This thing was good! I like a topping combination like this and really relieved to see fresh pineapple. The main even on the square side of life was the jalapeño pineapple slice. Moving on to the Sicilian slices, it’s clear that this is a California pizzeria. I saw some of the other pies and it didn’t look like much of an issue. Flavor and texture are great but there was a bit of an issue with the edge of the pie rolling over itself. But they manage to get it here from the tank-built gas-fueled deck ovens. The pies here bake up great, with some nice char that’s usually reserved for fancy brick oven pizzerias. Leaning Tower is using the starter process for a much more mild flavor that allows the cheese and tomato to do their thing.
I’ve seen a few places in the area make a dough with over-ripe starter in an effort to play off the local sourdough culture but the flavor totally takes away from the rest of the Slice.
Leaning Tower employs a starter for their fermentation, but I want to point out that this starter isn’t just a San Francisco sourdough gimmick. That’s all changing thanks to the explosion of Silicon Valley and Leaning Tower of Pizza (its former name, now owner Isaac Lim prefers the simpler Leaning Tower) is a sign of things to come. The place itself has been around since the 1970s and there’s a real charm about it that harkens back to the crossover of New York style pizza and laid back California style. Thanks to a strong recommendation from Slice of SF, I ended up at Leaning Tower, a pizzeria that gives me great confidence in the increasingly evolving pizza community of Oakland, CA.
On a recent trip to the Bay Area, I had time for just one pizzeria in Oakland. Private Pizza Making Classes from NYC Pizza Experts.Private Online Class General Request Form.Private Bring Your Own Vehicle Tour Request Form.Learn to Make Perfect Pizza Dough at Home.Learn Home Pizza Making from NYC Pizza Experts.
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