Fuyu persimmon

This is a carousel. Use Next and Previous buttons to navigate 6 People have more opinions about pizza than any other food. If they grew up with the pliable New York style, that becomes the touchstone for a great pie. If they like thin and crisp, they'll disparage a fat Chicago crust. It's all a matter of perspective. Taking a stand is akin to going before a firing squad; it's impossible not to take a bullet or two. Yet for two years I've danced around my favorite pizza in the Bay Area: Gialina. I've written about it several times on my blog and in the newspaper, and I've been to the restaurant a dozen times, but I've never written a formal review. It was an oversight on my part, or maybe subconsciously I wanted to have enough ammunition before I jumped into the line of fire. Many are convinced a wood oven is the key to a perfect pizza, which is true if you adhere to Neapolitan standards. At Gialina, owner Sharon Ardiana … [Read more...] about Gialina’s crust sets this pizza apart