Our New York style dough is prepared with processes not often seen in your typical slice shop. We utilize techniques such as a poolish preferment, an autolyze rest period, stretch and folds, and bulk fermentation periods. The hydration of the dough is higher than typical NY pizza, and we bake at a higher temperature. The result is a crisp slice that's not too dry, less "chewy", easy to digest, and a French baguette - like aroma.

Foccacia/Sicilian-like dough, made with a low protein bread flour and high hydration. Leavened completely with sourdough starter (no commercial yeast). The result is light and fluffy, not dense, and easy to digest with mild-moderate sourdough flavor. Cheese bakes against the steal pan making a crispy "frico" treat.