The Bold Italic tasted eight of San Francisco’s most popular Neapolitan-style Margherita pizzas and found that the best pizzas stick to the tried and true.  Some things not to be messed with: a thin crust placed ever so briefly in a very hot oven, topped with a simple tomato sauce, a generous amount of olive oil, mozzarella, and a sprig or two of fresh basil.

The Bold Italic’s Top 8:

SMZT = Cooked, canned San Marzano tomatoes, imported from the Naples area. They are generally milled and seasoned straight from the can to make pizza sauce, unless otherwise noted. True San Marzano tomatoes must be grown in Italy’s SarnoValley, and are designated D.O.P. (meaning protected designation of origin).

Source:  The Bold Italic

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