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Let’s Talk Pizza

Bill is a two time Scuola Italiana Pizzaioli certified pizza maker. This is one of the oldest and most prestigious pizza schools in Italy, where he learned the history of Classic Italian Pizza, chemistry of Italian doughs, Preparation of Traditional ingredients for toppings, focused on training on traditional Italian and American pizza equipment and proper dough stretching, topping and baking techniques.

As most of you know Bill has been doing several different pizzas. During the shut down over COVID we offered a pan style pizza. On Saturday’s we offer a wood fire Neapolitan pizza and there has been a cast iron pizza added to our regular menu.  Each dough being different in their own way.  We use imported flour from Italy and the freshest ingredients possible.  So what’s the difference between these pizza’s? Let me explain……

Our wood fire pizza dough is left to rest for 24 hours to ferment to build amazing flavor and a light and airy texture that you want with a Neapolitan style pizza.  It is then hand stretched to order and finished with topping before going into our 700 degree wood fire pizza oven where it gets that authentic bake and char.

Our cast iron pizza uses different doughs but also left to ferment for 24 hours. Cast iron pizza is like a cross between a Chicago deep dish and a Sicilian with a touch of Detroit; It’s like Chicago because we use a deep dish dough. Sicilian because you push the dough out in the pan. (Rather than rolling it or stretching it thin)  Let to rise in the pan then baked part way before adding any cheese or toppings. It’s a completely different texture and much lighter than a deep dish.  Lastly Detroit because there is a rim of crispy cheese around the edge. then topped with our house made sauce.

Stop in grab a pizza, check out our six pack shack. with  plus beers from all over. Some very hard to get. Ranging from Stouts, IPA’s, Pale Ales, Ciders (Gluten Free) to the newest seasonal ones in the area.  We also have our  drafts. Found something you liked? Take home a growler. We have 32oz and 64oz available.

If dining in is not a option for you during these troubling times,  we do offer carry out. Curb side is always a option, but trust me grab a pizza you wont be disappointed.

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