I wrote a review a few weeks ago of my first experience at Casey's Pizza and wanted to write something brief to expand upon my earlier comments. Casey's Pizza is another street-pizza venture (similar to Pizza Hacker, et al) whereby the eponymous Casey sets up on the side of the street with his gas-powered hacked Webber grill and cooks up Neapolitan-style pizza. If it sounds cool and delicious, it is.
After tracking Casey down on Twitter (@caseyspizza), I found out that he was going to be cooking in front of a studio space on Folsom for Open Studios weekend. And there he was, around 9 o'clock, on a dark street corner cooking. His pizzas were slightly different this time from the last time, and hence my desire to re-review.
First of all, the crust. I normally don't like most pizza crust because it tastes too doughy and flavorless. When given to a bad pizza maker, this kind of dough tastes like pure carbohydrates and very little else. Casey's dough, however, tastes like what good pizza should. It was rich and complex, but not heavy. It elaborated upon the sauce and cheese, rather than serving purely as a bready vessel. My one complaint, however, was that the crust occasionally tasted very salty.
On top, Casey put a really good tomato sauce and mozzarella. If memory serves, the first time I tried his stuff, he wasn't using mozarella di buffalo, just cubes of mozarella. But this time, I saw lots of stringy, cheesy goodness all over the place. And lots of basil.
Casey also does a funghi that I have yet to try. I asked how many dough balls he makes for an evening, and he replied that he does about twenty. This means that if he ever gets more popular, he'll run out pretty quickly. For us customers, however, it also means that the dough is fresh every time.
San Francisco, San Francisco, CA
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