Angie's Pizza: Pizzetta 211 and Pizza Hacker Alum will open a new wood-fired pizzeria in the Mission district

Angie’s Pizza: Pizzetta 211 and Pizza Hacker Alum will open a new wood-fired pizzeria in the Mission district

The Mission will get a brand new pizzeria from a Pizza Hacker and a former Pizzetta 211. Angie’s pizza opens Dec. 2 at sixteenth and Guerrero streets; the subsequent restaurant is known as after proprietor John McCloskey’s mom. McCloskey hopes to supply six pies with rotating sides like roasted greens, seasonal salads and meatballs. He’ll do riffs on the classics — suppose pepperoni however with a garlicky chili honey — and extra eclectic pizzas together with one with bacon, goat cheese and radicchio and one other with kale, mushrooms. maitake and blended herbs. McCloskey pies will use Mills of Capay‘ Northern California flour and for dessert, it should serve do-it-yourself ice cream. Bringing prime quality meals to this considerably sleepy block of the Mission District is thrilling for the brand new enterprise proprietor. “In New York, there’s pizza on each nook,” McCloskey says. “However you stroll into the pizza and see there’s an entire different world.”

In terms of the crust, McCloskey did not skimp; at Pizza Hacker, he dabbled in sourdough and sourdough crusts, and all through the pandemic he purchased wheat berries and floor his personal flour at residence. That is why he makes use of Capay Mills of Esparto, California, which grows, harvests and mills his wheat. “I believe it is tremendous essential,” McCloskey says. “However grinding flour within the retailer can be a complete ache within the ass.” If that wasn’t sufficient, McCloskey additionally makes ice cream. He labored at Pizzetta 211 with pop-up house owners good kids, who assist her put collectively her ice cream program at Angie’s. Thus far, he is been engaged on desserts like poached apple sundaes with pecan streusel; he was at all times romantic about desserts, he says, as a result of his grandfather in Eire ran an ice cream store. For drinks, McCloskey says he’ll serve funky pure wines, but in addition traditional Italian alternatives for traditionalists. Craft beer may also be on the menu.

McCloskey moved to San Francisco in 2002, when he barbacked (his brother and cousin personal the Artful Fox) by means of the Mission District, then moved to the East Coast in 2008. In 2017, he says that he missed the west coast, nonetheless, and returned however didn’t need to return to that nightlife. He thought pizza can be fairly easy, however after making pies at residence, he took a job at Pizza Hacker and began taking California’s seasonal method to pizza making. McCloskey labored within the tiny boutique within the Richmond District Pizzatta 211 earlier than the pandemic and, remarkably, was capable of keep it up all through the pandemic.

Now that issues are getting a bit again to regular, he is discovered Mozzeria’s previous location. This enterprise, which had been open for about 10 years, closed across the begin of the pandemic earlier than the Firepie truck took over for just below a yr. McCloskey says his pizzas will probably be thin-crust, wood-fired, and never Neapolitan. These are pizzas “you could crush with out fainting afterwards”. It will likely be a sit-down restaurant, with an old-school vibe due to wooden paneling that reminds it of New York pizzerias within the Nineteen Seventies (“Mod vibes, perhaps,” says McCloskey). He is nonetheless recruiting in the mean time, however he is trying ahead to opening the doorways. “Pizza is democratic, one of many causes I find it irresistible,” McCloskey says.

The ice cream will probably be impressed by the Good Kids pop-up.
John McCloskey

Meatballs in a dish.

Wooden-roasted meatballs are one of many many accompaniments out there.
John McCloskey


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