![]() The medium-thick crust is a little crunchy and tangy-think sourdough vibes.įlour + Water Pizzeria originally debuted at 18th Street and Valencia in 2019 its menu was pretty similar to what you'll find today, with a concise selection of white and red sauce–based pies, a handful of notable starters and salads, and soft serve for dessert. (Kristen Loken)īut it's a different story across town at the recently opened Flour + Water Pizzeria from co-chefs Thomas McNaughton and Ryan Pollnow, who've traded their usual Neapolitan-style pizzas for more complex 13-inch pies: The 'za here involves a four-day dough production process and is cooked at a lower temperature and for longer. The medium-thick, slightly crunchy pizzas and shrimp scampi at Flour + Water Pizzeria. With most diners laser-focused on the noodles, F+W's pizza has never gotten the attention it deserves. North Beach has just gotten another standout option for pizza, courtesy of one of San Francisco's leading restaurant groups.įor the past 14 years, the Mission Cal-Italian stalwart Flour + Water has been best known for its excellent and often innovative pastas. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |