Something special when you mix water, flour, yeast and a couple other key ingredients to make any type of bread or flour. Our dough recipe is very simple, but the end product is way more complex then simply mixing ingredients in a bowl. Time. Temperature. Water purity. Humidity. All factors that need be considered. Each kitchen is different.

Our thin crust (recommend two or fewer toppings) comes out crispy and then over times gets more of a bread type, chewy texture. Personally I think this pizza is best about 10 minutes after it comes out of the oven (don't burn your mouth!) or maybe an hour later. Great for delivery. Great for dine-in. Great cold. Great reheated (in an oven or frying pan).

Our Pan pizza is about 25% more dense than the thin crust. The dough goes through a second same-day proofing process to give it a more airy texture. Garnished in garlic butter. Add up to five toppings. The crust is a bit chewier and more filling.

The Chicago-style stuffed pizza has a base layer of crust, then house blend mozzarella cheese, selected toppings, a second paper-thin layer of crust, and then finally topped in pizza sauce. Two slices and you are FULL.  Suggest eating with a knife/fork. We do not cut these pizza for takeout/delivery to not compromise the dough with all the juices held inside. This pizza is great hours after it comes out the oven. Order it. Pick it up. Watch half a movie. Then enjoy!