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*NEW* MEDIUM THICK, CRISPY CRUST, NEAPOLITAN/NEW YORK - STYLE | large 16 inch - stone oven - 72 hour fermented sourdough
lievito naturale 72 hrs levitazione - forno a legna - 850°f (sourdough with 72 hours of fermentation - baked in wood-burning oven)
Selection of various pizza condiments