"Chef Eric Ehler and his business partner, Peter Dorrance, met while working at the contemporary Chinese restaurant Mister Jiu’s, before switching gears to pizza. Their brick-and-mortar slice shop opened last September, sandwiched between San Francisco’s Tenderloin and Civic Center neighborhoods. The shop is on the way to and from work for construction workers, government employees, port laborers, bartenders, and line cooks, who often stop in for a cheesy slice with a flavorful golden brown crust. Outta Sight’s signature slice is the Madonna, a cross between a Margherita and a plain cheese pie, finished with grated dry Jack cheese and torn basil. The pizzeria itself is relatively bare-bones with white walls, grayish wood floors, and scattered artwork, allowing the pies to take the spotlight. 'I don’t want to call [the pizza] New York–style because I don’t want to offend anybody, but I want the pizza to be thin and crispy. We like a little flop over here,' says Ehler. He uses a poolish (a pre-ferment made with yeast) instead of sourdough but still treats his dough like an artisanal bread product. 'We fold it, rest it, and shape it exactly how you would go about making a baguette,' he says. The end result is a crust that has similar characteristics to a rustic loaf: spongy and fluffy in the middle, with eggshell-crisp outsides. Ehler and his team also make their own mozzarella in-house. All of Outta Sight’s slices are excellent, but the mushroom slice—a white pie featuring crimini, oyster, shiitake, and king trumpet mushrooms—is not to be missed." - ByEmily Wilson
