I am an amateur home pizza maker living in Seattle, but I visit SF regularly for business.
Last week I visited the Slice House on 2nd St for the first time and had one of the "Slices" of pepperoni for lunch. It was a fantastic slice of pizza.
Two quick questions:
1) I think I have narrowed down the style to either Classic American or New York style. Can anyone confirm the exact dough style it is?
2) I have the Pizza Bible... is the Classic American recipe the same as the one described in the Master Class section?
Thanks for any help!