & Sons. Molinari & Sons has a storied history, dating as far back as 1896! That’s a lot of experience when it comes to salumi; experience made tangible on our pizzas.
Who We Are
We’re a Mom & Pop pizza shop in the truest sense. We run lean and mean; just the Guy (Matt) and Gal (Eriko) operating a Microenterprise Home Kitchen Operation (MEHKO) out of our home in the back of the valley (the “bee-oh-vee” (BOV) for those in the know) of Pacifica. Born and raised in P-Town, the Guy (Matt) has always lived in Northern California (mostly P-Town) and has made it back to the quiet cul-de-sac he grew up on with the Gal & their kids.
We love P-Town and we love pizza and we’re looking forward to serving the community a slice of what we’ve been cooking up.
