Arizmendi Bakery - 9th Ave, SF, CA - Pizza Dough
I was severely disappointed in this dough it was way to moist to turn out decent. It might of done OK with a long baking sheet-pan or deep-dish style, but even that’s unlikely. As it was the bottom barely browned by the time the cheese and toppings were done and the outer and upper side side of the crust were barely starting to dry. It didn’t get much better from there. In fact the second pie I tried to make stuck, or better year adhered to the peel despite a liberal dusting of flour and semolina. I ended up having to pull it off with a board scraper and roll it up in to some sort of calzone looking monstrosity.
I’d always heard decent thing about the pizza at Arizmendi’s pizza, thought it’s not really my style, so I guess I had expectations that weren’t lived up to. I’ll probably try it again just to see if I can turn out better results, probably more closely trying to mimic their style. If I do it will probably be mostly out of curiosity. At any rate, there are much better options out there.
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