Pizza? Yes Please! 🍕

October 28, 2022

Pizza? Yes Please!

We love pizza…whether we are making it from scratch, picking up our favorite frozen pie, or grabbing a slice from the neighborhood pizzeria. It is, perhaps the perfect food. To get going on this pizza journey, let's begin with some inspiring product recommendations.

Build Your Own Pizza from Scratch

The best pizza comes right out of the oven, and we have everything you need to create delicious pizzas in your kitchen.

The real thing—Capto Semola Flour and Chef's Flour from Italy. It is just the thing for the perfect crust. And, we like to keep a few boxes of Pomi Marinara Sauce in the pantry to have on hand. If you are looking for something fresh, try Capellino Marinara Sauce in our refrigerator section. Stutz California Extra Virgin Olive Oil has amazing flavor and is loved by chefs.

The Cheese

Stop by the cheese department to pick out that ever-important cheese for the top of your pizza.

Galbani Fresh Mozzarella Cheese melts and stretches beautifully. And, if you are looking for a really fresh cheese, try our favorite, local Belfiore Hand Dipped Ricotta or Burrata. And, of course, we have amazing Parmesan and Pecorino Romano for sprinkling.

The Sauce

When you are not going for the classic red sauce, try DeCecco's Pesto alla Genovse or our favorite vegan version, Gina's fresh, organic pesto in the fridge. Genova Delicatessen makes an amazing fresh Alfredo Sauce that is also in our fridge. And, when we want a clam sauce, we reach for Cento White Clam Sauce.

Fresh herbs are important. Try Spicely Organic Italian Oregano or Morton and Bassett's Italian Herb Blend

The Toppings

Your choice of toppings for your pizza is as individual as every one of us. Our produce department is packed with fresh, delicious veggies for toppings including a selection of mushrooms, peppers, and greens.

Minasso Oil Cured Olives add an exciting burst of flavor. And, if you are looking for meaty toppings, try Fiorucci Pepperoni, Boar's Head Prosciutto di Parma, or Tarata Anchovies (in a jar).

Ready-Made

When you don't have the time to make your own pizza from scratch, it is always a great idea to have some ready-made pizzas in the freezer.

Our newest product is Pizone Milano Style Frozen Pizza—they are handmade in Palo Alto. For the gluten-free among us, try Caulipower Cauliflower Crust Pizza. And, we also have Lamonica's Pia Dough ready in our freezer section for times when you want to assemble your own pie.

For dessert?

We recommend a selection of gelato and sorbet from Berkeley's own Gelataria Naia Some favorite flavors are Pistachio Gelato, Madagascar Vanilla Gelato, and Strawberry Sorbetto.

Go-To Pizza Dough

From our blog, The Kitchen Table

Tonight is make your own pizza night, a family favorite. There’s a twist, though. Normally I will heat up a pizza stone in my oven or sometimes on my grill to cook the pizzas. Tonight, we are doing it at my sister’s house because she’s the one with a pizza oven.

All of the dudes in our lives are either on business trips or off at school. So, my daughter, sister, and I are having a girls’ night. We are making our own pizza because I want to see if I need a backyard pizza oven like my sister has.

For years my husband and I have dreamed that it would be great if we had a wood-fired oven in our backyard. We could make bread, roast meats, and, yes, make fantastic pizzas. My husband would love to build it, as he is always up for a project.

But, here’s the thing. Making pizza, or anything else in a wood-fired oven is a process. As awesome and beautiful as a brick oven would be, you have to be the kind of person who will really use it. You must have an hours-long plan not only for getting it hot but also for when the pizza making is over and you let the oven cool.

It would be a waste of time, energy, and resources not to throw other things in there like some gorgeous sourdough bread or some succulent roasted chicken and potatoes. It’s potentially a two-day process at least. Which, if you have the time, is a great way to spend your days. But, it’s just not practical for most of us. And now that my household is rapidly shrinking, I don’t have the mouths required to consume all the oven-roasted bounty.

My sister has a gas-fired tabletop pizza oven that I am thinking is the better solution. So, tonight I’m going to test drive it. Below is the recipe for my Go-To Pizza Dough. (Can’t go wrong with Bobby Flay!) I am curious to see how the pizzas turn out and what the flavor is like without the smoke of the wood. Though, you can get ovens that will use both.

