SF Eater: The Bay Area Is Basically Drenched in Ranch Dressing

AnyoneAnyone who’s dined at Flour + Water or its pizza-centric sister spot Flour + Water Pizzeria knows the chefs behind the restaurant, Thomas McNaughton and Ryan Pollnow, take their dough incredibly seriously. The pizzeria is all about naturally leavened dough made from organic wheat that’s left to ferment for a full three days before being hand-stretched to order and baked in a hulking 600-degree deck oven. When your pizza arrives at your table, still expelling steam, obsidian air bubbles dot the crust, each one puffed up almost to the point of bursting.