All of our dough goes through a 48–72 hour cold fermentation process before it ever touches the oven. No shortcuts, no same-day dough. The extended ferment breaks down gluten for a crust that's easier to digest, lower on the glycemic index, and develops a complex, slightly tangy flavor that simply cannot be rushed. Grande mozzarella on all pizzas.
Grande mozzarella on all pizzas
Meats sourced from Ezzo Sausage Co. · Sauce from Stanislaus California-grown tomatoes
48–72 hour cold fermented dough · 130 Railroad Ave #102, Point Richmond, CA · (510) 609-4961