What to Expect at the Upcoming Casey's Pizza

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Chef-owner Casey Crynes inside his soon-to-be kitchen. Photo: Casey’s Pizza.

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A margherita. Photo: Casey’s Pizza.

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Seasonal “peach pie.” Photo: Casey’s Pizza.

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“Spring sundae” with Straus vanilla, seasonal fruit, hot fudge, almond puffed quinoa crispies, olive oil, sea salt. Photo: Casey’s Pizza.

From slinging pizzas in 2009 at Proxy to launching SF’s first pizza truck in 2012, ~CASEY’S PIZZA~ is now getting close to opening its first brick-and-mortar location in Mission Bay, just two blocks from AT&T Park. It’s going to be a hip pizzeria, with a casual California style. Chef-owner Casey Crynes says, “It has been a long time coming!” Look for a late June or July opening date.

The new space is going to offer table service and 28 seats, with a wraparound bar/eating counter that has room for 10. The space will feature a Douglas fir slab bar and tables (from Oakland craftsman Lucas Ford), classic schoolhouse lights, and a brick-lined, double-deck Marsal & Sons pizza oven in the open kitchen. There’s also going to be a fun hall of fame photo wall—look for pizza places and people who have inspired him along the way.

The menu is going to expand to eight of his East Coast-inspired, thin-crust Neapolitan pies (the truck usually serves three): classic margherita, pepperoni, bacon kale, arugula pie, rapini, funghi, brunch pie (with Zoe’s bacon and egg), and hot bianca, with rotating specials.

Crynes says his dough has evolved of late—he’s using Central Milling flour with a two-day ferment, integrating a technique inspired by Portland’s Brian Spangler of Apizza Scholls. There will also be seasonal salads and housemade desserts, including a classic pizza parlor sundae, a cookie plate, and pot de crème or butterscotch.

Crynes is a big beer lover and will be offering a hop-focused craft beer list, including selections from Fieldwork, Alvarado Street, Cellarmaker, Field Recordings, HenHouse, Altamont, Moonraker, plus some one-off beer collaborations on tap with breweries such as Black Sands and Harmonic thanks to his close relationships. Look for some pizza-friendly and mostly Californian reds by the glass and bottle (Baker Lane, Fiction, Unti, Banshee, Stolpman) and some other value-driven global selections.

To start, it will be open for dinner Tue-Sat 5pm-10pm, and then lunch will start, making hours run from 11:30am-10pm.

A bonus with this new kitchen is Crynes will be able to migrate his truck’s dough production needs from his commissary kitchen to the restaurant. The truck will continue to operate weekday lunches in the Financial District and weekends in Hayes Valley. (And is still available for private events and weddings.) He’s also looking into delivery to the neighborhood, perhaps hiring their own delivery person. I’ll keep you posted on the opening! 1170 4th St. at Channel.