Our Story

There’s a saying in the baking profession: there are the pizza folks, and then there are the bread people and the two exist in worlds apart.

But what happens when you have a lockdown brought about by a pandemic, a once lively bagel shop that like so many other eateries around the world is largely emptied of its customers in the early lockdown phases, staff and owners that are always throwing new ideas at each other, and a wood-burning oven that incessantly screams at you, “i can go higher and do more!”

And so came along the idea of Pizza Yard. Except that it wasn’t as straightforward as that. We wanted a pizza that we would thoroughly enjoy, one we’d be happy to offer to our friends and customers alike.

Lightness and ease of digest was a major consideration. As much as we loved the texture and crust of a Neapolitan pizza, we were never so keen on how it tends to flop.

Our goal: a delightfully crisp and chewy, yet tender crust that would deliver so much flavor in every bite. We aspired not for one dough that we would be proud of for our dine-in customers, but for a ‘delivery’ dough as well that would fare much better compared to other artisanal pizzas out there on the market.

It took us countless attempts and trials over many months, testing with different formulations and methodologies. And when everyone involved in the process is detail-oriented and obsessive as we all are as a team, there is a constant process of fine-tuning to ensure consistency and a delicious artisanal pizza that is worthy of its name.