Everything you want to know about our pizza — the styles, the dough, and how to enjoy it at home.
Our three signature styles each have their own character. New York slices are thin, wide and foldable, with a crisp-yet-chewy crust. Grandma pizza is a thin, square pan pizza made with hand-stretched dough, house tomato sauce and fresh mozzarella, known for its crispy edges. Sicilian pizza is thicker and airier, baked in a square pan with a light, focaccia-like crust.
Great pizza starts with great dough. We make ours fresh every day and let it proof slowly so it bakes up light and flavorful. It is the foundation of every pie we serve.
Alongside the classics, we are known for specialty pies like white pizza, margherita and grandma. Ask about the specials board — we are always making something seasonal.
Skip the microwave. To bring leftover slices back to life, warm them in a 375°F oven or a covered skillet over medium heat for a few minutes, until the cheese melts and the crust crisps up again.
As a rule of thumb, plan on about two to three slices per person. Feeding a crowd? Request a catering quote and we will help you get the numbers right.
