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Things to know about our dough...

The dough is naturally fermented for 48 hours giving us that sourdough ‘tangy-ness.” We then introduce fresh, commercial yeast for the second fermentation, which gives us consistency. The pizzas ares stretched out to 14 inches diameter and cooked for approximately 5 minutes. All the pizza crusts will be brushed with garlic infused olive oil,

after coming out of the oven. We describe the pizza as a cross between NY style thin crust and the Roman “tonda” pizza.

We craft each pie from scratch, utilizing only the highest quality ingredients and a hearty sprinkle of love!