Just got back from my trip to SF, more accurately, Castro Valley to try Tony G's winning neapolitan pies...I can honestly say that it was among the best I've ever had. Right up there with Da Michele.
Things were running behind, and I had to wait about an hour and a half for them, but it was well worth it. He uses a very pliable 00 dough. I've never seen anything like this, he was still able to manipulate the dough by spinning and stretching! If I tried that, my fingers would pass right thru it. Amazing...I know what you're thinking, but be assured the texture and flavor of the dough was still there...I just can't figure out how he achieved that! Slight chew, yet light and tasty. Good char.
Sauce was spot on, no seeds, (he did a great job of separating) just enough bite and freshness...he does toss a bit of sea salt on the pies after the sauce, and it does make some bites just a tad salty. The cheese was the only thing that I felt could have been closer to Naples. It's texture was good, but it didn't seem to have the same slight tang as the Mozzarella Di Buffala (just a personal preference I guess)....he does a good drizzle of olive oil before the bake, and also used torn or cut basil leaves, not whole. This allowed for better coverage in nearly every bite of the pie.
I'm really glad I had a chance to try this pizza. I wish he was able to have this oven setup all the time, I'd have a great excuse to return to San Francisco on a regular basis. Thanks Tony. The pies are great, and I now understand why you are at the top of the field. You live and breathe pizza. I have some pics I can post next week.
Dan in LA