Glad you enjoyed the link. A16 is truly and amazing restaurant and, while I was primarily focused on the authentic neapolitan pizza making process, it was abundantly clear that all the food at this restaurant is first rate in every way. In addition to watching certifiec Neapolitan pizzaoli prepare and discuss pizza, I was also watching homemade pasta being made, rolled, and run through a pasta press. The open kitchen is truly an amazing sight. I didn't realize there were recipes on the review section from the restaurant. If you have any other specific links for the recipe you referenced earlier, please share it with us!
This promises to be the funnest and most rewarding re-engineering effort to date. I can't wait to get started. Here's another little write-up on Chef Hille and his expertise as a pizzaolo and the art of Neapolitan pizza:
"At A16, the 31-year-old Hille is off to a very promising start. He's worked at high-end San Francisco restaurants such as Campton Place and Charles Nob Hill, has studied and worked in France, and spent five months in Campania cooking and immersing himself in the cuisine. He was even certified as a pizzaiolo by the Vera Pizza Napoletana Association, where the art of pizza making is detailed in 40-plus-page manual. Only a few establishments in the United States have sent people to complete the training; in the Bay Area, the only one I know of is Cafe Niebaum-Coppola in Palo Alto."