Ristobar: This pizza is made with lasers
DISH Lombard pizza--tomato passata, fior di latte, oregano, basil $10
Sarah: This is like the perfect mix of crispy and soft fluffy crust pizza.
Erica: the crust is so light, I cam easily eat five of these
DISH Divisadero pizza--divisadero tomato sauce, radicchio, balsamic, pecorino $10
Sarah: I like it with the balsamic
Nicole: I like that it makes it a little sweet
Lydell: that is the early favorite
DISH Market St. pizza--smoked mozzarella, escarole, calabrian chili, herbs $10
DISH Valencia pizza--ricotta, goat cheese, asiago, pear, watercress $11
Erica: I think so far, my fave might be the divis, but the Valencia, I'm a big fan of this one. That was the only one on the menu that I didn't need to try, but it's so good
Alexis: that's the one I wanted to try
Nicole: i was expecting sweet
Sarah: there's something about crust, you expect it to be really flaky, but it's not. It's perfect
Alexis: it could use a little more salt in the crust
Lydell: I think the crust is the best. I think they must let it rise for a while
We ask Roxy what the secret is with the crust.
Roxy: They use very little yeast, it rises over 3 days. We use a green oven that hardly uses any gas. The pizza spins around on a marble slab. The heat comes from the bottom, it doesn't come from above. Each pizza is only in the oven for three minutes.
Sarah: this pizza is made with lasers!
Beans: that's the headline for the post.
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