My journey making pizza began around the turn of the century (the 21st, I’m not that old), when I became interested in learning about bread-making and pizza making at home. Starting with conventional ovens, then seeking higher temperatures with grills, and finally having an opportunity to have a wood-fired oven, I’ve experimented with many dough recipes and methods, and sought interesting flavor combinations in an attempt to create something for everyone.

Much of the work in creating the perfect pizza involves sourcing – experimenting with flours, types of yeast, cheeses that melt and taste properly, and sourcing toppings that are flavorful and work properly on pizza.

Most of our pizzas are Neapolitan in style, cooked in a wood-fired oven. However, there are some variations, our Roman pizzas feature the thinner crusts found in this style of pizza, and the fritte pizzas are a dough lightly fried first in olive oil then finished in the oven.

Usually we serve in small groups, and ask that some choices be made in advance – so that we can get the proper ingredients ready for your visit. Below is a gallery of some our pizzas.

The Magherita, tomato sauce, fresh mozzarella, basil
Golden Potato, Yukon gold potato slices, taleggio cheese, rosemary, truffle oil
Prosciutto and Arugula, with fresh mozzarella and pepper jack cheese
The Fungi, sottocenere truffle cheese, a mix of mushrooms, tarragon, finished with truffle oil
Quattro formaggi, fresh mozzarella, fontina, parmigiano-reggiano, gorgonzola
Nutella in pizza dough, covered with powdered sugar