The Gastro: Pizzeria Delfina, Webisode #1
So here we are, at Pizzeria Delfina, with Executive Chef and owner, Craig Stoll, and his head pizzaiolo, Anthony Strong. In future segments we’ll explore the Gastro District with Anthony and we’ll sit down with both Craig and Anthony to discuss their culinary vision and pizza philosophy, which I found to be extremely thoughtful. You’ll get a first taste of it in this opening segment as we hear all about their flour (Caputo), the cheese (locally farmed fresh mozzarella curds made into smooth pulled mozzarella balls right in the Delfina kitchen — we have a whole segment coming on that!), and the vibrant tomato sauce, as well as the baking choices that distinguish the Delfina pizzas from, say, Naples-style pizzerias.
One of my favorite things about Pizzeria Delfina has always been the side dishes — you’ll see some of them in the windows and shelves above the pizza station. I especially love the marinaded cauliflower and also the grilled asparagus with guanciale and lardo buttered breadcrumbs. The pizza definitely is the star but I feel like the supporting cast are all worthy of Oscar nominations too (or maybe James Beard nominations — Craig has already won a Beard Award for his work at Delfina, which has long been regarded as the top Italian restaurant in San Francisco). In many ways, Delfina and Pizzeria Delfina are to SF what Mozza and Pizzeria Mozza are to LA — a world class osteria next door to a world class pizzeria — something for everyone! I think you’ll love these segments — I certainly loved filming them and visiting with these two deeply passionate chefs. Here we go….
Recent Articles by Peter Reinhart
- Look for me in Atlantic City Sept. 25 and 26
- Webisode, Part Two: The Bacon and Egg Pizza
- New Webisode: Peter’s Neapolitan Pizza Dough turned into a Bacon and Egg Pizza, Part One
- Upcoming classes and events, and Bread Symposium Highlight reels
- New Webisode: Anthony Mangieri, part 6
- Bread Symposium recap coming soon
Pizza Quest Info
Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.
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