SIMPLE, WELL-CRAFTED, DELICIOUS
We offer a focused menu of meticulously-crafted pizza, served as 18" round and 16" square pies.
Our naturally-leavened pizza dough is made from Pacific Northwest-grown wheat and slowly fermented before baking in a super hot electric deck oven. The resulting crust is crisp, light, and airy, with a delightful sourdough flavor.
We use organic California-grown tomatoes and only the finest quality cheeses.
Our fresh herbs, salad greens, and vegetables are grown organically and sourced locally whenever possible.
Every pizza is handmade with love by passionate, skilled, and kind-hearted pizzaioli.
We are happy to offer partially-baked (aka "par-baked") pizzas for those times when our timing & availability is not ideal for your dining schedule.
Par-baked pizzas come unsliced, with garnish toppings on the side, and with easy reheat instructions for a perfect finish in your home oven.
To order a par-baked pizza online, look for the checkbox under the list of toppings after selecting which pie you would like, or just give us a call after 2pm on days we're open!
WHY IT WORKS
We normally bake each pizza in a two stage process. A first bake in a super-hot oven gives our crust it's signature spring, char, and blistering. Then each pizza rests for a few minutes to let off steam and allow the toppings to set slightly, before we give it a second bake in a lower temperature oven which ensures a nice and crispy crust.
When you take home a par-baked pizza, you will complete the second baking stage in your home oven. The goal at this stage is not to further brown or cook the pizza, but simply to refresh & crisp up the crust, and warm the toppings.
TO REHEAT PAR-BAKED PIZZA AND LEFTOVER SLICES
Preheat a pizza stone, baking steel, or cookie sheet to 450 degrees. Reheat slices or the whole pie directly on the surface of the stone or cookie sheet and bake until the cheese begins to bubble (about 2-5 minutes, from room temperature). If the cheese begins to brown you've gone too far! For a #1 or DeFino pizza, apply the basil, parm, and olive oil in that order after the pizza comes out of the oven.
Thank you, have fun, and enjoy!
Naturally Leavened Pizza Dough
Allow the dough to sit for 30-90 minutes at room temperature before baking.
Set a pizza stone or baking steel on the 2nd oven rack from the top and preheat to the highest possible temperature (500-550ºF) for at least 45 minutes.
Use a spatula or floured hands to gently transfer the dough from the container to a shallow bowl of all purpose or semolina flour.
Turn the dough over a few times to coat liberally, then transfer to a smooth, lightly floured surface.
With floured hands, press down (not outward) using the lengths of your fingers (not the tips) to flatten the dough into a circle, then lift and gently hold by the edge, rotating hand over hand allowing the dough to extend into a roughly 12" circle thanks to gravity and the occasional gentle stretch.
Dust the work surface again before setting the dough down and topping.
Top sparingly– an overly topped pizza will be soggy and disappointing!
Use a pizza peel to transfer the pizza to the hot baking surface in the oven, and switch to broiler mode if possible.
Bake 4-8 minutes or to your liking, watching the pizza closely and rotating occasionally to evenly brown the crust, then move to a cooling rack and allow to rest at least 2 minutes before slicing and serving.