Every pie starts as a ball of slow-risen dough, stretched by hand and dressed simply: crushed tomatoes, whole-milk mozzarella, a little olive oil. It bakes on the oven floor beside a hardwood fire and comes out in about two minutes with a leopard-spotted crust that a gas deck cannot copy.
The board keeps the classics honest: cheese, pepperoni, sausage and peppers, mushroom and onion, margherita with fresh basil. Halves and extra toppings are no trouble, and the kitchen will go light on sauce or crisp the crust harder if you ask. Pies come in one generous size that feeds two, or one person having a very good day.
What we serve
- brick oven pizza
- wood fired pizza
- pepperoni pizza
- margherita with fresh basil
- hand-stretched thin crust
- half-and-half topping splits
Brick-oven pizza
Call Brickfire Pizza Co. or set up a time — we'll take it from there.