About
About
The Concept
The Concept
We went square for a reason. More crust, more crunch, more corner pieces, and now there are four of them on every pie. Our dough ferments slow for 60 to 72 hours using organic flour from the Finger Lakes, then bakes in a pan that gives you a golden, airy crumb and a crispy edge from corner to corner. Detroit on the outside, Sicilian patience on the inside.
We went square for a reason. More crust, more crunch, more corner pieces, and now there are four of them on every pie. Our dough ferments slow for 60 to 72 hours using organic flour from the Finger Lakes, then bakes in a pan that gives you a golden, airy crumb and a crispy edge from corner to corner. Detroit on the outside, Sicilian patience on the inside.
Crispy edges on all four corners
Crispy edges on all four corners
Slow fermented 60 to 72 hours
Slow fermented 60 to 72 hours
No pork, all beef cured meats
No pork, all beef cured meats
Clean Ingredients
No fillers. No mystery oils. No long list of things you can't read. Just organic Finger Lakes flour fermented for days, real mozzarella, pecorino, basil, and premium all beef toppings like post bake bresaola and beef pepperoni. We skip pork entirely, so the table stays open to everyone. Simple food, made with patience.
No fillers. No mystery oils. No long list of things you can't read. Just organic Finger Lakes flour fermented for days, real mozzarella, pecorino, basil, and premium all beef toppings like post bake bresaola and beef pepperoni. We skip pork entirely, so the table stays open to everyone. Simple food, made with patience.
