I could truly eat pizza every day. So could my husband. We are both pizza aficionados. While I love to eat pizza (favorite Bay Area pizzerias include: Pizzetta 211, The Cheeseboard Pizza Collective, Pizzeria Delfina, Pauline’s Pizza, and Little Star Pizza), my husband, Allan (the chef of the family), has been on a quest for the past five years to make the perfect pizza at home.
Fortunately, Saturday’s weather was warm (high 70’s) with a slight humidity in the air. After adding Extra Virgin Olive Oil, sautéed leeks, pork linguica sausage and pecorino romano cheese on top of the perfectly risen dough, our pies turned out just as good as (and if not better) than what we’d enjoy in one of our favorite Bay Area pizzerias. And the good news is Allan made extra dough to freeze, so we can enjoy several more of these pizzas in the very near future.
Viva la pizza!