Unless you're a mobile food connoisseur like just about everybody in SF, the term “street pizza” might sound like a reference to something someone accidentally dropped. But here in our fair little city, it means unique toppings and innovative ways of cooking. Eva Frye of A Side of Frye met up with one chef whose pizza will soon be making a jump from the street to the road:

The smell of blistered pizza crust wafted through Vinyl wine bar on a warm Thursday night. I sat staring at a turquoise wall with a twisted, disconnected driftwood installation and bare light bulbs hanging naked around the dining room. The constant buzz of chatter was only interrupted by the clink of wine glasses or the occasional laughter of a boisterous woman a few tables down. I mentally noted that whoever’s iPod was playing the obscure remixes that I had just found that morning was on top of it. “Hmm,” I judged. “So far I like this place.”

OK, now back to the kitchen for a quick hello. The first time Casey Crynes and I spoke was for an Eater interview. His personality poured through the phone and he struck me as a funny, opinionated guy who just loves pizza. Since Casey’s Pizza is launching San Francisco’s first pizza truck in August, I wanted to try his pies while he was still considered “street,” selling pizzas fresh off his jerry-rigged Weber grill at various corners around the city. To be fair, Vinyl is a pop-up restaurant at Cafe Divis. So that night, coming out of electric ovens indoors, the food wasn’t exactly “street” but let’s just ignore that part.

First to come out of the oven was the Margherita, in all its bubbly, blistery glory. It had gorgeous char going on the crust, and plenty of cheese and basil to go around.

Find out what else Casey pulls out of the oven and what he thinks about some of the other pizza joints in the city over at A Side of Frye.

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