OLD SCHOOL PIES

The dough we’ve crafted is made over at least three days using a fermented yeast starter. Allowing the dough to rest for this time, develops lots of flavor that can’t be achieved otherwise. We crank the oven way up to cook these pizzas, and the result is a crust that’s crispy and charred while still light and airy. They have the flavor and feel of good Italian bread.

We’re doing it the old school way. You’ll taste, smell, feel, and hear the difference. We hope you enjoy them as much as we do!

DUE TO THE HIGH HEAT OF THE OVEN, WE ARE UNABLE TO MAKE OUR REGULAR MENU OF PIZZAS, SICILIANS, STROMBOLI, AND CALZONE ON WEDNESDAYS. WITH MORE TESTING, WE HOPE TO ADAPT SOME OF THOSE ITEMS TO THE INCREASED OVEN HEAT. BUT FOR NOW, WE’VE GOT A GREAT SELECTION OF 16” & 12” PIZZAS

THE FOLLOWING PIZZAS ARE AVAILABLE IN 16” AND 12”. THEY ARE COOKED WELL DONE

THEY ARE CURRENTLY OFFERED ON WEDNESDAY’S ONLY

TOPPINGS $2

PEPPERONI, BURT’S FARM SWEET ITALIAN SAUSAGE, BACON, HOMEMADE MEATBALL EXTRA SHREDDED MOZZ, EXTRA FRESH MOZZ, CRIMINI MUSHROOM, RED ONION, CARAMELIZED ONION, KALAMATA OLIVE, FRESH BASIL, HOUSE ROASTED RED PEPPERS, ROASTED LONG HOTS, PESTO

CHEESE

TOMATO SAUCE, FRESH, MOZZ, SHREDDED MOZZ, EXTRA VIRGIN OLIVE OIL, OREGANO, PECORINO

$17 / 12

UPSIDE DOWN

CHEESE PIZZA, BUT WITH THE SAUCE ON TOP, AND FRESH BASIL ADDED

$17 / 12

QUEEN MARGHERITA

TOMATO SAUCE, FRESH MOZZ, FRESH BASIL, EXTRA VIRGIN OLIVE OIL

$17 /12

WHITE

ROASTED GARLIC CREAM, FRESH MOZZ, SHREDDED MOZZ, RICOTTA, EXTRA VIRGIN OLIVE OIL, OREGANO, PECORINO

$17 / 12

*PLEASE NO MODIFICATIONS TO THE FOLLOWING PIES*

HOT JAWN

CHEESE PIZZA, TOPPED WITH PEPPERONI, ROASTED LONG HOTS, MIKE’S HOT HONEY

$21 / 15