If the California pizza revolution began at Chez Panisse, then it makes sense that Charlie Hallowell, an eight-year veteran, should stand at the vanguard of a still-advancing movement. His latest pizza-centric parlor ascribes to the less-is-more school of thought for pizza toppings, which come as few as one—marinara sauce—and as many as four (such as anchovy, tomato, capers and Calabrian pepper). The pies generally strike a fine balance of creatively matched flavors, and what’s fresh in the markets influences the daily-changing menu. Housemade sausage, bufala mozzarella, potato and olives show up regularly. The cheeses are generally mild, in keeping with a predisposition toward subtlety. The super-thin crusts occasionally get a bit soggy in the dead center, but the puffy, partially charred outer edges, at once crunchy and chewy, may be one of the great breadstuffs in the Bay Area. Eight nightly antipasti add a slight bit of variety to the pizza offerings, further enhanced by the time-honored accompaniments of beer and wine plus creative cocktails. In a nutshell, Boot and Shoe epitomizes the East Bay trend toward semi-upscale but informal hangouts that serve artisan cocktails and locavore cuisine. Serves dinner Tue.Sun.