<story><title>Jeff Varasano&apos;s Famous New York Pizza Recipe (2008)</title><url>http://www.varasanos.com/PizzaRecipe.htm</url></story><parent_chain><item><author>tribby</author><text>surprised to see this here, but it doesn&amp;#x27;t have style sheets, so maybe not too surprised ;)&lt;p&gt;jeff varasano&amp;#x27;s website is a great resource for pizza hackers and lays a lot of myths to rest (like proofing). my own process (which I cook in a blackstone pizza oven at ~800°) has a bit more in common with tony gemignani&amp;#x27;s basic neopolitan (described in his &lt;i&gt;pizza bible&lt;/i&gt;), with the addition of the earlier and longer autolysing period used by jeff. the difference is night and day and I wish I&amp;#x27;d learned about it a lot sooner!&lt;p&gt;if you&amp;#x27;re in the bay area and this kind of pizza is your thing, be sure to check out the following places --&lt;p&gt;SF: pizzetta 211, una pizza napoletana, tony&amp;#x27;s, firetrail, a16&lt;p&gt;oakland: boot &amp;amp; shoe, pizzaiolo, also a16&lt;p&gt;berkeley: lucia&amp;#x27;s, emilia&amp;#x27;s&lt;p&gt;on that list, emilia&amp;#x27;s is far and away my favorite. it&amp;#x27;s a one man operation, dirt cheap ($21 tax included for an 18&amp;quot; pie), and just impossibly good. he gave me some of his sourdough starter once, and killing it rather quickly is one of my greatest regrets.</text></item></parent_chain><comment><author>ccmonnett</author><text>Awesome! I saved every one since I&amp;#x27;ve never been to any... can you do the South Bay&amp;#x2F;Peninsula (anyone else too)?&lt;p&gt;About the OP: I effing _love_ pizza but struggle to make it at home. The quality and quantity of knowledge in this post is fantastic!</text></comment>
<story><title>Jeff Varasano&apos;s Famous New York Pizza Recipe (2008)</title><url>http://www.varasanos.com/PizzaRecipe.htm</url></story><parent_chain><item><author>tribby</author><text>surprised to see this here, but it doesn&amp;#x27;t have style sheets, so maybe not too surprised ;)&lt;p&gt;jeff varasano&amp;#x27;s website is a great resource for pizza hackers and lays a lot of myths to rest (like proofing). my own process (which I cook in a blackstone pizza oven at ~800°) has a bit more in common with tony gemignani&amp;#x27;s basic neopolitan (described in his &lt;i&gt;pizza bible&lt;/i&gt;), with the addition of the earlier and longer autolysing period used by jeff. the difference is night and day and I wish I&amp;#x27;d learned about it a lot sooner!&lt;p&gt;if you&amp;#x27;re in the bay area and this kind of pizza is your thing, be sure to check out the following places --&lt;p&gt;SF: pizzetta 211, una pizza napoletana, tony&amp;#x27;s, firetrail, a16&lt;p&gt;oakland: boot &amp;amp; shoe, pizzaiolo, also a16&lt;p&gt;berkeley: lucia&amp;#x27;s, emilia&amp;#x27;s&lt;p&gt;on that list, emilia&amp;#x27;s is far and away my favorite. it&amp;#x27;s a one man operation, dirt cheap ($21 tax included for an 18&amp;quot; pie), and just impossibly good. he gave me some of his sourdough starter once, and killing it rather quickly is one of my greatest regrets.</text></item></parent_chain><comment><author>batbomb</author><text>If Pizzetta is packed, you can walk down the street to Fiorella too. Il Casaro is good too. Pizzetta has the most flavorful and distinct&amp;#x2F;seasonal toppings, but the crust is better at some other places.</text></comment>