You had me a “Sourdough Crust”.
San Francisco’s most famous bakery is Boudin, and their most popular product, worldwide, is their sourdough bread. The bakery’s become a major tourist attraction in the city’s Fisherman’s Wharf. Sourdough of all shapes and sizes can be bought as gifts to be brought home to all points of the compass. I have firsthand experience: my hand carried luggage when I fly out of SFO is inevitably jam-packed with the loaves.
When I found out that Ingga Chua and Tommy Woudwyk’s “Crosta Pizzeria” used a sourdough crust, I was intrigued, to say the least. Excited and giddy would be more an accurate description of my reaction, actually. As any baker knows, the secret of every sourdough’s success is the “starter”, the mother dough. Boudin’s, for example, is over 150 years old; it is, in a very literal sense, alive, thanks to the ever fermenting yeast that gives the bread its unique flavor and crusty, bubbly, chewy texture. Crosta’s starter is much younger, but it’s maturing quickly. I could taste the distinct tang of the sourdough in the pizza. Loved every bite. And here’s a pro tip: eat the part of the pizza with the toppings first, but save the crusty edges. Take them home, pop ‘em in the toaster, and slather with butter. You’re welcome.
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‘Shroomed Out Pepperonley Crosta at The Social The Basic Bitch