Im Starving
Our Dough
Every great pizza starts with an incredible foundation — the dough
And honestly, our dough (the crust is 💥💥💥) is something truly special.
It’s a high-hydration 76% dough that rests through a slow, minimum 48-hour cold fermentation. That long chill is where the magic lives: natural yeasts and bacteria take their time, building deep tangy-nutty flavor, an open airy crumb with big irregular holes, and that perfect dance between chewy center and crisp, lightly blistered edges. It’s also easier to digest and just tastes… alive.
I’m 100% self-taught and still tweaking things every week, chasing that next little spark that makes me smile. It might not be “textbook perfect” every single day, but it’s always made with love, obsession, and heart.
I could keep talking about it, but words only go so far.
Come grab a slice (or take home a whole pie) and taste for yourself what makes our crust so special. I’d love to hear what you think.
The Sauce
We take California tomatoes still warm from the sun, crush them just enough to release their bright, liquid soul. A slow ribbon of olive oil catches the light, sea salt falls like the first snow, basil leaves are torn (never cut) so their perfume rises sharp and green. Then garlic, raw and fearless, grated so its quiet fire weaves through every drop.
Nothing else. no long simmer, no dusty family index card.
This recipe was never handed down 35 generations, and it never will be locked in stone. I honor the classics — I’ve studied them inside out — but I’m not afraid to narrow the path, keep the unbreakable foundations, and adapt the rest for modern palates and better tomatoes than existed a hundred years ago.
Because respecting tradition doesn’t mean wearing your great-grandfather’s bell-bottoms to dinner.
One bite and you’ll taste that balance: deep roots, zero nostalgia, all flavor.
This isn’t just sauce.
It’s the memory of a perfect tomato, pressed straight onto you're slice
Then — the moment everything meets.
We crown it all with Bacio — real buffalo-milk mozzarella kissed with that signature creamy tang only water-buffalo milk gives. It melts into slow, milky pools, browns in leopard-spotted blisters, and pulls in long, glossy ribbons. The kiss of buffalo is unmistakable: richer, softer, a little sweeter than regular mozzarella, and it turns every bite into something you feel in your chest.
The high-hydration crust lifts it, the bright red sauce carries it, the cheese seals the deal. Fire hits the pie, 60–90 seconds at 900 °F, and in that flash the flavors marry — tangy, sweet, creamy, smoky, alive.
This isn’t just pizza.
It’s the best of old-world soul dragged into right now, made by someone who lives three miles from the shop, whose kids go to school with yours, who wants to see you smile when you walk in and leave even happier.
We work here. We live here. We’re raising our families on the same streets you are.
That’s why we obsess over every detail, keep the prices fair, and refuse to cut corners — your dinner is our dinner
That’s a promise from your neighbor.
Visit Us
Hours of Operations
Open today | 11:00 am – 08:30 pm |
Thanksgiving 11 am - 3 pm
Closed Christmas
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