"Known for their Neapolitan-meets-New York-style thin-crust pizza using slow-fermented dough that's crispy and chewy at the same time after being baked in electric ovens. Pies range from $17 for a cheese pie, to $25 for the "meatza." There are red pies and white pies, such as a pesto with mozzarella, ricotta, garlic, parmigiano, and lemon oil."
"For those who don't want a whole pie, large slices range from $8-$10. All pies can be made gluten-free for an additional $2 using their housemade GF crust, made into a Sicilian square pizza that's cut into four thick slices. Pizzas can also be made vegan, using their in-house vegan "cheese.""
"To me, it wasn't, 'Where do we go outside of San Francisco?' It's, 'When do we go to Oakland?'"
Flour + Water Pizza Shop opened in Oakland on Jan. 22 in The Lark building north of downtown. The Flour + Water hospitality group operates multiple concepts including the original Flour + Water, Penny Roma, a sit-down pizzeria in North Beach, a Mission Bay pizza shop, and a pasta brand. Co-chefs and co-founders Thomas McNaughton and Ryan Pollnow selected Oakland as the first expansion outside San Francisco, with many employees living there. The pizzeria offers Neapolitan-meets-New York thin-crust pizzas made from slow-fermented dough produced in a central kitchen, with pies, large slices, gluten-free and vegan options. Pies generally range from about $17 to $25, slices from $8–$10, and a housemade gluten-free crust is available for an additional $2 as a Sicilian square.
#oakland-restaurant-opening #flour--water-group #neapolitan-new-york-pizza #gluten-free-and-vegan-options
Read at The Oaklandside
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