Cheezy's Artisan Pizza, helmed by experienced chef David Jacobson, is set to launch in March at Saluhall in the San Francisco Bay Area. The restaurant promises bold innovations, offering a menu with 12-inch, five-day fermented sourdough crust pizzas, blending neo-Neapolitan and Grandma-style influences. Jacobson, a seasoned chef with a history in acclaimed pizzerias, is also headed to the World Pizza Championships in 2025. The playful name, inspired by his Chihuahua, illustrates the fun-loving approach behind this artisanal venture, while he continues to receive mentorship from pizza legend Tony Gemignani.
The menu is still being finalized, but fans can expect some bold innovations. Cheezy's Artisan Pizza will offer 12-inch pizzas with a five-day fermented sourdough crust, reinventing neo-Neapolitan and Grandma-style pizza.
This is an art project for us. Cheezy's is named after my dog, Cheezy, a pint-sized Chihuahua. It reflects our passion and fun approach towards pizza.
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