Get the recipe…

Spooky Halloween Happenings

News & Events

There are so many ways to celebrate Halloween in the Bay Area this year. Here are a few of our top picks for spooky Halloween Happenings!

They include Boo at the Zoo, Halloween Fright Night Costume Cruise, Halloween Haunt in the Hills, SuperNatural Halloween at the California Academy of Sciences, Edge of Halloween Treasure Hunt at Grace Cathedral, Halloween Hoopla, Terror Vault—The Summoning, and Winchester Unhinged.

Get all the details and the links…

Pumpkins, Squash, and Fall Decor

A Staff Favorite

Time to decorate for fall!

Pumpkins, squash, gourds, and fall decor have made their way into the market. And, we are getting more variety in every day.

Some of our pumpkins and squash cook up beautifully in dishes like pies, breads, and soups.

Plus, they all make fantastic fall decorations—mini versions for tabletop displays and great big ones for the front porch. We have classic carving pumpkins and others with bumps or stripes. They come in an array of colors!

Halloween is just weeks away. So, come by the store to gather everything you need to create natural decorations and celebrate the season.

And if you are looking for some inspiration, check out our post for some of our hands-down favorite recipes.

Read this post on our website…

Easy Calzones

From our blog, The Kitchen Table

Pizza Envy

Let's face it. In the world of hand-stretched dough with sauce and cheese, pizza gets all the glory. It is the worldwide face of Italian comfort food. Glossy ads in magazines. Snappy jingles on TV. But what about the other options? Who is willing to stand up and give pizza’s siblings the recognition they deserve? Where is the love for the calzone?

You don’t always see a calzone on the menu at a pizza place. I mean, I get it. Why go through the process of building a pizza only to fold it over and throw it in the oven? Why take that extra step? Why not just throw it in as is?

I will tell you why. Because it tastes good.

I am that person who is extra when it comes to her pizza. I like extra cheese, extra sausage, and, though I prefer a thin crust, I like my pizza edges extra fluffy and kinda burnt. A calzone can give me that. And the best part is that it is small enough that I don’t have to share. This baby is all mine…

Even better? A calzone can be done in your oven. No fancy pizza ovens needed. (Though a pre-heated pizza stone would be an added bonus.)

It's up to you whether you decide to put the tomato sauce in your calzone or use it as a dip on the side. You can do it either way. I’ve done both and I am not sure if I prefer one method over the other. However, if you are doing mini versions dipping is better…

Below is our basic recipe for Easy Calzones. You can customize it as you see fit.

Get the recipe…

San Merican Pizza Sauce

A Staff Favorite

Make your Italian grandmother proud.

If you are looking for a delicious sauce that is perfect on your homemade pizza, it's time to try San Merican Pizza Sauce. This tasty sauce is ideal for when you don't have time to make your own from scratch. In fact, having a few jars around might encourage more weeknight pizza parties.

San Merican Pizza Sauce is some of the most flavorful and fresh-tasting sauce you can purchase. It is never too sweet or too tart and tastes like a traditional pizza sauce. You can't get much better than that.

San Merican grows San Marzano tomatoes in the US using the traditional variety of seeds from San Marzano, Italy. San Marzano tomatoes are simply the best tasting. They produce an elongated tomato that is deep red, firm, meat, and with few seeds. They are low in acid and high in fruitless because they are hand-picked when fully ripened. They are firm because they have been scalded just long enough to loosen and remove the skin. This means they are perfect for sauce!

Most store-bought brands don't even come close. You may never purchase another sauce!

Read this article on our website

Fast Focaccia Pizza

From our blog, The Kitchen Table

That Focaccia Pizza

I think we all remember the bread-baking phenomenon that happened during the height of the pandemic. Most of us were up to our elbows in sourdough just out of sheer boredom. While all of that was going on, you may have missed the rise (no pun intended) of focaccia production that happened simultaneously.

Fresh homemade focaccia is ridiculously good. There is an episode of Samin Nosrat’s Salt Fat Acid Heat on Netflix that shows her making focaccia while on location in Italy which is the epitome of performance art. And a sure-fire way to bring on hunger.

Focaccia on its own is wonderful but focaccia as a base for pizza can be on a whole other level. One of my boys is the lone fan of fluffy pizza in a family of New York style devotees so he rarely gets the high-carb pizza that he loves because he is always outnumbered. Focaccia pizza is a great compromise. It’s hard to not like focaccia. To be clear, focaccia pizza is not the same as a deep-dish pizza. Using pizza dough to make focaccia will not give you the same results.

