![]() ![]() (Kristen Loken)īut it's a different story across town at the recently opened Flour + Water Pizzeria from co-chefs Thomas McNaughton and Ryan Pollnow, who've traded their usual Neapolitan-style pizzas for more complex 13-inch pies: The 'za here involves a four-day dough production process and is cooked at a lower temperature and for longer. The medium-thick, slightly crunchy pizzas and shrimp scampi at Flour + Water Pizzeria. With most diners laser-focused on the noodles, F+W's pizza has never gotten the attention it deserves. North Beach has just gotten another standout option for pizza, courtesy of one of San Francisco's leading restaurant groups.įor the past 14 years, the Mission Cal-Italian stalwart Flour + Water has been best known for its excellent and often innovative pastas.
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