Our Pizza

We consider our pizza a unique blend of Neapolitan and New York styles. Our dual fuel gas / wood oven can operate at over 1,000 degrees fahrenheit, though we typically run it at around 850 degrees. Our sauce is light, made from crushed San Marzano style tomatoes. Our dough is shaped by hand, leaving a ring around the edges, creating a airy crust. Though we do make a traditional Neapolitan style Margherita pizza, our typical pizzas are topped more like a New York style. Our crust should be on the crispy side and should avoid “flopping over” depending on how heavy the toppings are.