This was the corner that was left in the pan so I just ordered it all. Maybe 8" x 6"? They heated it for about three minutes in a sheet pan and cut it in three pieces before serving.
Citing Bonci as their inspiration isn’t just hot air. This was the best pizza a taglio I’ve had outside of Rome. Crust was light, crunchy, had great flavor—I’m guessing high hydration and long fermentation. Toppings just the right amount and balanced. This was actually quite spicy before I added pepper flakes.
Went back to Pollara for a late lunch the other day. The suppli carbonara didn’t make much sense to me: rice filled with pasta? The Classico was not the suppli al telefono I expected, didn’t have that much mozzarella.
love Roman style…2 excellent al taglio pizzerias opened in the last couple years here in LA…Triple Beam in Highland Park(from the Mozza folks) and Il Romanista near LAX
Generally I wouldn’t go out of my way for Cheese Board pizza, but on the day before Thanksgiving they sell a wild mushroom and goat cheese pie that’s by far the best they make all year. Get a half-baked one ($22) from the cash register at the cheese store (shorter line than the pizza place), stick it in the oven for five minutes, and it’s a great easy meal while we’re cooking for the next day.
GRAFFITI PIZZA Chef Matt Molina (this one, not this one), former head pizzaiolo at Tony Gemignani’s North Beach enclave Capo’s in San Francisco, has opened a friendly slice house in Old Oakland, in the former Cock-A-Doodle Café. Molina’s pizza slices are thin-crust, well topped and appealingly large, and the spot is open late, with a cozy back patio to boot. Seems Old Oakland has given Molina a warm welcome so far. Graffiti Pizza, 719 Washington St. (between 7th and 9th), Oakland
Photos don’t really give a sense of how big their slices are. This was around twice the size I expected and the Old Skool has a ton of toppings, so it’s a lot of food. The cornicone was nice and crisp. A cheese or pepperoni slice might be crisp all the way through, I’ll find out soon. Graffiti is definitely a contender for best slice in the East Bay.
Bob was in SF without me the other day and had dinner at Baonecci. He had what they claimed was the chef’s fave. Anchovy, caper and arugula…and some kind of cheese He thought it was super. Thanks again, robert, for the original rec. No pics - he’s not me
This is as good as I’ve had of that NY style that’s generously sauced and topped and you have to fold the crust to get the tip to stick out straight so you can bite it.
I’ll go to Lanesplitter when I want crisp, but sometimes Graffiti’s style is just what I’m craving.
I love Emilias. His time slots do fill up real fast. Waiting 15 minutes after phones open up can be the difference between 5pm and 9pm pickup. Really cool guy.
He thought it was super. Thanks again, robert, for the original rec. No pics - he’s not me 
