No tricks just hard work, old school…

Dough

Great pies start with great dough. You don’t need New York water, Italian four, or starter cultures. We keep it simple, but patience is key. Dough is made every day and left to chill for 2-3 days to do its thing!

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Brick Ovens

Our ovens are completely lined with brick, and we run 'em HOT! No electric motors here, just good ol' gas power that creates a humid baking environment, perfect for pizza. Crispy, chewy with the right amount of char.

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Toppings

If we can, we make it ourselves. If we can’t, we use the best.

  • Red sauce from USA-grown tomatoes. Fresh, light and tangy.

  • House meatballs & buffalo chicken.

  • The highest quality cup ‘n char pepperoni & local-made Italian sausage.

  • 100% all-natural cheese, including NUMU Vegan Mozzarella!

  • Only the freshest produce.

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Bonus

Don’t forget our house sides!

  • Buttermilk Ranch

  • Calabrian Chili Emulsion

  • House cold-pickled Jalapeños

  • House Marinara

  • Mike’s Hot Honey

Also Serving:

  • Slices

  • Salads

  • Garlic Knots

  • Sodas, Beer & Wine!