This is our version of a classic, thin crust round pizza. Our dough is proofed for three days with a high hydration and natural starter, giving it a much lighter, softer consistency than traditional NY slices. The 16” is cut into 6 slices, the 20” into 8 slices.

This is a rectangular pan pizza. Our Sicilian pizzas are stretched in a pan with extra virgin olive oil. It is then proofed for about 3 hours until the dough is fluffy and domed, resulting in a dough that is light, airy and open, similar to a focaccia bread. Each pie is cut into 8 slices.

This is a sesame grandma style pizza, named after my mom who used to make it for us as kids. A grandma style pizza is similar to a Sicilian in the sense that it is stretched in an oiled pan, but the proof time is much shorter. Instead of being back twice, it goes into the oven only once. The crumb is still soft, but slightly more condensed, emphasizing the crunchy sesame seed, olive-oiled bottom. This pizza is cut into 8 slices.