Pizzeria Delfina

Mike had some work to do in the City so I decided to tag along, especially since it was near the Mission, and I have wanted to try Pizzeria Delfina forever. I know I eat a lot of pizza but it is my favorite food so get used to it.

Pizzeria Delfina¬†features six Neapolitan inspired, thin crust pizzas and two daily-changing special pies and a “piatto del giorno” from the oven. The food is Italian in spirit, using local, seasonal ingredients.

This location is super tiny … in order to leave Mike had to ask the table next to us to move over just so he could squeeze between the tables.

This is what we ate:

Insalata Tricolore

Special pasta of the day: Mac & cheese with meaty sauce  (I forget the official name)

Salsiccia Pizza
Housemade fennel sausage, tomato, bell peppers, onions, mozzarella

Everything was delicious and fresh. I could have eaten a vat of that pasta and the pizza had great crust… not overly blistered. For dessert we walked down the street to Bi-rite Creamery.


Website: http://pizzeriadelfina.com/


Zero Zero Restaurant

We were in the city checking out the wine exhibit (which was pretty cool) at SFMOMA. After we needed to eat so I jumped on Yelp to see what was in walking distance and I was pleasantly surprised to find Zero Zero. I had heard many good things about their food. We arrived at 2pm just in time to catch the tail end of the Saturday brunch service.

We decided to go with a couple pizzas as well as the special of the day: short rib hash, fried egg & mini biscuits. Who would pass that up?!

Top: Castro - Sopressata, Sausage, Mozzarella, Basil....... Bottom: Margherita

Everything was¬†delicious. I especially loved the Castro pie which had¬† really creamy cheese. We of course left room for dessert — the make your own sundae! Following your meal you receive a mini golf pencil and a piece of paper filled with scrumptious toppings. We could not decide on just one so we made two, half-orders (which were huge).

We are oh so bad…………

#1 Straus organic soft serve vanilla ice cream with Chamomile Poached Strawberries and sugar coated Ricotta Doughnuts on the side.

#2 Straus organic soft serve vanilla/chocolate swirled ice cream with Chocolate Lava Cake and Bacon Brittle.

These were oh so good………..

Some talk about how great the ice cream is but really it’s all about the toppings! Tell me your mouth is not watering…

Website: http://www.zerozerosf.com/

By the way there were 3 people eating so don’t think we are total pigs…

Zero Zero on Urbanspoon

Heirloom Tomato and Buffalo Mozzarella Pizza

Mike & I woke up to a pizza episode on the Essence of Emeril. Emeril’s Pizza Alla Napoletana was inspirational. We had a basket of cherry tomats to use up so we decided to create our own interpretation of his pizza. We rolled out a Trader Joe’s pre-made dough then rubbed it with a garlic clove. Next, we sprinkled our tomatoes (that had been salted and peppered), fresh buffalo mozzarella, torn purple basil (from our AeroGarden), chopped oregano (from our outdoor garden) and a drizzle of EVOO. Tossed it in the oven and 10 minutes later…

This was the best pizza we have ever made at home and quite possibly the best pizza we have ever had. Goes to show if you use fresh ingredients you can do wonders… The tomatoes were insanely sweet and the hint of garlic in the background was spectacular!

BTW- the tomatoes were from our first shipment of organic produce from Farm Fresh to You.

Tasty Tip: tools to prepare the perfect pizza

Homemade Pizza

pizza stone

Mike and I finally broke out the pizza stone we got as an engagement gift (2 years ago!). We decided to make a vegetable pizza with whole wheat crust. I don’t know why we didn’t do this earlier. I loooove pizza. We have it at least 4 times a month. I actually worked at a pizza place for 2 years during high school so I’m no newbie to the art of pizza prep. To make things easy we purchased the dough pre-made from Trader Joe’s which is a nice alternative to making dough from scratch. To start things off we sauteed the onions, peppers and shrooms before putting them on the pizza to ensure the crust didn’t get soggy. Next we rolled, sauced, cheesed and assembled everything then baked the pizza for 10-12 minutes at 450 degrees. It turned out magnificent. The dough was perfect — using a pizza stone really makes a difference. The pizza seemed a lot healthier. There was no grease and the veggies were crisp. Next time we are going to try more exotic flavors and fresh herbs. This was a great test run… I have a feeling we will have a lot less pizza deliveries in the future.

Tasty Tip: Invest in a pizza stone if you want authentic pizza crust. We got ours from Sur La Table but you can also order online from Amazon

Pics of the process..

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