Our dough is handcrafted, through a slow rise, 72-hour cold fermentation process allowing it to achieve optimum maturation. This process results in a pizza that is light and airy, crispy and easy to digest.
Napoli meets New York
Round shaped dough that utilizes the basic principals of pizza Napolitana, while combining the style of New York thin crust pizza.
Square shaped dough that is over an inch thick, with a crunchy base, along with a light and airy center, baked in a pan.