Wednesday - Sunday: 4pm-8pm
Long before Covid kicked everyone’s life into a different gear, Jeff Fox was noodling with sourdough. “It wasn’t long before he got into pizza-making and we got an Ooni pizza oven in the backyard,” jokes wife and co-owner Anna. Yes, they were the couple always hosting pizza night. That idea expanded first to pizza pop-ups all over the Bay Area and recently landed the couple a corner restaurant space in the Del Prado Center.
Jeff describes the pizza as “in-between New York and Neapolitan.” He works with American-sourced “00” flour from Central Milling, his seven-year-old starter, and an ambient ferment of 28 to 30 hours. He adds a mix of low- and high-moisture mozzarella for spreadability and flavor, then cranks the Italian Polin oven to 820F in search of “an eggshell texture with a bit of fluff and some caramelization on the bottom.”
To best experience the thoughtful flavors of the crust, we suggest starting with the Classic Cheese or Classic Pepperoni. Expert pizza eaters may want to try a Tie-Dye with a swirl of pistachio pesto or a seasonal Elote-ish with roasted corn and pickled jalapeños. “Jeff is always R&D-ing new recipes and flavor combinations,” says Annna, who notes the menu changes with the seasons. There’s fresh focaccia and a house Caesar salad. Desserts, from Novato’s Fire Swamp Provisions, include a gooey Brown Butter Chocolate Chunk Cookie and Olive Oil Cake topped with fruit. Low intervention, local wine, cider, beer and soda list rounds out the offerings. You can enjoy a glass while seated in a robin’s egg blue chair at one of the marbled tables. From there, you can query Jeff about his up-coming collabs.
