Best Pizza

Casey Crynes started out making pizzas — fantastic pizzas — on a couple of hacked Weber grills, but in the fall of 2011 he graduated up to a food truck with a proper gas-fired oven. He sells four types of pies per outing, either whole or by the slice, and from the margherita to the , they're as good as most of SF's best artisan pizzerias. Not only is the crust puffy and black-spotted in just the right proportion, the balance of crust, sauce, and toppings, crowned with fluttering curls of Parmesan, is impeccable.

Source: SF Weekly

View Gialina, 2011’s Winner »

Add a Comment

Connect with facebook to post a comment. 

Login

Submit

Saving your comment...