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Restaurant Details

Casey Crynes started out making pizzas -- fantastic pizzas -- on a couple of hacked Weber grills, but in the fall of 2011 he graduated up to a food truck with a proper gas-fired oven. He sells four types of pies per outing, either whole or by the slice, and from the margherita to the , they're as good as most of SF's best artisan pizzerias. Not only is the crust puffy and black-spotted in just the right proportion, the balance of crust, sauce, and toppings, crowned with fluttering curls of Parmesan, is impeccable.

Features: ,

Price: $

Parking: Street

Reservations: Not Accepted

Attire: Casual


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