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Try This: Panna Pie
In 2009, Alan Richman of GQ magazine embarked on a mission, a mission to find the best pizza on Earth. The pilgrimage took him more than 20,000 miles across the US, led him in and out of 109 pizzerias, and topped his plate with 386 pies. At the end of it all, he had a list of 25 pizzas that met his criteria for greatness, among them Pizzeria Delfina's Panna pie.
It all begins with the crust, which is “easily the best…in San Francisco, according to Richman.” Before baking it, chefs crimp the dough to introduce air holes that bubble up and form crisp, golden-brown mounds. Then they top this yeasty, slightly sweet foundation with a few simple ingredients: tomato sauce, heavy cream, fresh basil, and shaved parmigiano reggiano. Together, these four toppings create a complex interplay of flavors—sweet, acidic, and salty—and what Richman concludes is “an extraordinarily well-balanced pie.”