"They describe their pies as taking inspiration from elements of Neapolitan and New York pizzas, reframed in the gastronomic window of Northern California. What's that mean? Well, the dough is slow-fermented, and the pizzas are baked longer and at lower temperatures than usual. Crafted with organic grains from Central Milling and a poolish pre-ferment, the dough undergoes multiple days of cold fermentation prior to being stretched and topped."
"Baked in high-powered PizzaMaster electric deck ovens, pizzas emerge with a lightly charred cornicione and sturdy structure. (A cornicione is a pizza crust and you better eat it!) Offerings at the new Pizza Shop include the Cacio e Pepe white pie with pecorino crema; the Burrata with dried Sicilian tomatoes, garlic and lemon oil; and the Conrad with taleggio, fresh mozzarella, mushrooms and kale."
Flour + Water Pizza Shop will open Jan. 22 at 269 24th St. in Oakland, located on the bottom level of the Lark Uptown apartments north of Lake Merritt. The shop is an offshoot of the Mission District bistro Flour + Water and is the restaurant's third Bay Area pizza location and first in the East Bay. Owners Thomas McNaughton and Ryan Pollnow are joining Oakland chef de cuisine Elliott Armstrong to run the kitchen. The dough is slow-fermented using organic Central Milling grains and a poolish pre-ferment, cold-fermented for multiple days. Pizzas are baked in PizzaMaster electric deck ovens, producing a lightly charred cornicione. Menu offerings include Cacio e Pepe, Burrata and Conrad pies, with 13-inch pies typically $17–$25 and rotating slice options for quick orders.
Read at www.mercurynews.com
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