OUR PIZZA

Our pizza dough is more than just ‘artisan.’ It’s art and science, based on a process that started 70 years ago in Rome and has since been refined by people with a true passion for pizza making.

We start with the highest quality imported Italian flour that is non-GMO and additive free, combine it with more water than traditional pizzas, followed by a long-refrigerated period of up to 72 hours, which slows down the yeast while the enzymes break down the gluten, leading to an airier dough. The dough is then baked in highly specialized imported Italian ovens that have uniquely designed cooking chambers, creating a pizza that is crispy on the bottom, yet light and airy on top with a honeycomb texture that is easier to digest than other pizzas. The unique crust holds its texture even upon reheating which makes it the perfect pizza to take home or to the office.