A Dough You Trust!

So what makes our pizza special? We think it’s all about the dough, the wood-fired oven and how we handle both. But to be honest, there’s more. We love tradition and we make it a point to borrow from it where we can, but to also build on it for a better experience. And so yes, while we love a Neapolitan pizza, we prefer a pizza that is not soggy or floppy. And while we love the lightness of dough that has been long fermented, we prefer a pizza that is free of fermentation’s characteristic tangy notes.

We use our own special blend of flours and temperature control methods to ferment our dough over a 48-hour period. This long proving allows us to use minimal quantities of yeast to produce our signature pizza crust and a dough that is easily digestible.

The end result? A hand-stretched classic style crust that is light, bubbly and crispy, with a proud unapologetic hint of char that only adds deliciousness and beauty to your pizza.