Our dough is slow fermented for a minimum of 48 hours, giving it a complex flavor profile and better digestibility. Our recipe is high in hydration levels and uses a pre-ferment, resulting in a lighter, airier, and crispier pizza.

At our pizzerias, we use Stanislaus California plum tomatoes, Grande whole milk mozzarella, premium high gluten flour made from hard red spring wheat, imported Sicilian olive oil, and each pie gets finished with our signature infused garlic rosemary olive oil and Maldon flakey salt. Our pies are fired in a 575 degree electric deck oven.

No shortcuts and no excuses. Our pizzas are available in one size with premium toppings. Each pizza is hand tossed to order.

We work with the best local suppliers to ensure that our guests get a high quality product that is noticeably superior in appearance and taste.

Our recipe was developed over several years of experimenting with a ton of trial and error. The product that we’re offering is a result of that hard work and well.. you deserve it. We know you’ll enjoy it.