What you decide to put on your focaccia pizza before you bake it is entirely up to you. Just remember that less is more so that you can taste the amazing flavor of the focaccia as well as the toppings. Pro tip: add a layer of mozzarella before you add your sauce. This will keep the focaccia from getting too soggy.

Get the recipe…

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

A Cookbook Recommendation

by Ken Forkish

A New York Times Bestseller.

From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.

In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.

Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.

Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

Winner, IACP Awards 2013—Baking: Savory or Sweet

Winner, James Beard Foundation Award 2013—Baking and Dessert

If books full of stunning bread porn—all craggy crusts, yeasty bubbles, and floured work surfaces—are your thing, here's Flour Water Salt Yeast by Ken Forkish.

—Eater National

Pizza Antica Margherita Pizza

A Staff Favorite

An exciting spin on frozen pizza.

Pizza Antica Margherita Pizza tastes like it's from an artisan pizza spot—and it is now available to make in your own kitchen. This thin-crust artisan pizza is not your typical frozen pie.

Pizza Antica combines the centuries-old traditions of Italian cooking with California’s fresh, artisanal ingredients to create a unique style of frozen pizza in a class of its own. This local chain of restaurants is now selling their pizzas in Bay Area markets. And, we are happy to share it with our customers.

Pizza Antica Margherita Pizza is crafted from a classic Italian recipe made with tomato sauce, for de latte mozzarella, and fresh basil.

Pizza Antica opened their first location over 17 years ago in Santana Row in San Jose. They evoke the feeling of eating in a classic Roman pizzeria. Their chefs source small, local farmers and ranchers for pristine ingredients used to create rustic, handcrafted recipes.

They have since opened additional restaurants in Mill Valley and Lafayette.

We always carry their Margherita pizza, as well as potato and other flavors. Stop by the store and see what we have in stock.

Read this post on our website…

Halloween Candy Time

News & Events

Get them before they vanish!

We have a sweet selection of fun Halloween candy treats for your favorite spook or spirit. These special treats are a great way to spread some seasonal joy. We also have the fun-size (read big) bags of assorted candies for you to hand out to trick-or-treaters.

Here are a few of our favorites…

Fluffy Stuff Spider Web Cotton Candy comes in a bag filled with sour apple-flavored cotton candy that reminds us of spooky spider webs.

Reese's Peanut Butter Pumpkins are a limited edition released just for Halloween. Pumpkin-shaped Halloween candy is perfect for the holiday and to pass out to trick-or-treaters. They are made from the same Reeses recipe you know and love—milk chocolate on the outside with peanut butter on the inside!

Ghost Dots are a see-through, pale green color—like a ghost. These spooky little ghosts are fruit flavor, but what flavor you are getting will be a surprise!

Day of the Dead Tin with Candy are skull-shaped tins filled with tart and sweet Smarties are great gifts for Halloween and Day of the Dead. They make wonderful party favors.

Sour Patch Kids Zombies are a soft & chewy Halloween candy that comes in raspberry and orange flavors. They are first sour and then sweet. Zombie-shaped snacks are great for holiday movies or parties and perfect to score in a trick-or-treat bag!

Read this post on our website…

Tomato Pie

From our blog, The Kitchen Table

Baseball—Philly Style

After 12 years of little league, travel, and ultimately, Division One High School ball, it’s safe to say that we are baseball people. Well, my daughter is indifferent. I blame too many weekends of being dragged to tournaments and enduring my vocal enthusiasm.

My husband and I have our favorite team that we love to watch but also have no problem tuning into a different game if only to passionately root for a division rival to go down in flames. (I’m looking at you, Dodgers…) Unfortunately, there was a lot of that this past season.

The end of October means that the World Series is once again upon us and I was really hoping for the feel-good story of finally seeing the Mariners get to the dance but alas, that was not meant to be. I would have been good with a New York v.s. San Diego series because there were so many interesting storylines. Aaron Judge and his home runs…San Diego spending a lot of money to get Soto…East v.ss West…you get the idea.

Instead, we have the Astros v.s .the Phillies. Not really all that exciting to this West Coaster. I am having a difficult time getting enthusiastic about watching this matchup. (Let’s be clear though, I will still watch. This is the world series after all.) The Astro’s recent scandal makes it hard to really get behind them. Plus, this will be the fourth time in five years that they have been in the Fall Classic. It’s time for someone new.

