Olive Oil&
Dough made here daily.
Puttin' In Work Puttin' In Work

There's the easy way, and then there's the right way. That's why we make our dough in restaurant every day. Following a recipe by Chef Bradford Kent, our dough is made with just a few simple ingredients and a mixer. It's then fermented for 24 hours to produce our signature light-as-air, crisp crust before being cooked to fast-fire'd perfection.

No factories. No freezers. No shortcuts.

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