seriouseats-logo-whitebg

Daily Slice: Bapo at Napizza, San Diego

Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.

Finally! Little Italy has another slice joint and the goods… they’re greatNapizza is doing things a bit differently than Landini’s, their neighbor down the street, and every other pizzeria in San Diego, for that matter. Master Pizza Chef Matteo Castagna (an Italian import) has developed an approach that can be summed up in two words: don’t rushPizza dough is aged for a full 72 hours, then baked for over 30 minutes. The extended, low-temperature proofing period slows down the yeast and allows the dough to develop tastier flavors, while the long baking time results in a light, crisp crust studded with air pockets that’s supposedly easier to digest.

Continue Reading →
GREEN CERTIFIED NO CHEMICALS OR PRESERVATIVES LOCAL FARMERS & SUPPLIERS LOCAL INGREDIENTS HIGHLY DIGESTABLE IN-HOUSE NUTRITIONIST We Believe!