The Phillies haven’t been in the World Series since 2009. So, for that reason alone I am hoping they go all the way. And, since this is how I roll, it gives me the opportunity to explore the culinary wonders of Philadelphia beyond the obvious cheesesteak.

I have it on good authority from a friend and Philadelphia native, that a tomato pie is as quintessentially Philadelphian as cheesesteak. Now, I’m not here to start any wars but I am always here for trying something new to me. Also, I am always good with tasty carbs that can feed a crowd…

Get the recipe…

Organicgirl Arugula

A Staff Favorite

Organicgirl Arugula is easy to love.

These greens are clean, crisp, and last a long time in the fridge—just like hand-picked greens from the garden. You can really taste the distinct flavor. These greens are so tasty that you'll end up eating more greens. And, they don't even need washing.

Organic Girl Arugula can multitask. It's great as a salad but even better for cooking. Spread some arugula on top of pizza straight from the oven, add it to your favorite pasta dish, or sauté it with spinach for a spicy side dish.

Even though arugula appears frequently in salads, it is a member of the cabbage and mustard green family. This explains its signature peppery bite—prized by both chefs and home cooks. Cooked, arugula also resembles the delicate texture of cooked spinach. The flavor of cooked arugula is more mellow than when raw, with a very light spicy bite.

Tasting notes

Baby arugula is spicy, peppery & flavorful with a bit of attitude.

Read more on our website…

SF Restaurant Week

News & Events

The fall SF Restaurant Week is happening through the 30th! Celebrate the flavors of San Francisco’s unique and diverse neighborhoods through special prix-fixe menus.

Join Eat Drink SF in supporting the local restaurant industry and celebrating San Francisco's vibrant culinary scene. Instead of a large indoor festival, this year you can explore the great neighborhoods of the city. Through ticketed dining events and Restaurant Week-style prix-fixe menus, enjoy delicious meals at participating restaurants throughout San Francisco.

Eat Drink SF is all about showcasing San Francisco’s incredible culinary scene throughout the city.

Participating restaurants are offering special menus through Sunday, October 30th.

Get the details and links…

World Series

News & Events

The 2022 World Series begins on Friday night, and for those of us getting ready to hunker down in front of the TV for some serious spectator sportsmanship, here are some great ideas to keep you snacking.

This year, the Phillies and the Astros are in the series. The Fall Classic is slated to run from Friday, Oct. 28th through Saturday, Nov. 5th (if all seven games are necessary). You can watch the games on MLB.TV.

But, what are we going to eat?

The first game is Friday night starting at 5 PM—so there is no time to make dinner! We recommend stopping by the store early and stocking up on some favorite treats.

Get the recommendations and recipes…

Dark 'n Stormy

From our blog, The Cocktail Post

The Dark ’n Stormy is a delicious, simple-to-prepare, three-ingredient cocktail featuring a refreshing mix of dark rum, ginger beer, and lime. It’s a close cousin to the Moscow Mule which is made with vodka, ginger beer, and lime. Lore has it that it was named by sailors who said they would not sail under "those skies." However, we promise it goes down smoothly!

The cocktail has been popular over the years and can be found in bars across the world. However, the brand Gosling's Black Seal Rum owns the registered trademark. So, technically, it's not a Dark 'n Stormy unless it's made with Gosling's. Whatever you do, make certain to use a dark rum (definitely not spiced) for the full flavor and visual effect.

The other variation on the drink is the lime juice. We love the pleasant citrusy kick—it adds a fresh flavor. Some recipes call for it while others omit. If you are ordering one in Bermuda, for example, it will be served sans splash of lime.

Get the recipe…

What Goes with Pizza? Recipes from Our Archives

From our blog, The Kitchen Table

It is easy to think of pizza as a complete meal. Toss some protein and some veggies on top and you hit all of the food groups. But, for those of us wanting a more elaborate menu, here are some great sides, beverages, and desserts that go well with pizza.

Pasta

Pasta is a traditionally served along with pizza. Here are a few great choices.

Summer Salmon Summer Salmon Pasta

This light pasta dish is not just for summertime. It comes together quickly and has the added benefit of a hit of protein in the form of some delicious salmon.

Chicken Thigh Pasta

This go-to pasta dish is heartily devoured by everyone in the family. It’s easy, tasty, and perfect for a no-hassle meal.

