Light doughs,
high digestibility
WOOD-FIRED OVEN
Pizza is a serious thing, some would say.
We have a secret.
We're in no rush. We let our dough rest and rise for 48 hours. We use select, stone-ground flours (including 5-grain flours for those seeking a more rustic flavor) and very little yeast.
The result is an incredibly fragrant pizza, with a pronounced Neapolitan-style crust, but so light and digestible that, once you finish it, you almost want to order another.
Don't you believe it?
Pizza Menu
PIZZA MAKER'S ADVICE
Some people leave the crust of their pizza on their plate. In our country, that's a mortal sin! It's so light and fragrant, it's perfect for mopping up the crust or savoring every last bite. Try it and believe it.
