The first time I went to Zero Zero a few years ago, I fell in love with it. Unfortunately, because it is so far from where I live, I don’t get there very often. The restaurant itself is quite large and can seat many. As a result, it is much easier to get into than many other pizza places in San Francisco. You can walk in and sit down without much of a wait, and reservations are often available only a few days in advance.
My favorite thing about Zero Zero is the crust of their pizzas. As the name of the restaurant would suggest, the crust is unique in that they use zero zero flour. The crust of the pizza manages to be thin while maintaining its chew.
I most recently went to Zero Zero for a very quick bite before a Giants game. We shared two dishes. Both were delightful and quickly scarfed down (we ate in less than 40 minutes).
The slow-cooked pork belly with roman style dumplings, crispy broccoli, poached egg, and harissa. Although pork belly has now been done a million ways and then some, everything on this plate together created a perfect combination of flavors. If there had been one more item on the plate it would have been too many flavors. One less, and the all the flavors wouldn’t have been complete. Needless to say, it was quite good and the combination of flavors and textures were quite complex.
The special pizza of the day – a white pizza with soppressata, carmelized onions, dried oregano, shishito peppers, mozzarella, and grana padano. The combination of the carmelized onions and shishito peppers gave the pizza a surprisingly sweet taste.
826 Folsom St. San Francisco, CA 94107