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How to Lure a Pizza Geek Into Your Restaurant

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    How to Lure a Pizza Geek Into Your Restaurant

    We’ve been in San Francisco since very late Thursday. The first three mornings, Lisa had to walk to meetings that had working breakfasts and on her way had walked past a place she wanted us to try for today’s breakfast. So we went there today when she finally had a free morning.

    On our stroll there, I had to stop and ogle at this beautiful sight of goods on a pallet jack awaiting delivery into a restaurant:

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    How could over 300 pounds of genuine Caputo 00 pizza flour not stop any of you pizza nerds dead in your tracks? And what looks to be high quality olive oil? And although not San Marzanos, good local tomatoes canned in season?

    The restaurant is Delarosa. I had not choice but to reserve a table for lunch. We split a pizza and I let Lisa choose (she’s getting us a free dinner tonight at Morton’s so gotta keep her happy).

    The oven looked promising from across the room.

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    The funghi pizza had incredible mushrooms and red onions that clearly had been either soaked in ice water or otherwise treated to calm them a bit. It’s Roman style pizza, so the middle was a bit soft but still tasty. The dough hadn’t had a long ferment, so no complex yeast flavors.

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    #2
    Hopefully you won't "suffer" at Morton's tonight..............

    Comment


    • Jim White
      Jim White commented
      Editing a comment
      Stiff upper lip and all that.

    #3
    Wow, Jim! So cool. Thanks for making me feel like I am there.

    Comment


      #4

      Comment


        #5
        That woulda hooked me too.

        Comment


        • Jim White
          Jim White commented
          Editing a comment
          It was like I could hear it calling to me!

        #6
        What a beautiful picture of Flour, Olive Oil, and Tomatoes! The pizza looked great too! I only wish I'd been there with you.

        Comment


          #7
          okay, you try the pizza.

          Comment


            #8
            Hey, you had to do it. Nice pics, Jim! Enjoy Morton’s!

            Comment


            • Jim White
              Jim White commented
              Editing a comment
              Morton’s was okay. My filet (we had a limited menu as a large group) was cooked to the right temp for rare, but sear was almost, non-existent. It tasted great and was very tender. The lucky guy a few seats over had a gorgeous crust on his, so I just got an unlucky draw from an over-subscribed kitchen.

            #9
            I always love to see stuff like that, craft in motion.


            Comment


              #10
              My last shipment of tomatoes…😜

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              Comment


              • Jim White
                Jim White commented
                Editing a comment
                😍😍 Those must make awesome sauce!

              • Draznnl
                Draznnl commented
                Editing a comment
                Wow Richard! I'll be right over for two jars of sauce.

              #11
              nice pizza!

              Comment

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