We cultivated our Pizza style by mirroring our favorite pizza places in Brooklyn, Manhattan and Long Island. Our ingredients are sourced from the same producers that the most lauded pizza shops in New York have used for decades. We only use the gold standard for our pizzas, including King Arthur (unbleached & unbrominated) flour, Stanislaus tomatoes from California and Grande Wisconsin cheese. Our pizzas are handmade, fermented for 24 hours and baked in our very own Blodgett deck oven.

What is New York Pizza?

Typically, a New York Pizza is quite a bit larger than other styles, measuring 18+ inches in diameter. This large pie style was created so it could be served by the slice. New York Pizza has a thinner crust with a balanced ratio of tomato sauce and mozzarella cheese. It is baked in a large deck oven, distributing radiant heat from the stone into the oven, cooking in about 10 minutes. This longer cook creates a crispy brown bottom, with a thin chewy top, making it fold able and ready to take on the go. So grab a slice (or two) and if you want a cheese slice, just ask for a “regular slice” like the New Yorkers do! See you soon!

-Christine and John