We handcraft our dough through a slow-rising process using imported flour from Naples, Italy, which ensures the highest-quality base for your pie. The dough is the star of the show, and a high-quality dough is fermented slowly with a lot of care, like a fine wine, and because this is so important to us, we will never use pizza dough the same day it’s made.

Our pies cook in 90 seconds in a blistering 800° Italian-designed stone oven. The slow levitation and blast-cooking process locks in natural aroma and flavors, giving the pizza a soft and digestible result. You may notice a bit of char around the edge (cornicione) of our pizza—we promise it’s not burnt! This bit is delicious with its delicate, caramel flavor, and shouldn’t be discarded.

This system of creating the world’s favorite food was originally developed by the Greek settlers who founded Neapolis (“new town”) in the 5th century B.C. They developed this new technique of baking which, through experimentation, became pizza. Italians know the simplest things taste the best and have thus mastered the art of “less is more.”

We look forward to sharing this craft with you, and we hope you enjoy our pies as much as we do!