SanDiegoReaderLogo

Worth Waiting For: Slow Pizza?

How to bake the perfect pizza? Is it oak-burning wood-fired ovens? Or what you put in the dough? Or 1000-degree muscle ovens that crisp the pie in a minute and a half? Nup. If you believe the message on this window here in Little Italy (Napizza, 1702 India Street, Little Italy, at Date), it comes down to how long you allow for your dough to rise.

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