After you try it, I'd like to compare notes on
the dough. It's on Valencia near 14th and it really
is the best I've had outside NYC. It was originally
owned by a fellow named Savario who sold it'
and the recipe to the current owners several
years ago. I'm almost certain he used lard in the
recipe and that the current owners have
substituted something else, probably olive oil.
I also think they use milk in the recipe, tho' in
what form I 've no idea. Let me know what you think
after you've eaten it.