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Culinary collaboration between Chef Bobby Hellen & Black Seed Bagels. Our dough is fermented for 36 hours and made from certified organic, stone ground flour from Wild Hive Farm in the Hudson Valley, non-GMO all-purpose flour from King Arthur Flour in Vermont & a 100-year old sourdough starter. Our sauce is made with certified organic Bianco DiNapoli San Marzano-style tomatoes from California. All pies are baked in Sicilian-style pans.