We are a completely independent pizzeria, locally owned and operated since 1997. We feel that pizza making is an art and we strive to create the best pizza we possibly can. We start by making our dough using a 48 hour cold rise method to unlock the hidden flavors inside the flours. We use only 100% whole milk mozzarella from Wisconsin. Our sauce is made from fresh packed tomatoes, never dehydrated tomato paste. We hand spin our pizzas, no sheeter and no press. Just the old fashioned way! Lastly, we bake our pizzas in an old fashioned soapstone deck oven. Yes, your pizza may have a little char on it or a little burnt spot here or there, but that is the way pizza is supposed to be.