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At this unassuming North Beach sidewalk classic, thick squares of focaccia dripping with olive oil are piled high with zucchini, onions, tomatoes, and pesto, baked until bubbly and crisp, and fed to ravenous passers-by as fast as they come out of the oven. It's quite possibly the most satisfying pizza in town. There's a counter inside with a few stools for more genteel dining, and the beer selection is admirable.
I lived just down the road from this shop and I would eat here three times a week. Great big square slices of pizza, you can go inside or pick them out of the window and take them with you. Incredibly good and open late.
What with all San Francisco's certified Neapolitan pizzas, its deep-dish organic pizzas, and the Brooklyn thin-crusts that East Coasters trumpet so huffily, no one shows love to the Sicilian slice anymore. It's the khaki pants of the pizza world, shunted off to the side of the display case, never argued over on Chowhound or Yelp. But the 32-year-old Golden Boy still shows the thick-crust square at its best. Baked on sheet pans the size of car hoods, Peter Sodini's focaccialike pizza slices... More »
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