We prefer an old world, authentic pie. This means we’re cooking our pizza in old-school, deck ovens at a minimum at 550 degrees. The dough sits directly on the stone – there are no pizza screens used in our kitchens! The result is a crust with a bread-like, chewy texture. Perfectly puffy. The dough is stretched thin enough to be golden and crispy, but never so thin it turns into a cracker texture. It’s foldable, lightly charred, and a touch salty. Our rotating menu can test the limits of what you might expect on a pizza. We don’t believe in style over substance though. Quality, carefully sourced ingredients are what elevate any good recipe. So, we purchase our staple ingredients from the places that make the best: all-natural cheese from Wisconsin, fresh-packed tomato sauce from California, and extra virgin olive oil and parmigiano-reggiano from Italy. There are no shortcuts around here. This is our art, and we’re damn proud.
