Dough & hours
A little patience.
A lot of heat.
The long part happens before you arrive. The short part happens beside the fire.
Watch the edge.
A hot brick floor sets the base while heat from the dome lifts and colors the rim. We turn each pie by hand and pull it when the edge is puffed and spotted.
Tomorrow’s dough starts today.
We mix in the afternoon, divide the dough into balls and rest it in the refrigerator overnight. That slow rest develops flavor and lets the dough relax. The next day we stretch each ball by hand, leaving a thicker edge.
The result is a soft center you can fold, with a little chew at the rim. We keep the toppings light so you can taste the dough.
Find your time
Hours & pickup
16 Kiln Street, Maple Crossing
Wednesday–Thursday · 5–9pm
Friday–Saturday · 4–10pm
Sunday ·
4–8pm
Monday–Tuesday · Closed
December 24 · Preorder pickup only, noon–3pm
December 25 ·
Closed
An oven has only so much room.
Give us at least 72 hours for six or more pies. We will plan the order around your table.