




We came here last night and had dinner under the moonlight. All photos were taken using available light. Enjoy!
chronicles PIZZICATTO's adventure since 2006 in SAN FRANCISCO's bohemian NORTH BEACH neighborhood perfumed by bread, wine, and freshly brewed coffee.








This is my second attempt to bake this pizza- it's super thin and crunchy, almost like paper thin and has the texture of soda crackers!The secret? Proofing time is 3 1/2 hours and the yeast used is mild (1 1/2 tsp). This mixture enables the dough to ferment gradually and to develop its flavor to the maxim. Moreover, in this recipe- cake flour is used and not the all-purpose flour! I found this recipe in our North Beach Library's cuisine section where rows of Italian cooking and dessert books are on display! This is a wonderful pizza with a distinct flavor that would make you salivate for more, more and more!





















