(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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