"Because this massive, warehouse-like Mission spot is run by the legendary bread wizards behind Tartine, it should come as no surprise that the sourdough crust on these pies is operating on a different level than other tangy crusts around town. Puffs of hot air escape the charred bubbles when you take a bite, and the crust is thin yet sturdy enough to avoid sogginess. And toppings like prosciutto with a runny egg or curled-up pepperoni are simple but flawlessly balanced. House ranch (extra dill-y) is on hand for dipping, as are cocktails, wine, and salads made up of 50% parmesan." - julia chen 1, lani conway