PIZZA STYLES
Every style, every ratio. Pick one and start baking.
Round Pizzas
Ancient Grain
Nutty 50/25/25 Whole Wheat, Spelt & Bread blend with honey & 62% hydration
Tavern Style
Thin, crispy, tavern-cut rounds
Roman Thin (Tonda Romana)
Ultra-thin, rolling-pin stretched, shatteringly crisp Roman round
Pizza Canotto
Contemporary Biga-fermented round with 75% hydration & inflated honeycomb rim
Carroll Street
Ultra-thin, low-hydration, bottle-rolled Brooklyn pie
Chicago Thin Crust
Chicago Southside tavern-cut with 50% hydration dough & spiced paste sauce
Cracker Style
Shatteringly crisp, laminated, 45% hydration cracker crust
Demeter
Artisan heritage round with 82/9/9 flour blend, 68% hydration & smoked scamorza
Hand-Stretched NY
Classic high-hydration NY style round pie with bread & whole grain flour blend
L'Assemblée
New School NYC slice with 20% poolish, 72% hydration & airy honeycomb crumb
Pizza Napoletana STG
Official disciplinary 60% hydration direct dough, 900°F wood-fired 90s bake
Neo-Neapolitan
High-hydration 70% 50/50 blend artisan round with leopard-spot blister
Portland Heritage Round
Pacific Northwest heritage multi-flour blend, 65% hydration, 5% Extra Virgin Olive Oil & 48h cold proof
Wooster Street
Coal-kissed, chewy, high-gluten New Haven Apizza
Pan Pizzas
Brooklyn Bar Pie
Ultra-crispy pan bar pie with 3-cheese blend, laced cheddar rim & steel flash
Chicago Pan (Milly's)
Deep pan pizza with 25% poolish, black pepper crust & vertical frico wall
Detroit Style (Classic 1946)
Authentic 1946 bakery-direct dough, Wisconsin Brick cheese frico & racing stripes
Artisan Grandma
Thin olive-oil sheet pan pizza with cheese-first layering & sauce stripes
Loui Loui Detroit
High-hydration 75% semolina-blend pan pizza with crispy frico crown
South Philly Pan
Golden pan pie loaded with Cooper Sharp cheese, shaved ribeye steak & caramelized onions
Philly Tomato Pie
Classic bakery-style room-temperature sheet pan pie with thick sweet tomato gravy & pecorino
South Shore Bar Pizza
Authentic Massachusetts tavern pie with dark cheddar laced rim & buttery crisp bottom
Calzones & Strombolis
Bernata Stromboli
Dense 56% hydration structural dough loaded with shaved steak, spinach & three-cheese matrix
Carroll Street Calzone
Iconic multi-cheese folded & vented brick-oven calzone
Breads & Flatbreads
Artisan Focaccia
High-hydration 75% olive oil bread with intensive mix & overnight cold ferment
Muffaletta Bread
Traditional Sicilian round sesame loaf crafted for the ultimate New Orleans sandwich
Tuscan Schiacciata
Authentic Florence-style olive oil flatbread with deep finger dimples & flaky salt