A conversation with the owner of an East Bay pizza shop and his design artist about the dangers of mediocre pizza, the group ethics of sharing, and why corn pizza is the restaurant’s sleeper hit.
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Known for decades of shows at Madrone and the Boom Boom Room, the musician and mentor suffered a stroke last week, just before his 81st birthday. A fundraiser aims to get him back on his feet.
A conversation with the owner of an East Bay pizza shop and his design artist about the dangers of mediocre pizza, the group ethics of sharing, and why corn pizza is the restaurant’s sleeper hit.
Forget North Beach (sorry, Frisco). For me, the Bay Area’s pizza capital — pie for pie, slice for slice — is Berkeley. It makes perfect sense for this city to excel in a dish that has long appealed to punk rockers, graffiti artists, skaters, and college students living on a shoestring budget and looking to fuel up on-the-go.
Berkeley has produced cult-favorite pizzerias that have, in turn, influenced pizza trends far beyond the Bay, including spots like the locally-sourced, worker-owned Cheeseboard Collective, as well as by-the-slice emporiums like Blondie’s, which opened near campus in 1980. As both a former UC Berkeley transfer student and Teenage Mutant Ninja Turtles-raised millennial who has survived on a lifetime diet of pizzas, I’ve frequented Berkeley’s pizzerias aplenty. And I’m here to tell you that you shouldn’t skip State Flour Pizza on College Avenue.