Ingredients
Explore the quality ingredients that make our pizzas exceptional. From San Marzano tomatoes to fresh mozzarella.
Cheese
(14 items)
Parmigiano-Reggiano
The king of Italian cheeses. Aged for at least 12 months, it adds umami depth and nutty complexity to any pizza.
brick cheese
Wisconsin cheese traditional for Detroit style pizza. Creates the iconic crispy, caramelized cheese edge called "frico".
burrata
Fresh mozzarella filled with cream. Add after baking.
burrata
Fresh Italian cheese with creamy stracciatella center. Add after baking for best texture.
feta cheese
Briny Greek cheese made from sheep's milk. Crumble over Mediterranean-style pizzas.
feta cheese
Tangy, crumbly Greek cheese.
fontina
Semi-soft Italian cheese with nutty, buttery flavor. Melts beautifully for pizza.
fresh mozzarella
Soft, high-moisture cheese perfect for Neapolitan pizza. Melts into creamy pools and adds a milky freshness.
goat cheese
Tangy, creamy cheese that adds distinctive flavor. Crumble or dollop on pizzas.
gorgonzola
Italian blue cheese with creamy texture and bold flavor. Essential for quattro formaggi pizza.
low-moisture mozzarella
Shredded, aged mozzarella ideal for NY and Detroit style. Browns beautifully and provides that classic pizza stretch.
pecorino Romano
Sharp, salty sheep's milk cheese from Rome. Adds a bold, tangy bite that complements rich toppings.
ricotta
Fresh, creamy Italian cheese. Dollop on pizza.
ricotta
Fresh, creamy Italian cheese. Dollop on pizza for rich, milky pockets of flavor.
Meat
(15 items)
Italian sausage
Fennel-seasoned pork sausage. Sweet or hot varieties available. Remove from casing and crumble for pizza.
Italian sausage
Seasoned pork sausage with fennel. Crumble for pizza.
bacon
Smoky, salty, and irresistible. Pre-cook bacon before adding to pizza for best texture.
grilled chicken
Pre-cooked seasoned chicken breast.
ground beef
Lean ground beef, browned and seasoned before adding to pizza.
ham
Classic smoked ham, diced or sliced.
ham
Cured pork leg, sliced thin. Perfect for Hawaiian and Cuban-style pizzas.
nduja
Spicy, spreadable Calabrian pork sausage. Dollop on pizza before or after baking.
nduja
Spicy, spreadable Calabrian salami. Melts into pizza.
pepperoni
Classic American pizza topping. Look for natural casing pepperoni that cups and crisps when baked.
prosciutto
Dry-cured Italian ham, paper-thin slices. Add after baking to preserve delicate texture.
prosciutto
Dry-cured Italian ham. Add after baking.
pulled pork
Slow-cooked, shredded pork shoulder. Perfect for BBQ-style pizzas.
smoked salmon
Cold-smoked or hot-smoked salmon. Add after baking for California-style pizzas.
spicy salami
Italian cured meat with a kick. Look for salame piccante or soppressata for authentic Diavola pizza.
Produce
(19 items)
artichoke hearts
Tender hearts of the artichoke, canned or jarred in water or oil. Drain and quarter before using.
artichoke hearts
Tender jarred artichoke hearts. Drain and quarter.
arugula
Peppery salad green that adds fresh, slightly bitter contrast. Add after baking.
arugula
Peppery salad green. Add after baking.
bell pepper
Sweet and crunchy in red, yellow, or green.
bell pepper
Sweet peppers in red, yellow, orange, or green. Slice thin for even cooking on pizza.
cherry tomatoes
Small, sweet tomatoes that burst during baking. Halve before using on pizza.
cremini mushrooms
Baby bella mushrooms with earthy, meaty flavor. Perfect sautéed as a pizza topping.
cremini mushrooms
Earthy, meaty mushrooms. Slice thin for pizza.
fresh basil
Aromatic herb essential for Margherita pizza. Always add after baking for the brightest flavor.
fresh rosemary
Woody, aromatic herb perfect for focaccia and Roman-style pizzas. Pairs wonderfully with olive oil.
garlic
Essential aromatic that forms the flavor base for many pizza sauces and toppings. Use fresh for best results.
pineapple
Tropical fruit that adds sweet contrast to savory toppings. Fresh or canned, drain well before using.
pineapple
Sweet tropical fruit. Pat dry before adding.
red onion
Sweet and mild when cooked, adds beautiful purple color and subtle sweetness to pizzas.
red onion
Sweet and mild when cooked. Slice thin.
spinach
Nutrient-rich leafy green. Use fresh for salads or sautéed as a topping.
spinach
Fresh baby spinach wilts beautifully on hot pizza.
sun-dried tomatoes
Intensely flavored dried tomatoes. Use oil-packed for convenience or rehydrate dry ones.
Pantry
(20 items)
00 flour
Finely ground Italian flour, ideal for Neapolitan pizza. The "00" refers to the finest grind level, producing a silky smooth dough with excellent extensibility.
BBQ sauce
Sweet and smoky sauce used as a pizza base instead of tomato sauce.
BBQ sauce
Sweet and tangy sauce as pizza base.
San Marzano tomatoes
Sweet, low-acid Italian tomatoes grown in the volcanic soil near Mount Vesuvius. The gold standard for Neapolitan pizza sauce.
active dry yeast
Dried yeast that needs to be activated in warm water. Essential for pizza dough fermentation and flavor development.
anchovies
Salt-cured fish with deep umami. A little goes a long way.
anchovies
Salt-cured fish fillets that melt into sauce adding deep umami. A little goes a long way.
balsamic glaze
Thick, sweet balsamic reduction. Drizzle over pizza after baking.
bread flour
Higher protein flour (12-14%) for chewier New York and Detroit style pizzas. Creates more gluten development for a sturdy, foldable crust.
capers
Briny flower buds that add Mediterranean punch. Rinse salt-packed ones before using.
capers
Briny, tangy flower buds. Rinse before using.
crushed tomatoes
Coarser texture than San Marzano, ideal for NY and Detroit style pizzas where sauce is cooked on the pizza.
extra virgin olive oil
High-quality finishing oil that adds fruity, peppery notes. Essential for both dough and drizzling.
honey
Natural sweetener that pairs beautifully with salty cheeses and spicy toppings. Hot honey is trending!
kalamata olives
Briny, purple Greek olives with rich, fruity flavor. Pit and halve before using.
kalamata olives
Briny Greek olives. Pit and halve.
sugar
Feeds yeast and promotes browning. Essential for NY-style pizza dough.
sun-dried tomatoes
Intensely flavored dried tomatoes packed in oil.
truffle oil
Aromatic oil infused with black or white truffles. Drizzle sparingly after baking.
water
Use filtered water at the right temperature for best dough results. Warm for activating yeast, cool for slow fermentation.
Spices
(5 items)
black pepper
Freshly ground black pepper adds warmth and complexity. Essential for cacio e pepe style pizzas.
calabrian chili
Smoky, medium-heat Italian peppers packed in oil. Adds authentic Southern Italian heat to any pizza.
fine sea salt
Essential for dough structure and flavor. Salt strengthens gluten and controls fermentation.
flaky sea salt
Finishing salt like Maldon or fleur de sel. Adds texture and bright pops of flavor to focaccia and pizza bianca.
oregano
Dried oregano is a NY pizza staple. The earthy, slightly bitter notes complement tomato sauce perfectly.
