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Tuesday, October 20, 2009

There's a New Wood-Fired Pizza on the Street

Posted By on Tue, Oct 20, 2009 at 9:16 AM

Wake and bake: The igloo-like oven produces good pizza, especially for breakfast. - LUIS C./YELP
  • Luis C./Yelp
  • Wake and bake: The igloo-like oven produces good pizza, especially for breakfast.
Pizza for breakfast doesn't have to be cold, chewed straight from the fridge-chilled delivery box in which it came. These days, good pizza crisps up at the Alemany Farmers' Market on Saturdays, starting at 8 a.m. Look for the Gourmet Wood Fired Pizza stand somewhere between the squawking, ill-fated chickens and the Malaysian curry. The vendor slides small, skinny $10 rounds (as well as $6 half-moons) into an igloo-like contraption (more substantial than PizzaHacker's FrankenWeber) spewing gusts of wood smoke. You can add a variety of toppings, but logic dictates going with the Market Special option. Last weekend, it was feta, pesto, and heirloom tomatoes. The crust wasn't as rigid and air-pocked as some might prefer, but in general it's wheatier than most, and the whole effect -- a nice balanced fresh pie, at that hour, in that setting, positively Christmas-y in pesto-green, tomato-red, and snowy feta-white -- delivered a pleasantly non-breakfast-y breakfast jolt to the beginning of the day. As welcome as a pupusa, a cold samosa, or bolani samples.

Gourmet Wood Fired Pizza Alemany Farmers' Market, 100 Alemany (at Peralta)

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Andrew Simmons

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