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Pizza Revolution Starts Today!

The slow-rise pizza revolution is at hand!

Today (Tuesday) Napizza Al Taglio flings its doors open (1702 India Street, at the corner of India and Date, 619-696-0802), and we’ll all be able to see if, well, happy yeast makes better pizza.

Because the promise of this Roman idea – slow-rise dough – is that you get lighter, more digestible, tastier dough to your pizza if you give yeast time to have a long happy life in the dough.

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