28-years-old!" he told SFoodie, his miner's light glowing in the
Pizzahacker's home-built "Franken-Weber" -- a part Weber BBQ grill, part clay and wood oven invention that he'll build for interested parties for the right price -- reaches 1000 degrees and cooks a pizza in about four minutes. We devoured the pie in about half that time, and still crave more. The tomatoes, as he'd warned, needed no additives to be sweet and lovely. The blisters, the charring, the slight sticking to the teeth -- we have to be honest: The last time we enjoyed crust this much, we were gobbling it up at Flour + Water, the current "it-pizza joint" in town.