Pizza That Proves It Can't All Be About the Water in Naples

Pizza That Proves It Can't All Be About the Water in Naples

As if you needed more evidence that the Neapolitan pizza trend has taken over America, there's Flour + Water, a great neighborhood spot on the corner of Harrison and 20th, halfway to Potrero. But it's not just that owners David White and David Steele (longtime Mission residents) are doing Neapolitan pizza with Thomas McNaughton, their 2011 James Beard finalist for Rising Star Chef. They're doing great Neapolitan pies.

The baseline Pomodoro (heirloom tomatoes, gypsy peppers, stracciatella, basil, and arugula), and the spicy Salsiccia (tomato, sausage, gaeta olives, smoked mozzarella, and chile), both have super-thin crusts, the kind that make you realize that it can't just be all about what's in the water in New York and Naples. And for these reasons this dish made my list of most memorable meals of 2011.

Click for more of the Most Memorable Meals of 2011.
 

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