Pasta Alla Vodka

Pasta Alla Vodka can be found on the menus of Italian restaurants everywhere. While vodka does add a hint of peppery flavor, its main purpose is to release the flavors that are hidden in the tomatoes and other ingredients.

Peas, Pasta, and Pancetta

This quick and easy dish makes for a great weeknight dinner. Just get some help shelling the peas. And, when fresh peas are not is season, frozen work just fine.

Sides

Sausages & Peppers

Ask any Italian American they will tell you that Sausages & Peppers is some of the best comfort food. And, served in a crusty Italian roll or alongside some cheesy pizza, it’s a mouthful of straight-up yum.

Zucchini Carpaccio with Avocado and Pistachios

By shaving raw zucchini into delicate ribbons, then bathing them in a lemony marinade, you create a delicious side dish that is both fresh and light.

Amy’s Hearty Bean Soup

This very hearty hot bean soup is fantastic and you can cook it quickly in the InstantPot. The meat on the shank falls off the bone and adds some protein to the mix as well as great flavor.

Chicken Stew with White Beans and Sausage

This Chicken Stew with White Beans and Sausage is inspired by a classic Tuscan white bean stew—we added sausage. Browning the chicken, sausage, and aromatics makes for a richer, deeper flavor. The abundance of spinach wilts down substantially.

Salads

Jumbo Pico Salad

The great thing about this Jumbo Pico Salad is the big chunks of veggies. It has all the flavor of pico de gallo with something you can sink your teeth into.

Avocado Salad with Lemon, Bacon, and Watercress

This salad takes minutes to assemble and is perfect with ripe avocados. Of course, anything with bacon is delicious.

Endive & Fuyu Persimmon Salad with Pecans

This is the perfect fall salad as the persimmons are making their way to the market. This salad is also nice with a few sprigs of watercress for contrast.

Roasted Cauliflower & Hazelnut Salad

Cauliflower, raw or lightly cooked, is a useful salad ingredient. It soaks up flavors particularly effectively and benefits from anything sweet and sharp.

Beverages

Limonana

This slushy, Israeli lemonade goes perfectly with pizza! It is simple to make, and you’ll get raves from your guests.

Strawberry Milk

You can macerate the strawberries in the fridge for a few hours before mixing the Strawberry Milk. It can then sit for several hours or overnight in the fridge so the flavors can steep and deepen.

Melon Seed Horchata

This is a great way to use the seeds of a cantaloupe—a part you would normally be discarding. And, it makes a tasty and refreshing drink.

Chocolate Malted Milkshake

A malted milkshake, or Chocolate malt, is a milkshake made with chocolate ice cream (or you could use vanilla and add some chocolate syrup) with malted milk powder. They are delicious!

Desserts

Italian Hazelnut Cookies (Baci di Dama)

These tiny Italian hazelnut-chocolate sandwich cookies are made from a very rich, fragile dough that easily crumbles when you bite into them.

Nutella Panna Cotta with Frangelico Whipped Cream

Panna Cotta is an Italian dessert of sweetened cream that uses gelatin for thickening so it can be molded. It is essentially a custard without the eggs. This recipe uses Nutella as the base—and you just can’t go wrong with the flavor of chocolate and hazelnuts.

Red Velvet Cupcakes

We love the thrill of biting into a red velvet cupcake! And, you can decorate the cream cheese frosting with seasonal sprinkles.

Affogato

Affogato is basically vanilla gelato with a shot of espresso poured over it. It’s absolutely simple and incredibly tasty. It’s even better if you use a vanilla chocolate chip gelato and then sprinkle more chocolate chips on top…yum!

Vicolo Corn Meal Crust Pizza

Vendor of the Month

Bubbly cheesy perfection with a crumbly cornmeal crust? Dinner ready in under 15 minutes? Yes, please!

Vicolo Corn Meal Crust Pizza makes some of our favorite pizzas. They are artisan hand-made pies that combine a signature original cornmeal crust with the finest cheeses and freshest vegetables. You take them home to bake in your oven, and the crusts get just crispy enough so the texture is perfect. And, the cornmeal crusts stand up a tremendous amount of toppings.

Vicolo (Veek.oh.lo), from the Italian for “little alley” was named for their original SF location. Out of that little alley, they grew a business crafting rustic, handmade, cornmeal crust pizzas topped with freshly prepared seasonal ingredients.

Learn about the flavors we carry…

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