Ham and Pineapple Pizza

This item is perishable and currently only available for in store pickup or same day delivery.

Our pizza dough is naturally fermented overnight (or longer) with a combination of organic white flour and organic fresh-milled Kamut semolina, then tossed, topped, and baked with live fire at a hearth temperature of about 600-650F. The crusts are somewhere in between Neapolitan wood-fired style, New Haven apizza, and traditional New York coal-fired style, but with a mild sourdough tang. It’s really hard to go back to yeast pizza dough after getting used to this stuff. We aim for a bubbly, lightly charred cornicione and thin, but not too floppy, leopard-spotted undercarriage that benefits from a slight fold for support.

We use locally made Bothwell and Chaeban Artisan cheeses (except for the imported Parmiggiano-Reggiano) and exclusively source local grass-fed and pasture-raised meats, along with local farm-direct veggies when seasonally appropriate.