My first thought when the Presidio Pizza Company sign was put up on the corner of Pine and Divisadero streets was, “Oh, no. Not another below average pizza-by-the-slice place that’ll overcharge students.” After a sampling of pizza, I am happy to say I was too quick to judge.
The Bianca is a simple, yet delicious slice of summer. The combination of ricotta, grana padano and calabro mozzarella blend seamlessly together as the base of the pizza welcomes the drizzle of pesto. Pesto can sometimes seem dry and boring, but the sharp, cheese flavors made this slice moist and rather exciting.
The slice of the Frankie’s was my personal favorite. The unique use of rapini, better know as broccoli raab, added a chewy crunch to the moderately doughy crust and soft toppings of sausage, garlic, onions, cherry peppers and grande Mozzarella.
The Widow Maker is a meat lover’s dream pizza. Moist chunks of homemade meatballs mingle amongst sliced salami, Italian sausage, pepperoni and creamy Grande Mozzarella. Every bite of the slice is a perfect one because each ingredient seems strategically placed so you get a taste of everything all at once.
The Divis & Pie pizza, a play on the shop’s cross streets, is perfect for people who can’t choose between pesto and tomato sauce. Topped with grilled chicken, cherry tomatoes, artichoke and creamy Fiore de Latte Mozzarella, the Divis & Pie is like nothing I’ve ever had before — in a good way.
Norty’s pizza has a strong smoking flavor from the smoked pancetta, thinly-sliced potato, crunchy asparagus, rosemary, black pepper, chilli flakes and parmesan. This slice is heavy with a unique combination of toppings creating a one-of-a-kind slice.
The Morgan pizza is cooked flawlessly. Each piece of mushroom, onion, bell pepper, eggplant and cherry tomato is cut to the optimal size to be cooked thoroughly and perfectly. This slices is piled high with toppings with exceptional flavor to boot.
The best way to end your meal is ordering the Nutella pizza. Yes, it’s real! Drizzled with raspberry sauce and flaked with a few smashed walnuts, the dough transitions wonderfully from savory to sweet toppings, making a completely rare delicacy that must be tried.
Presidio Pizza Company also offers a rare, gluten-free pizza that was pretty impressive. The crust was much thinner than the other regular slices, but it gave more of a focus to the perfect cheese to sauce ratio.
Presidio Pizza Company is open Sunday to Wednesday 11 a.m. to 11 p.m., Thursday 11 a.m. to 12 a.m., and Friday and Saturday 11 a.m. to 2:30 a.m.AlA
Alice Jones Food Columnist
My first thought when the Presidio Pizza Company sign was put up on the corner of Pine and Divisadero streets was, “Oh, no. Not another below average pizza-by-the-slice place that’ll overcharge students.” After a sampling of pizza, I am happy to say I was too quick to judge.
The Bianca is a simple, yet delicious slice of summer. The combination of ricotta, grana padano and calabro mozzarella blend seamlessly together as the base of the pizza welcomes the drizzle of pesto. Pesto can sometimes seem dry and boring, but the sharp, cheese flavors made this slice moist and rather exciting.
The slice of the Frankie’s was my personal favorite. The unique use of rapini, better know as broccoli rabe, added a chewy crunch to the moderately doughy crust and soft toppings of sausage, garlic, onions, cherry peppers and grande Mozzarella.
The Widow Maker is a meat lover’s dream pizza. Moist chunks of homemade meatballs mingle amongst sliced salami, Italian sausage, pepperoni and creamy Grande Mozzarella. Every bite of the slice is a perfect one because each ingredient seems strategically placed so you get a taste of everything all at once.
The Divis & Pie pizza, a play on the shop’s cross streets, is perfect for people who can’t choose between pesto and tomato sauce. Topped with grilled chicken, cherry tomatoes, artichoke and creamy Fiore de Latte Mozzarella, the Divis & Pie is like nothing I’ve ever had before — in a good way.
Presidio Pizza Company’s crusts are fluffy, yet still sturdy enough to hold the heavy helping of toppings. Flavor combinations are original without being too wacky, staying true to the Brooklyn and Sicilian fusion of influence.
Norty’s pizza has a strong smoking flavor from the smoked pancetta, thinly-sliced potato, crunchy asparagus, rosemary, black pepper, chilli flakes and parmesan. This slice is heavy with a unique combination of toppings creating a one-of-a-kind slice.
The Morgan pizza is cooked flawlessly. Each piece of mushroom, onion, bell pepper, eggplant and cherry tomato is cut to the optimal size to be cooked thoroughly and perfectly. This slices is piled high with toppings with exceptional flavor to boot.
The best way to end your meal is ordering the Nutella pizza. Yes, it’s real! Drizzled with raspberry sauce and flaked with a few smashed walnuts, the dough transitions wonderfully from savory to sweet toppings, making a completely rare delicacy that must be tried.
Presidio Pizza Company also offers a rare, gluten-free pizza that was pretty impressive. The crust was much thinner than the other regular slices, but it gave more of a focus to the perfect cheese to sauce ratio.
Presidio Pizza Company is open Sunday to Wednesday 11 a.m. to 11 p.m., Thursday 11 a.m. to 12 a.m., and Friday and Saturday 11 a.m. to 2:30 a.m.
