Saturday, June 13, 2009

Pizzeria Delfina is pretty good

Yep. You heard me. Pizzera Delfina's Neapolitan-style pies aren't the best I've had, but a pretty nice meal nonetheless. SS had the clam and tomatoes, subbing arugula for the cheese (sadly SS and fromage don't mix), while I went for the broccoli raab with bufala mozzarella, extra-salty cured olives, and hot peppers. I still think Pizzetta 211 makes the best thin-crust pizza in the city, while Pauline's comes in a close second. All three offer the freshest (local, seasonal, organic when possible) toppings. But it just seems that Pizzetta 211 and Pauline's do a better job of getting that crust super thin and crisping it up well and good.

Recently, Little Star's thin crust broke back into the top 3. I'd kicked it out a couple of years ago—for the same reason why top honors can't go to Delfina: a not-so-stellar crust—when I'd gone with my Lonely Planet writer friend to check out a few pies for her SF reviews. But I tried it again a couple of weeks ago, and found myself delightfully surprised—and revising my previous note to self to only go to Little Star for the deep dish pie and nothing else.

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