"The Flour + Water Pizza Shop is opening Jan. 22 at 269 24th St. on the bottom level of the Lark Uptown apartments, just north of Lake Merritt. It's an offshoot of the popular Italian bistro Flour + Water in San Francisco's Mission District - which the Michelin Guide recognizes for its "evergreen appeal" - and will be the restaurant's third Bay Area pizza shop (and first in the East Bay)."
"What's that mean? Well, the dough is slow-fermented, and the pizzas are baked longer and at lower temperatures than usual. If you're a pizza nerd and must know more, here are details from Flour + Water (which might teach you a new word or two): "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.""
Flour + Water Pizza Shop opens Jan. 22 at 269 24th St., on the bottom level of the Lark Uptown apartments just north of Lake Merritt in Oakland. The shop is an offshoot of Flour + Water in San Francisco's Mission District and will be the restaurant's third Bay Area pizza shop and first East Bay location. Owners Thomas McNaughton and Ryan Pollnow will join Oakland-based chef de cuisine Elliott Armstrong to manage the kitchen. Pizzas draw inspiration from Neapolitan and New York styles, using slow-fermented dough baked longer and at lower temperatures in PizzaMaster electric deck ovens. Menu items include Cacio e Pepe, Burrata, and Conrad pies, antipasti, salads, mozzarella sticks, ricotta meatballs, slices with rotating toppings, and 13-inch pies typically range from $17–$25 at other locations.
Read at The Mercury News
Unable to calculate read time
Collection
[
|
...
]