About
Our Oven
An open-hearth, stone-domed masterpiece which combines the oldest of designs, a Pompeii oven, with the latest efficient gas and wood-fired features.
Our Dough
Starting with the finest King Arthur un-bleached flour, milled from hard red winter wheat, we hand-mix, hand-knead and gently fold our dough four times. The dough structure is encouraged with a kind hand before forming and proofing overnight, giving the yeasts time to create flavorful, tender dough. The well-hydrated dough springs into finished breads and crusts with that indefinable extra flavor that comes from the burning logs and special radiant heat emanating from the stone hearth and dome.
Our Sauce
Crafted from San Marzano tomatoes, a light blend of seasoning, and a dash of imported balsamic. Simple. Fresh. Delicious.