our pizzas


Detroit Style Pizza (DSP)


8"x10" rectangular

  • dough made with a high protein / high gluten bread flour

  • higher hydration / longer fermentation dough

  • crispy undercarriage with pillowy soft interior

  • caramelized cheese 'frico' crown

  • cheese on bottom, sauce on top


Neopolitan

10-12" round

  • dough made with 00 Italian flour

  • baked hot and fast in a 900°F oven.

  • high hydration / longer fermentation dough

  • thin chewy and airy crust






Bar Pie

10" round

  • dough made with blend of high gluten bread flout and 00 Italian flour

  • shorter fermentation

  • thinner crust with a crispy undercarraige

  • caramelized cheese crust

  • sauce and cheese all the way to the edge




Breakfast DSP

8x10" rectangular

  • lox, cream cheese, capers, arugula and dill

  • pork roll, bacon, egg and cheese

  • sausage, egg and cheese





Grandma

12" or 16" Square

  • dough made with high protein / high gluten bread flour

  • higher hydration / long fermentation dough

  • crispy undercarriage with pillowy soft interior

  • cheese on bottom, sauce and toppings on top




tomato pie

16" Square

  • dough made with high gluten bread flour

  • higher hydration / longer fermentation dough

  • high thickness to square inch ratio to create that thick crust

  • crispy undercarriage with soft, pillowy interior

  • cheese on bottom, toppings, then thick layer of zesty sauce on top



NY Style Pizza

16" round pie

  • dough made with a blend of high gluten bread flour and 00 Italian flour

  • lower hydration / long fermentation dough

  • cooked at lower heat for longer duration than Neopolitan Style

  • usually cooked 'well-done' for a crispy undercarriage and a slight char