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|PurpleCarrotKC.com : A-16|
A little over 6,000 miles later, we’re back in Kansas City! We were welcomed home to 106 degree weather outside, a dead battery in our thermostat, and a 98 degree house inside. Oh, how fun, ha.
I have a lot of catching up to do on posts, and now that we’re home I’ll be able to knock them out better than on the road. So without further ado … the pizza journey continues at A-16 in San Francisco.
After a morning full of whale watching in Monterey Bay, we pulled in the San Francisco tired and hungry! (I seem to say this in every post? I guess that’s what driving every day will do to a person!)
Once we settled into our hotel, we started planning out our San Francisco pizza itinerary, and were so happy to discover A-16 was just a block away from where we were staying.Yes, please!
So we took a leisurely (and quick!) walk to dinner. They were pretty busy when we arrived, and we happily sat at the available bar seats right in front of the pizza oven. It’s always our favorite seat!
Our pizza cooked in a little over two minutes, and as at all of our pizza stops, we got the margherita and marinara pies. The only difference is A-16 does not have a bufala mozzarella option, so we had to stick with regular Fior di Latte.
Margherita: tomato, mozzarella, grana padano, basil, olive oil
Marinara: tomato, oregano, garlic, olive oil
The Quick Stats(erik’s notes)
Cook time: 2 minutes, 13 seconds.
Dough: The dough is mixed in a 80 quart Hobart mixer. The dough is then cold proofed 48 hours. After that, the dough is taken out and proofed another 24 hours at ambient temperatures. Word on the street is that A-16 also uses oil in their dough recipe. They use exclusively Caputo blue flour.
Taste: The crust was somewhat more dense and under risen than others, most likely due to the oil, cold rise or possibly the mixer. We also really missed the bufala mozzarella, but the end result was very Neapolitan and certainly on par with many other delicious pizzas we’ve had on our trip!