The Perfect Pizza from Delfina Pizzaria

Dear Good Lunchers,

What makes a good pizza?  Because pizza is a staple in everyone’s diet – or should be if it isn’t – we all have opinions on what makes a superb pizza.  Is it the crust, sauce, cheese, or toppings?  Or is it blissful harmony between all four features?  Well we could analyze and discuss forever, but in the meantime Pizzeria Delfina has found brilliant cohesiveness in every pizza feature thus making the BEST pizza in San Francisco.  And we, at Good Lunch, just so happen to deliver the excellent, renowned, delectable pizza at Pizzeria Delfina.

Pizzeria Delfina has a PhD in thin-crust pizza that tastes like the mouth-watering pizza in the piazzas of Italy.  It’s heaven in a pie and here is why:

  • The crust is airy, charred and light – the perfect combination of crisp and chewy.
  • The sauce is perfection and has several dimensions of splendor: sweet, tangy and heaven maybe?!
  • The cheeses, oh the cheeses… each pie has a different cheese or a combination of a few to include mozzarella, fontal, provolone, pecorino, caciocavallo (never heard of it, but just go with it), and parmigiano.  The succulent cheeses taste like they have a cow and goat out back and are making the cheese on site (they’re not though).
  • The toppings, let’s just say we think prosciutto and arugula were meant to be paired together, but who knew?!  Well Pizzeria Delfina knew.

Pizzeria Delfina has done it right.  The ratio between crust to sauce to cheese to toppings = exquisite.  Any statistician would be impressed.

So login to Good Lunch and order from Pizzeria Delfina for your next meeting or event.  You’ll be hearing the sounds of the piazza as you dive into this delectable pizza and your taste buds will be singing in Italian.  Yes, it’s THAT good!  Buon appetito!

Ciao, and Happy Lunching!

Good Lunch

415-294-1186

P.S. We work with any budget. Send us your budget and event information and we send you our recommendations.

This entry was posted in Uncategorized. Bookmark the permalink.

Comments are closed.