After snooping around Chennai Kings a few days before it opened in April,
http://www.chowhound.com/post/chennai... , I leveraged my prime parking space to walk over to Carmel Pizza to give it a try at long last.
Arriving a little before opening hour, I had to wait for the chef to return from picking up some last minute provisions and for the wood-burning oven to come up to 900+ degrees temperature.
But the advantage of being the first customer of the day is that I had the pizza chef's undivided attention. I could ask him directly for leopard spot scorching and to cut my pizza into four slices instead of the usual six. And I had time to admire the succulents garden.
The resulting Margherita, $13, was indeed a thing of beauty. The riper-tasting sauce was made with organic California-grown plum tomatoes, topped with fresh fior de latte melded with a splash of olive oil and judicious salting.
The crust was scorched top and bottom on the high points without bitter burnt spots. Very tender and with a slight crispness when first out of the oven, the crust was not soggy nor droopy and picked up the smoky nuances.
Gilding on the lily was addition of some of the house-made Calabrian chile oil.
The slightly sturdier crust and sweetly ripe tomato sauce localize a classic Neapolitan Margherita in ways that I can approve of heartily. And it's a very pleasant lunch seated outside the truck on a rare sunny morning.
Carmel Pizza Co.
2826 Jones Street
San Francisco, CA 94133
Mon, Tues, Thurs 11:30 AM - 3:30 PM 5PM - 8PM
Friday 11:30 AM - 8PM
Saturday 12PM - 8PM
Sunday 12PM - 6:30PM