Im sure there are others that will disagree, but I really think UPN is going to blow everybody's mind on that coast. I spent a lot of time going from supposed neapolitan pizzeria to pizzeria in both LA and San Fran, and i never found anything that even came close to approaching the level of pizza that is served at UPN. Im sure lightning is going to strike me for this one, but toward the end....after anthony got that spiral mixer and the acunto oven in NYC I actually think the pizza was better than anything I had in Napels Italy. Perfect flavor of sourdough, combined with the best olive oil, basil, and tomatoes that money can buy all on a totally tender but liftable slice containing just the right amount of char. I know the prices are crazy, but dont forget that every ingredient he was using back in NYC were flown in from italy. Add that up, the price of all that wood (I have timed 1 minute upn pizzas), RENT, which we all know is crazy in both of those cities, neapolitan oven, buffala only on the pizza, plus all the extra time and hassle of dealing with a wild yeast culture, and the price doesn't look that crazy to me. I think people underestimate the fuel cost differences between a pizzeria making 1 minute pizzas vs. 3 minute pizzas (which seem to be all the rage in california). All I can say is get ready San Fran. UPN is going to make a lot of people really happy even after they look at their wallet.