Essen1's Profile
Where to buy pizza dough in the Bay Area
I beg to differ regarding the quarry tiles. They're too thin to hold any heat for a prolonged period of time and once the pie sits on top, it gets worse.
I use a 1" thick kiln shelf made from composite material and bought it at SF Ceramics (sfceramics.com)
on Aug 07, 2011
NY Slices @ Pizzeria Avellino in SF (Lombard Gate)
Went there yesterday.
The crust was good, light and airy, had a nice texture and a fair amount of chew to it but the sauce and cheese need work. Too bland. And I suspect that the dough's made the same day since an overnight fermentation would definitely kick it up a notch in terms of flavor. It had a bread-like aftertaste. Could also use a tad more salt but that might slow down the fermentation and yeast activity.
on Nov 26, 2009
