Many celebrities, including Gwyneth Paltrow, have been singing the praises of Che Fico’s sourdough pizza. According to the San Francisco Chronicle, this restaurant, which has created a bit of a stir over one of its dishes, is set to open its doors on October 9th at Thrive City, located at San Francisco’s Chase Center.
However, online reviews have had mixed reactions, with some diners calling the restaurant’s charred pizzas “inedible” and “burnt to a crisp.” In response, the staff insists that this unique cooking style is all part of their charm. Regardless of the divided opinions, Che Fico has earned national recognition, with Bon Appetit naming it one of the best new restaurants in the country just months after its debut. High-profile patrons, including Gwyneth Paltrow and Anderson Cooper, have praised the sourdough pizza.
Located on the second floor of the Chase Center, Che Fico boasts stunning views of the waterfront and the iconic Golden Gate Bridge. The expansive outdoor terrace, which features its own bar and TV, can accommodate 146 guests, while the indoor dining area holds 44. Additionally, there’s a takeout window offering pizza slices and ice cream. Beyond their renowned pizzas, Che Fico Pizzeria will also serve dishes like sausage-stuffed olives, chopped salads, and chicken cutlet sandwiches.
The team at Che Fico approaches pizza-making almost like a scientific endeavor, carefully tweaking every variable, including the dough’s acidity. At the core of their pizzas is a seven-year-old sourdough starter—an active mixture that requires daily feeding and care. This living starter is kept in a plastic container, and its pH levels are monitored daily using a handheld meter. Che Fico stands out among the many Bay Area establishments celebrated for their exceptional sourdough pizzas.
The kitchen is equipped with a temperature-controlled dough room featuring cutting-edge technology. A digital clock tracks humidity levels, while a specialized $9,000 instrument precisely manages water temperature. The chefs rigorously record the acidity of the starter along with the temperature of both dry and wet ingredients at various fermentation stages, as well as the ambient and dough temperatures.
Dough preparation includes mixing for up to 31 minutes, careful folding, and resting. It is shaped at specific intervals and stored in containers until ready to be made into pizzas.
The new pizzeria has also upped the ante with larger pizza sizes, ranging from 14 to an impressive 20 inches. Their most popular offering is the Ananas pizza, which features pineapple, alongside options like Italian sausage and mushroom, as well as a pie topped with vodka sauce. Their classic cheese pizza is modeled after New York style.
Chef and co-owner David Nayfeld shares, “We no longer intentionally char the pizzas, but they are always well-cooked.”
