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MikeRadakovich
Sorry about that Amy. Our pizza dough is not like the rest. It's a very long fermentation using a sourdough starter. We make as much pizza as we can (about 80 pizzas) on Friday and Saturday night. Many people order ahead of time on our website or over the phone and so all of the dough for the evening can be allocated out early in the night. It's best to call us or order ahead of time. We hope you get a chance to try it.