San Francisco Chronicle - (Sunday)
Pizzone, Palo Alto
The Bay Area is flush with all kinds of pizza, but Milanstyle, less so. Dario Presezzi, a native of Milan, Italy, and biotech startup founder, is bringing his native pizza style here with Pizzone, a takeoutonly pizzeria running out of the kitchen at Vina Enoteca in Palo Alto. He teamed up with chef Alex Guido, who’s cooked in Italy, and Vina Enoteca owner Rocco Scordella.
Presezzi described Milan pizza as focaccialike — fluffy and thick but simultaneously light. It also has no crust, so the mozzarella and other cheeses, sourced from Berkeley’s Belfiore Cheese, melts over the sides. The most popular comes topped with delicata squash and salsa verde, and the pies are sold whole or by the slice. Look out for possible expansions: Presezzi said they want to open a restaurant in San Francisco and get their pizza into grocery stores.
Delivery and pickup. MondaySaturday 11:30 a.m. to 8 p.m. 700 Welch Road, #110, Palo Alto. pizzone.co/